Pizza – glutenfree, vegan, histaminefree | Nathalie Gleitman
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Pizza – glutenfree, vegan, histaminefree

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by Nathalie
Step by step recipe - 30 Min
July 8, 2020

Serves 2-3
Cooks in 30 Minutes
Difficulty Easy


300g buckwheat flour/spelt flour
2 tsp backing powder
200g water
2 tbsp olive oil
1-2 tbsp mixed dried herbs (basil, thyme, oregano, rosemary)
1/2 tsp salt
Paprika Sauce:
2-3 red peppers
1 small onion
200ml oat drink
1/2 tsp starch
to taste salt
Toppings: whatever you love! I love olives, corn, arugula (fresh and right before serving), zucchini, mushrooms...


First I start with the pepper sauce, which you can also make as meal prep. I usually make it as meal prep because it saves a lot of time. Preheat the oven to 250° Celsius and line a baking tray with baking paper. Cut the peppers and onion in half and place on the lined baking paper. Bake for about 20 minutes until the veggies are soft. Place the roasted veggies and the rest of the needed ingredients into a blender and mix until smooth. You can also make a delicious pesto sauce or use tomato sauce if you don't have a histamine intolerance.

For the Pizza dough, place all the ingredients into a bowl and mix. Let it sit for about 10 minutes. Preheat the oven to 250° Celsius and place a baking sheet on the kitchen counter. Sprinkle some flour on the baking sheet and roll out the dough until you have a thin pizza crust. Spread the sauce evenly and use all the veggie toppings you love.

Bake the Pizza for about 20 minutes and serve with fresh arugula.


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