Low Histamine Cassava Pizza Crusts for 3 people (see link below). Or your go to pizza crust.
- 250 g butternut squash in cubes (1 3/4 cup)
- 225 g potato in cubes (1 1/2 cup)*
- 1–2 cloves of garlic
- 2 fresh leaves of sage
- 4 quail eggs (or 1 chicken egg)
- salt to taste
- 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)***
- fresh arugula (or your preferred leafy greens)
- 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
* 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.