Pesto Pizza

by Holly C. Berman, EAMP, MSOM

One of my doctors recently suggested I try a low histamine diet. I have to admit I feel much better on it and probably should have been on it years ago, but it's very limited! So I've been getting creative in the kitchen and came up with gluten and dairy free pesto pizza. Macadamia nuts and almonds are the only low histamine nuts, according to some sources, other sources say no nuts at all.

Manini's makes a delicious gluten and dairy free pizza crust. If you are OK with almonds, I like Capello's almond pizza crust. You can also try making your own from scratch. Remove the crust from the freezer and allow to defrost for approximately 15 minutes. Heat oven to 425 degrees, with empty pizza pan in the oven while heating. To make the pesto:

1- 3ou package of fresh basil, use the leaves only, discard the stems

1 1/2 Cups macadamia nuts

1/2 Cup olive oil

Blend until smooth in a blender, food processor etc.

This will make enough pesto for several pizzas, so you might want to freeze some in small containers. Spread a thin layer of pesto mixed with vegan cheese on the pizza crust, (I like Kite Hill almond ricotta). Top as you like, I use salami or leftover cooked chicken from the freezer. Bake according to the package instructions, about 15 minutes. Remove from the oven and pan, allow to cool briefly, slice up and enjoy!