Gluten-Free Buckwheat Pizza with Fresh Basil and Garlic Oil

Name: Gluten-Free Buckwheat Pizza with Fresh Basil and Garlic Oil
Prep time: 15 min
Cook time: 35 min
Yield: 10
Ingredients: 1 1/2 cups buckwheat flour; 1 cup water; 1 teaspoon salt; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 cup fresh basil leaves; 1 cup sliced zucchini; 1 cup diced red bell pepper; Salt to taste

Inspired by a longing for pizza that wouldn't trigger her histamine intolerance, a creative home cook came up with this recipe. Using nutritious buckwheat flour for the crust and topping it with fresh, low-histamine vegetables, she created a pizza that satisfied her cravings without causing any discomfort. It quickly became a beloved dinner in her household.

Prep Time15 minutes
Cook Time35 minutes
Servings1 Person

Why suitable for low histanmine diet

This recipe is suitable for a low histamine diet as it uses fresh, low-histamine ingredients like zucchini and red bell peppers. The homemade buckwheat crust and the garlic-infused olive oil allow for control over ingredients, avoiding common histamine liberators found in commercial pizza crusts and sauces.

Ingredients

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1 1/2 cups buckwheat flour

1 cup water

1 teaspoon salt

2 tablespoons olive oil

2 garlic cloves, minced

1 cup fresh basil leaves

1 cup sliced zucchini

1 cup diced red bell pepper

Salt to taste

Instructions

0Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
1To make the pizza crust, combine buckwheat flour, water, and salt in a bowl. Mix until a dough forms, then spread this dough evenly on your prepared baking sheet.
2Bake the crust in the preheated oven for 20 minutes, or until it starts to turn golden and firm.
3While the crust is baking, heat olive oil in a small saucepan over low heat. Add the minced garlic and cook gently until it's fragrant, being careful not to let it burn.
4Once the crust is done, remove it from the oven. Brush the crust with your garlic oil, then arrange the fresh basil leaves, sliced zucchini, and diced red bell pepper on top. Sprinkle with a bit of salt, then return the pizza to the oven for another 10-15 minutes, until the vegetables are cooked to your liking.
5Remove the pizza from the oven, slice, and serve.

Tipps

Working with Buckwheat Dough

Buckwheat flour creates a dough that's a bit denser and less elastic than wheat-based dough. It's more about pressing the dough into shape rather than rolling it out. Using wet hands can help to prevent sticking.

Choosing Your Vegetables

The recipe calls for zucchini and red bell peppers, but you can use any low-histamine vegetables you prefer. Just remember to keep them fresh, as aged or fermented vegetables can be high in histamines.

Adjusting Cooking Time

The cooking time for the vegetables may vary based on your oven and how thinly you slice them. Keep an eye on the pizza after you've added the vegetables to prevent burning and ensure they are cooked to your preference.

Garlic Infused Oil

Be sure to cook the garlic on low heat to infuse the oil without burning the garlic. Burned garlic can taste bitter and may increase histamine levels.

Consuming Fresh

For a low histamine diet, it's best to consume the pizza as soon as it's cooked. Leftovers can develop higher histamine levels, so try to make just enough for your meal.

Experiment with Herbs

Feel free to experiment with other low-histamine herbs in addition to or instead of basil. Fresh oregano or thyme could also work well with this recipe.

Nutrition Facts

Calories220
Protein6g
Carbs37g
Fat7g
Fiber6g

Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.

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