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Pizza Hut Supreme Pizza

High histamine

A Supreme pizza is high in histamine, led by the tomato sauce and cured pepperoni.

Fast food is cooked in batches and held warm rather than made when you order it, so it is rarely as fresh as something cooked at home. That matters here because histamine builds up as protein foods sit, which means the same item can affect you differently depending on how long it waited.

Dairy Gluten Histamine Liberator

A Supreme loads dough with tomato sauce, mozzarella, pepperoni, pork sausage, beef, green pepper, red onion, and mushroom, and several of those push it high.

  • Tomato sauce and pepperoni — tomato is a classic liberator and the sauce is high, while pepperoni is cured, which lets histamine build up. Either one alone makes it high.

  • Sausage, green pepper, and mushroom — these each sit at moderate, so they add to the picture on top of the high drivers. The dough, fresh mozzarella, beef, and onion are the milder parts.

A simpler slice with fewer toppings and no sauce is a lot friendlier.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

Orders without: Pizza Hut builds this to order, so you can ask them to leave off pepperoni and italian sausage.

This rating comes from Pizza Hut'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. How we rate foods →

Pizza Hut Supreme Pizza and Pizza Hut 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.

Related foods

Other high-histamine restaurant foods.

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Learn more

Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)