Is Papa Murphy's Pepperoni High in Histamine?

Papa Murphy's Pepperoni

High histamine

Pepperoni pizza topping runs high in histamine because the cured pepperoni itself is high.

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.

This is a classic pizza topping of cured pork and beef seasoned with garlic and paprika.

Cured pepperoni — this is the main driver. Pepperoni is cured and fermented with a starter culture, which is exactly the kind of aging that lets histamine build up, so it lands high.
Paprika — the spice blend adds paprika, which sits at moderate and keeps the topping on the higher side even apart from the meat.

If you want a lower-histamine build, a fresh topping is a better bet than any cured meat.

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 Pepperoni 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.