Onion Pizza Sauce (low-amine, gluten-free, soy-free, tomato-free, dairy-free, egg-free, nut-free, paleo)

An alternative to cream-based pizza sauce, tomato-based pizza sauce, or plain oil basted pizza crusts is this delicious, simple onion sauce. This lightly tangy onion pizza sauce is excellent with vegetables on pizza, and with chicken. I marinate the chicken for my pizza in a Biscayne Citrus Rub, ascorbic acid, a little water, and safflower oil. This citrus-flavored chicken is spectacular with the low-amine, tomato-free, dairy-free onion pizza sauce.
I use allergen-free Namaste pizza crust mix and cook it quite crisp, and do up a cheese-free pizza with vegetables and the pre-cooked marinated chicken. Examples of vegetables used are chopped endive, onion, asparagus, and thin slices of green bean. Whatever vegetables you should decide to use, just remember to ENJOY!

6 C sweet onion, diced

2 1/2 C red onion

15 cloves garlic, pureed with 1/4 C water

1 C loosely packed parsley leaves, minced

1 1/2 tsp salt

1 Tbsp cornstarch

2 C beef broth

1 – 2 tsp ascorbic acid, to taste

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute, or safflower oil. I use soy-free Earth Balance butter substitute)

  • Heat large saucepan to medium high. Add butter. Add onions.
  • Cook until onions start to sweat. Add garlic, parsley, and salt. Cook until onions are cooked through.
  • Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 25 minutes or until the liquid is fairly thickened and evaporated out. Stir often.
  • Add Sichuan peppers about 5 minutes from the end.
  • Set aside and use onion pizza sauce on your regular or gluten-free pizza crust.
Very Low Amine: sweet onion, red onion, garlic, parsley, salt, cornstarch, ascorbic acid, Sichuan peppercorns
Low Amine: beef broth, butter / butter substitute / safflower oil

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21 CommentsLeave a comment

  1. This looks SO good. Can’t wait to try it – on everything! Seems like a wonderfully versatile recipe.

  2. […] the chicken cold, over a bed of cold squash noodles, with Michelle of Low Amine Recipe’s Onion Sauce (also cold!) liberally spooned on top. The sauce is super delicious and very easy to make. It came […]

  3. I had never really thought of doing an onion sauce but the whole carmelized onion thing never fails. I bet this is AMAZING. Can’t wait to give it a try!

    • It’s probably one of my most favorite recipes on here. I make it a couple times a month in giant batches and feed the masses with delicious, stinky, oniony, low-amine food. ;)

  4. Excellent tips & method about recipes, you have a wide range of indian recipes list available, helpful site – thanks.

  5. Is this recipe Spicy with the Sichuan peppers?

    • It adds a little bit of zip, but not much. You can always add more, or take it out.

  6. Sweet onion is not available in Australia. Do you think Leek would work as a substitute?

    • The white parts of a leek, probably. Or a yellow or red, even. I often skip the sweet onion and just use regular onions. :)

  7. Hi :)
    I am writing this as my poor partner is violently throwing up for the fourth time today with an excruciating migraine.
    He is crying and thrashing in pain.
    Has an amine intolerance.
    I feel helpless right now.
    But getting to my point – is black pepper and Sichuan pepper really low amine? I thought all peppers were pretty high in amines?
    Thank you for the great blog and for all of your help :)

    • Oh man… I’m so sorry, that’s no fun at all. Please give him my well wishes and I will be sure to send positive energy his way. Poor dear. These allergies just plain suck.

      From everything I’ve read so far, yes, they are low amine. However, many of the sources conflict on items, or simply don’t have an entry on them at all. It might be that they’re not organic, or that they’re irradiated. Or that they are, indeed, high in amines and my sources were not correct. If you think he is having a reaction to it, please don’t use it, and test again with organic, non-irradiated items (if you even want to) when you know that there is nothing else that could be causing a reaction.

      And should you find out that it is, please let me know and I will update my sheet. Thank you, and I wish you both the best!

      I just sucked on a raw piece of ginger for my trying-to-kill-me stomach cramps… It’s a heady beast of a spice, but also soothes the stomach. Perhaps some light ginger tea to help ease his stomach?

      Best wishes and good health,

      • Oh – also – most peppers are nightshades, which is the high amine family. Black pepper and sichuan pepper come from a different plant entirely.

      • Thank you so much for your reply and your well wishes and advice- you are such a sweet caring person :)
        His migraine is fading now – comes in fits and starts it seems.
        Just kept his environment cool, dark and quiet (anyone would think we are talking about a reptile if they didn’t know better!!)
        I will definitely update you if I figure out anything new about pepper….

  8. Have just found your site as I have just been diagnosed with the need to go low-amine for migraines. Thanks for taking the time to put this together. It has been a lifeline.

    • I am so glad to hear it!!! That’s the reason I created it. So, WIN.

      Good luck!!!!

  9. […] 4. Onion Pizza Sauce […]

  10. Where do you buy ascorbic acid? Isn’t that a chemical and not a natural food? Why use it instead of lemons?

    • Because lemons are high in amines. I started with ascorbic acid (bought at super supplements), and once my body was completely off the processed foods and chemicals (about 2 years) , added lemons and other beneficial high amine foods back in.

  11. I have a lot of experience with this amine stuff. Please don’t use ginger, it has no amine content but ginger is an MAO inhibitor and will make things worse.
    I sympathize with anyone having amine reactions BUT, please know that it’s not the amines in food that is the original CAUSE of this. You have to be sensitized first by other, probably synthetic, amines. For me it’s definitely the synthetics, detergents, in unleaded gasoline.
    It is often chemicals in the work place that set it off. If you know what started it off, avoid it.

    • This is so interesting to hear! For me, it was the chemical adulterants in food (preservatives, dyes, BPA, etc) that caused my amine allergy as the symptom. You’re the first person I’ve talked to so far that has come to the same conclusion!

      Can you tell us more about your experience?

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