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


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


  • 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**
  • 23 tbsp coconut flour
  • 1/4 tsp (with a little top) baking soda
  • 1/2 tsp salt


  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


  • 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).