Is Papa Murphy's NY Crust High in Histamine?

Papa Murphy's NY Crust

Moderate histamine

This crust is moderate, driven by the wheat and malted barley flour, soybean oil, and yeast.

This is sold raw and you bake it at home, which is the freshest case on this whole list. Nothing sits in a warmer, and you control how long it waits between the shop and the oven. Refrigerate it as soon as you get home and bake it the same day, because histamine builds up as protein foods sit whether that happens in a kitchen or in your fridge.

Gluten

This is a straightforward pizza base of wheat flour, malted barley flour, soybean oil, sugar, salt, and yeast, and it comes out moderate.

Wheat and malted barley flour — these two flours are the core drivers, each sitting at a moderate level on its own.
Soybean oil and yeast — the oil and the leavening yeast are also moderate, so the crust stays mid-range even before toppings go on.

The toppings decide where the whole pie lands, so a fresh, simple combination keeps it near this baseline.

This rating comes from Papa Murphy's own published ingredient statement, read on August 10, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Papa Murphy's NY Crust and Papa Murphy's are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.