• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Histamine Friendly Kitchen

  • Home
  • Recipe Index
  • Histamine Intolerance
  • Histamine Friendly Food Lists
  • Healing Your Gut
  • About me

Low Histamine Cassava Pizza Crust – Grain Free

September 7, 2017 by taniasurrow 6 Comments

Cassava Pizza Crust - Low Histamine Grain Free Pizza Crust

Over the past year I have been searching for a great low histamine  and grain free pizza crust. And during this year I have been testing more pizza crusts than I can count. Some have definitely been better than others, and some have been down right awful. But this Low Histamine Cassava Pizza Crust, made from cassava I really like. Yes I said Cassava 🙂 The big ass brown root vegetable 🙂

Cassava root - going to be turned into a grain free Cassava Pizza Crust

This pizza crust is grain free, gluten free, egg free, dairy free, nut free, vegan, yeast free and low histamine 🙂 And the crust holds together like a normal thin crust pizza, which I really love. I really prefer to eat my pizza with my hands instead of knife and fork. And trust me I have tried several recipes where the bottom doesn’t hold up…. It is so frustrating when it falls apart in your hands.

Yes - A grain free Pizza Crust which you can eat with your hands o/

This recipe is based on the recipe for ” Gluten Free Cassava Pizza Crust – Paleo & AIP Friendly” by Holistic Squid. I make mine a little different, but the concept is the same. The biggest difference is that I also add a ricing agent, making the whole thing slightly more fluffy. To make this cassava pizza crust you need to start with peeling and chopping up the cassava root. Then boil it in a pot of water for about an hour. You want it to be soft and fall off the fork when you prick it.

Cassava getting ready to become a Cassava Pizza Crust

Transfer the boiled cassava root to a food processor. Don’t let it cool down too much, it is significantly easier to blend the cassava when it is warm than when it has cooled down. I’m speaking from experience here 😉 Before you blend the cassava root, add the (extra virgin) olive oil, apple cider vinegar, and herbs of your choosing. Blend it till you get a smooth paste. Don’t blend it too long though…. It might just be my food processor, but the cassava paste kind of tends to kind of crawl out of the machine. It kind of crawls up under the blade attachment, something I have never seen happen before.

Cassava Pizza Dough

Mix the dry ingredients, part of the coconut flour, baking soda and salt. Add the dry ingredients to the cassava paste and blend it for a bit to combine it. Take the dough out and form a ball with your hands. You want to be able to form the dough without it sticking to your hands. If it is sticky, kneed in a bit more coconut flour. You need about 1 cup of cooked cassava per person. I usually just cook the entire cassava root, and multiply the recipe to fit. Then I split the dough into 1 person portions and make individual pizza crusts. The pizza crusts which are in surplus, I freeze down. That way I have them ready for a quick and easy meal another day.

Cassava Pizza Dough

Now place the 1 person dough portion on a baking plate lined with grease proof parchment paper. Flatten it a bit with the palm of your hand and place another sheet of grease proof parchment paper on top. Then use your hands to flatten the dough further and form a crust as thin as you can. You are aiming for about 2 mm thickness. If the edges get a bit too thin, roll up the edges a bit to make them a bit thicker. The edges get the most crunchy.

Cassava Pizza Crust

Bake the pizza crust in a preheated oven (180 °C/360 °F; hot air) for about 15-20 minutes. Then flip it and bake it for another 10-15 minutes on the other side. When the crust lets go of the grease proof parchment paper, it is ready to be flipped over. If it doesn’t let go, but sticks to the parchment paper, give it another couple of minutes. The time needed in the oven depends on the thickness of your crust, the size of your crust, your oven, the placement in the oven, hot air vs normal setting, and finally how many pizza crusts you bake at the same time.

Low Histamine Cassava Pizza Crust - Grain Free

In my experience you can rather bake it too long than too short, so don’t worry so much about over baking it. When the crust is ready, take it out of the oven, and top it with your favorite pizza toppings. Pop it back in the oven for another 10 min (note: this also depends on which toppings you choose).

