Histamine Friendly Pumpkin Pizza - The Histamine Friendly Kitchen

Last week I shared my recipe for “Low Histamine Cassava Pizza Crust – Grain Free“, and I promised you all that I would share one of my favorite histamine friendly pizza toppings with you all this week. So here it comes…….. my “Histamine Friendly Pumpkin Pizza”. In perfect time for the beginning fall here, where the grocery stores are starting to fill up with pumpkins. I loooooove pumpkin season 😀 Who is with me???

The sauce on this pizza is where the pumpkin comes in – basically you have a thick pumpkin sauce instead of a tomato sauce 🙂 You start with cleaning and peeling the pumpkin (I used butternut squash) and the potatoes, and cut them out into equally sized pieces. Place them in a pot, cover with water, add 1-2 cloves of garlic (minced/pressed) and salt. Bring it to a boil, turn down the heat and let it simmer for about 20 minutes, with the lid on. When you can easily prick them with a fork, and they fall of the fork, they are ready. Take them of the heat, and pour out all of the water. Add 4 quail eggs (or 1 chicken egg) and finely cut sage leaves. Then mash it all up, til you get a sort of pumpkin mashed potato kind of thing. You can of course also blend it, but I prefer there to be some texture. For those of you who are nightshade free, you can replace the potato with some sweet potato, cauliflower, cassava or another root vegetable of your choosing. Note this recipe makes enough for three one person pizza crusts.

While the pumpkin and potatoes are simmering away, there is time to prep the other toppings. Cut the chicken fillets into thin strips, and marinate them in a mix of (extra virgin) olive oil, salt, honey, finely minced/pressed garlic, and a bit of apple cider vinegar. If you are wondering why I’m using apple cider vinegar in a histamine friendly recipe, here is why: Apple cider vinegar is a low histamine vinegar (scores a 1 on a scale of 0-3 on the Swiss Interest Group Histamine Intolerance (SIGHI) list, which is the list I tend to look to. If you feel uncomfortable using the apple cider vinegar, or know that you don’t tolerate it. You can leave it out. Then fry up the marinated strips of chicken in a pan, until they are cooked trough and golden brown on the out side. Don’t have them on too high heat, since the honey tends to burn easily. Slice up the red onion (or white onion if you tolerate those better), and fry that up a bit as well.

Now it is time to top off that pizza crust 🙂 First add a layer of the thick pumpkin sauce, then place the fried chicken strips, and red onion slices on top. Finally sprinkle with a little pine nuts. If you don’t tolerate pine nuts, you can replace them with pumpkin seeds or another tolerated seed/nut. Bake in a preheated oven (180 °C/360 °F) for about 10 minutes. Serve with a handful of fresh arugula 🙂 Enjoy <3

Note this recipe is enough for three one person pizzas. If you have too much pumpkin sauce, you can freeze it down and use it next time you make again 🙂 That is what I do…. having two kids in the house, who almost always picks pizza for dinner if they get to choose. I quickly figured out that I have to have a bunch of histamine friendly pizza sauces on stock in my freeze. Pizza ready at all times.

Histamine Friendly Pumpkin Pizza

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Tania Surrow Larsen, The Histamine Friendly Kitchen

Serves: 3

Ingredients

Low Histamine Cassava Pizza Crusts for 3 people (see link below). Or your go to pizza crust.
Sauce:
250 g butternut squash in cubes (1¾ cup)
225 g potato in cubes (1½ cup)*
1-2 cloves of garlic
2 fresh leaves of sage
4 quail eggs (or 1 chicken egg)
salt to taste
Toppings:
150-200 g chicken filet (50-75 g of chicken per person)
2 tbsp (extra virgin) olive oil
2 tsp honey
1 tsp apple cider vinegar (optional)**
1-2 cloves of garlic
2-3 red onions
20 g of pine nuts (a small handful)***
Extras:
fresh arugula (or your preferred leafy greens)
* For those of you who are nightshade free, you can replace the potato with more butternut squash or another type of pumpkin, some sweet potato, cauliflower, cassava or another root vegetable of your choosing.
** If you are wondering why I’m using apple cider vinegar in a histamine friendly recipe, here is why: Apple cider vinegar is a low histamine vinegar (scores a 1 on a scale of 0-3 on the Swiss Interest Group Histamine Intolerance (SIGHI) list, which is the list I tend to look to. If you feel uncomfortable using the apple cider vinegar, or know that you don’t tolerate it. You can leave it out.
*** If you don’t tolerate pine nuts, you can replace them with pumpkin seeds or another tolerated seed/nut. Or leave them out.

Instructions

Get your favorite pizza crust ready, or make my Low Histamine Cassava Pizza Crusts (see link below).
For the sauce, you start with cleaning and peeling the butternut squash and the potatoes, and cut them out into equally sized pieces/cubes.
Place them in a pot, cover with water, add 1-2 cloves of garlic (minced/pressed) and salt. Bring it to a boil, turn down the heat and let it simmer for about 20 minutes, with the lid on.
When you can easily prick them with a fork, and they fall of the fork, they are ready. Take them of the heat, and pour out all of the water.
Add 4 quail eggs (or 1 chicken egg) and finely cut sage leaves. Then mash it all up, til you get a sort of pumpkin mashed potato kind of thing. You can of course also blend it, but I prefer there to be some texture.
While the pumpkin and potatoes are simmering away, prep the other toppings. Cut the chicken fillets into thin strips, and marinate them in a mix of (extra virgin) olive oil, salt, honey, finely minced/pressed garlic, and a bit of apple cider vinegar.
Then fry up the marinated strips of chicken in a pan, until they are cooked trough and golden brown on the out side. Don’t have them on too high heat, since the honey tends to easily burn.
Slice up the red onion (or white onion if you tolerate those better), and fry that up a bit as well.
Now it is time to put the toppings on your pizza crust. First add a layer of the thick pumpkin sauce, then place the fried chicken strips, and red onion slices on top. Finally sprinkle with a little pine nuts.
Bake in a preheated oven (180 °C/360 °F) for about 10 minutes. Serve with a handful of fresh arugula. Enjoy <3