Low-histamine pizza

Ingredients for 2 servings:

• 150 g spelt flour (wholemeal spelt flour)
• 100 g spelt flour
• 140 ml water, warm
• 1 tsp salt
• 1 bell pepper(s)
• olive oil
• 1 ball of mozzarella, without citric acid
• n. B. Salt
• n. B. Pepper, white
• n. B. garlic granules
• n. B. onion granules
• e.g. oregano
• 1 package of salmon, frozen
• ½ zucchini

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Super delicious, finally no more pizza!

Mix the flour with the salt and water and knead into a dough. Wash and chop the bell peppers, then fry them in a pan with olive oil until soft. Season with garlic granules. Now puree the bell peppers with a hand blender and season with the spices. Wash and slice the zucchini. Defrost the salmon in the microwave, chop it, and season with salt and pepper. Roll out the dough on a baking sheet, top with the bell pepper sauce, the salmon, the zucchini, and the chopped mozzarella, and bake for about 25-30 minutes at 180 degrees Celsius. Of course, you can add other toppings to suit your individual needs.