John Myers
Yeast-free Pizza Suitable for Histamine Allergy Sufferers
The perfect yeast-free pizza suitable for histamine allergy sufferers recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 1 packet Winstein baking powder
- 2 tsp Salt
- 2 tbsp Olive oil
- 100 ml Lukewarm water
- 2 piece Red pepper
- 1 piece Yellow pepper
- 1 piece Zucchini
- 4 disc Cooked ham
- 1 pinch Dried oregano
- 100 g Sheep cheese
- 2 Chopped parsley until smooth
- 2 tbsp Yeast-Free vegetable broth
- 1 toe Garlic
- 1 piece Shallot or small onion
- Make a pepper sauce instead of tomatoes for the pizza topping:
- 1 Roughly cut the red bell pepper, as well as the clove of garlic and the shallot.
- Sauté the diced vegetables in a little (1 teaspoon) olive oil, add parsley, then add the vegetable stock and add about 50 ml of liquid.
- After 5 minutes, use the magic wand to finely chop and season if necessary.
- Preheat the oven to 200 degrees
- Prepare vegetables for the topping:
- Cut the peppers and zucchini into fine strips
- Briefly sauté in a coated pan without fat (so that the vegetables on the pizza are cooked)
- Make pizza dough:
- flour. Mix salt and baking powder (tartar powder) well, then add olive oil and water and knead into a smooth dough (also works well with the food processor and the dough hook)
- Rub a little olive oil on a baking sheet
- Flour your hands, then separate the dough into two parts and shape each half into a pizza with your hands (round, oval, square – no matter how you like it!). Goes as well as if it were yeast dough and doesn’t need any rest time to rise :))
- Spread the vegetable sauce thinly on the pizzas
- Then put finely crumbled sheep cheese on top
- Spread the vegetables on the pizza. If you can take it, you can add ham and olives
- Spread the leftover sheep cheese and sprinkle with oregano
- Put the pizza in the preheated oven for about 10 minutes. Finished!
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