Vegan pizza with roasted vegetables
Craving pizza? With a histamine intolerance, that's often not so easy. But with this recipe, it is! Try this incredibly delicious low-histamine vegan pizza with roasted vegetables.
This recipe is
- vegan
- Suitable for a low-histamine diet
- lactose-free
Preparation time
40 minutes
Ingredients for one serving
For the dough
- 500 g spelt flour
- 1 packet of cream of tartar baking powder
- 100ml cooking olive oil
- 300ml mineral water (1)
- Salt
For the topping
- 1/2 head of broccoli
- 1–2 red bell peppers
- 1 zucchini
- 1 onion (1)
- 2 cloves of garlic (1)
- 4 sprigs of rosemary
- ½ jar of organic vegetable spread, carrot & beetroot (approx. 65g)
- 4 slices of vegan cheese (coconut-based) (1)

preparation
- Wash and chop the bell peppers, zucchini and broccoli.
- Slice the onion (1) into thin slices and halve the garlic cloves (1).
- Place all the vegetables on a baking sheet lined with parchment paper and sprinkle with a little salt.
- Place rosemary on top and drizzle with cooking olive oil.
- Bake in the oven at 200 degrees Celsius (top/bottom heat) for approximately 20-30 minutes.
- Meanwhile, knead the dough from spelt flour, cream of tartar baking powder, olive oil for frying, mineral water and salt.
- Roll out the dough into a circle on a baking sheet lined with parchment paper.
- Spread the dough with the organic vegetable spread carrot & beetroot and distribute the roasted vegetables on top.
- Top the pizza with vegan cheese and bake at 200 degrees Celsius (top/bottom heat) for about 20 minutes until golden brown.
Our HistaFood tip
You can also bake the pizza without a vegan cheese alternative and top it Mexican-style with corn, ground beef, bell peppers, and onions. Our organic zucchini and basil vegetable spread or our organic vegetable sauce also make excellent toppings.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.