Low Histamine Cassava Pizza Crust - Grain Free

I like a variety of toppings on my pizzas. Most of the time my pizzas are without cheese, and I often load them up with a ton of veggies. As this post is about how to make the pizza crust, I choose to show a very simple pizza to show to you guys. This pizza is topped with my “Histamine Friendly Nomato Sauce“, buffalo mozzarella, fresh oregano and basil from my garden.

Low Histamine Cassava Pizza Crust - Grain Free

Mozzarella is one of my recently reintroduced foods. I know people with histamine intolerance who can eat it just fine, and never had a problem with it, and other people who can’t it. In terms of cheeses it is one of the low histamine cheeses, according to the Swiss Interest Group Histamine Intolerance (SIGHI) list which is the list I tend to look to. Mozzarella cheese scores a 0 on their list on a scale of 0-3 (3 = very poorly tolerated, with severe symptoms).

Low Histamine Cassava Pizza Crust - Grain Free

Next week I will share one of my favorite pizza recipes, perfect for this time of year. Until then I would love to hear what you will put on your pizza 🙂 Write a comment below 😉

Print
Low Histamine Cassava Pizza Crust

Low Histamine Cassava Pizza Crust – Grain Free

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 30 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: 2 hours 10 mins
  • Yield: 1 1x
Print
Pin

Description

Cassava Pizza Crust: Gluten Free | Grain Free | Dairy Free | Egg Free | Nut Free | Yeast Free | Vegan | Low Histamine


Ingredients

  • 1 cup cooked cassava root (ca. 150 g)*
  • 1 tbsp herbs of your choice (optional)
  • 2 tbsp (extra virgin) olive oil
  • 1 tsp Apple cider vinegar**
  • 2–3 tbsp coconut flour
  • 1/4 tsp (with a little top) baking soda
  • 1/2 tsp salt

Instructions

  1. Start with peeling and chopping up the cassava root. Then boil it in a pot of water for about an hour. You want it to be soft and fall off the fork when you prick it.
  2. Transfer the boiled cassava root to a food processor. Don’t let it cool down too much, it is significantly easier to blend the cassava when it is warm than when it has cooled down.
  3. Before you blend the cassava root, add the (extra virgin) olive oil, apple cider vinegar, and herbs of your choosing. Blend it till you get a smooth paste.
  4. Mix together most of the coconut flour (2 of the 3 tbsp), baking soda and salt. Add the dry ingredients to the cassava paste and blend it for a bit to combine it.
  5. Take the dough out of your food processor and form a ball with your hands. You want to be able to form the dough without it sticking to your hands. If it is sticky, kneed in a bit more coconut flour. Then split the dough into 1 person portions (You need about 1 cup of cooked cassava per person. I usually just cook the entire cassava root, and multiply the recipe to fit.) and make individual pizza crusts.
  6. Now place the 1 person dough portion on a baking plate lined with grease proof parchment paper. Flatten it a bit with the palm of your hand and place another sheet of grease proof parchment paper on top. Then use your hands to flatten the dough further and form a crust as thin as you can. You are aiming for about 2 mm thickness. If the edges get a bit too thin, roll up the edges a bit to make them a bit thicker. The edges get the most crunchy.
  7. Bake the pizza crust in a preheated oven (180 °C/360 °F; hot air) for about 15-20 minutes. Then flip it and bake it for another 10-15 minutes on the other side. When the crust lets go of the grease proof parchment paper, it is ready to be flipped over. If it doesn’t let go, but sticks to the parchment paper, give it another couple of minutes. Note: The time needed in the oven depends on the thickness of your crust, the size of your crust, your oven, the placement in the oven, hot air vs normal setting, and finally how many pizza crusts you bake at the same time.
  8. When the crust is ready, take it out of the oven, and top it with your favorite pizza toppings. Pop it back in the oven for another 10 min (note: this also depends on which toppings you choose). Enjoy

Notes

  • I normally cook the entire cassava root and then multiply the recipe to fit the amount of cooked cassava root. One portion using 1 cup (ca. 150 g) of cooked cassava root is enough for 1 person. The pizza crusts which are in surplus, you can freeze down. That way I have them ready for a quick and easy meal another day.
  • Apple cider vinegar is a low histamine vinegar (scores a 1 on a scale of 0-3 on the SIGHI list (see link above). If you feel uncomfortable using the apple cider vinegar, or know that you don’t tolerate it. You can leave it out. The apple cider vinegar is added to help the dough rise (baking soda pus apple cider vinegar, is a great vegan rising agent).

