Papa Murphy's Thin Crust

Papa Murphy's Thin Crust lands in the moderate range, not high. It is a plain yeast-raised base of wheat flour, malted barley flour, soybean oil, sugar, salt, yeast, and water, and it is the stacking of several moderate ingredients rather than any single high one that puts it there.

Why papa murphy's thin crust is rated moderate

Nothing in this crust is aged, cured, or cultured, which is why it does not reach high. What it does have is a handful of components that each sit at moderate on histamine intolerance lists: wheat flour, malted barley flour, soybean oil, and baking yeast. Put them together and you get a crust that most people find manageable but that is not a free pass either. It is also a low-protein food, and histamine needs protein to form in the first place, so the crust is not something that builds histamine as it sits. The rating comes from the recipe itself, not from handling.

What changes your risk

• The two flours set the tone — wheat flour and malted barley flour are the main drivers. Sugar, salt, and water do nothing to the rating.
• Yeast and soybean oil stack on top — both also sit at moderate, so this crust is several moderate things added together rather than one loud ingredient.
• Sitting does not change much — a plain flour dough is low in protein, so holding it or storing it is a food safety question, not a meaningful histamine one. The level is baked into the recipe.
• What goes on top matters far more — the crust is the floor of the build. An aged cheese or a cured meat topping can push the finished pizza well above where the crust alone sits.
• Portion counts with a moderate food — a bigger pie means more crust. With moderate foods, how much you eat tends to matter more than it does with genuinely low ones.

Lower-histamine alternatives

There is no lower-histamine crust published on this menu, so if wheat and yeast are a hard no for you, there is not a swap here and it is better to know that up front. Where you do have room is everything above the crust: Chicken, Onion Mix, and Zesty Herb Blend are the lower-histamine items at Papa Murphy's, and building around those is what keeps a whole pizza from climbing.

How to lower the risk

If you are ordering at Papa Murphy's and the crust itself is fine for you, the real decisions are the toppings. Anchor the build on Chicken, Onion Mix, and Zesty Herb Blend and the crust stays the highest-rated thing on the pie. Because these pizzas go home raw, bake yours reasonably soon after you get home rather than letting a topped pie sit warm, since the toppings are the protein-rich part where that actually matters. If you know moderate foods add up for you, ordering a size you will finish in one sitting is a simpler lever than trying to modify the recipe.

Common questions

Is pizza crust high in histamine?

This one is not. Papa Murphy's Thin Crust is rated moderate, driven by wheat flour, malted barley flour, soybean oil, and yeast. What tends to make a pizza high is what goes on top of the crust.

Does the yeast in the crust mean it is fermented?

Baker's yeast leavens the dough and then gets baked. It is rated moderate on histamine lists, but it is not the same thing as a cultured or aged food like sour cream or a hard cheese.

Is Papa Murphy's Thin Crust gluten free?

No. It contains both wheat flour and malted barley flour, so it carries gluten from two sources.

Can people with histamine intolerance eat wheat?

Many people with histamine intolerance eat wheat without trouble, which is part of why it sits at moderate rather than high. It is not in the same category as aged, cured, or fermented foods.