Did you make this recipe?

Tag @histamine_friendly_kitchen on Instagram and hashtag it #histaminefriendlykitchen

 

If you love this Low Histamine Cassava Pizza Crust – Grain Free recipe – you might like:

Histamine Friendly
Nomato Sauce

Histamine Friendly Nomato Sauce
Low Histamine
Lasagna

Low Histamine Lasagna
Oven Baked Crispy
Sweet Potato Fries

Oven Baked Crispy Sweet Potato Fries
Vegan Broccoli
Burger Patties

Vegan Broccoli Burger Patties

 

 

Filed Under: All recipes, dairy free, Dinner, Egg Free, gluten free, Grain Free, Lunch/Dinner, Nightshade Free, Pizza, vegan, vegetarian

Previous Post: « White Chocolate Macadamia Oatmeal Cookies
Next Post: Histamine Friendly Pumpkin Pizza »

Reader Interactions

Comments

  1. Christina McMahon says

    September 7, 2017 at 13:57

    I really appreciate your time and effort paying this incredible resources and recipes forward! Food is such a huge piece of culture, identity, socializing/society, etc. so to partake in any additional capacity is incredibly impactful. Thank you!

    Reply
    • taniasurrow says

      September 7, 2017 at 14:02

      Thank you Christina for the incredible nice words 🙂 <3 Thank you

      Reply
  2. Mary says

    January 30, 2020 at 11:04

    Any other root or veggie instead of cassava? I don’t have that fresh where I live?

    Reply
    • taniasurrow says

      January 31, 2020 at 23:07

      Hi Mary,

      The cassava gets almost glue like, which is what helps make this grain free pizza bottom hold together. I don’t have an alternative to cassava in this recipe. However, there are a lot of other alternative pizza bottom recipes out there.

      Please let me know if you find one you love ❤️

      Tania

      Reply
  3. Hayley Garth says

    March 31, 2021 at 17:52

    Can I use cassava flour instead of the root?

    Reply
    • taniasurrow says

      May 2, 2021 at 13:25

      I don’t think it would give the same result. Please let me know if you try 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi and welcome to my Blog "The Histamine Friendly Kitchen"!
I want to dedicate this blog to recipes low in histamine or "histamine friendly" as I like to say, just to put a little positive spin on it ;) I hope you will enjoy these recipes. Feel free to leave a comment and add your own personal twist to the recipes :)

Tania Surrow Larsen

Read More…

  • Facebook
  • Instagram
  • Pinterest

FREE eBook

Download your free copy of the "Five Histamine Friendly Smoothies"eBook

Instagram

You might also like……

Low Histamine Carrot Cake Bites

Low Histamine Carrot Cake Bites

Low Histamine Cauliflower Carrot Hummus

Histamine Friendly Green Halloween Mummy Cookies

Histamine Friendly Green Halloween Mummy Cookies

Natural Blue Homemade Gummies

Anti-Inflammatory Nettle Soup

Anti-Inflammatory Nettle Soup

Footer


This blog is brought to you by Tania Surrow Larsen, The Netherlands. Follow me on social media for some Histamine Friendly Inspiration.

More about me

  • Facebook
  • Instagram
  • Pinterest

Creative Commons License
Some rights reserved.
All content on this site is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The Histamine Friendly Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

The Histamine Friendly Kitchen is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk.

SITE DESIGN COPYRIGHT © 2018 · FOODIE PRO & THE GENESIS FRAMEWORK

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress