AIP pizza

Yield: one 12-inch pizza

Ingredients

For the crust

• 1-1/2 cups tapioca starch (not cassava flour)

• 1/2 cup coconut flour

• 1/2 tsp unrefined salt

• 3 Tbsp nutritional yeast (optional)

• 1/2 - 1 tsp dried rosemary (optional)

• 1/2 - 1 tsp dried oregano (optional)

• 4 -5 Tbsp extra-virgin olive oil (+ extra for drizzling)

• 2 Tbsp gelatin (NOT collagen)

• 3/4 cup filtered water

Toppings

• 1 cup shredded chicken (approximate - adjust per your preferences)

• 1/2 cup AIP BBQ sauce (recipe from The Autoimmune Paleo Cookbook or this one by AIP Lifestyle

• approx 1/2 cup red onion, thinly sliced

• 3-4 baby bella mushrooms (optional)

• 1 shallot, minced

• cilantro, minced, added to taste

NOTE: you can also just use a simple no-mato marinara sauce if you don't want to do BBQ chicken - I've got the best recipe ever right here.

Cooking Directions

1. Preheat oven to 450F.

2. Prepare gelatin: add filtered water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 Tbsp at a time. Let sit a few minutes and work on the dry ingredients while you are waiting.

3. Add flours, salt, and spices and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutter for this.

4. Heat your wet gelatin over medium low heat until all gelatin dissolves.

5. Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don't have a dough cutter (but be careful not to burn yourself on the hot water!)

6. Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will become less sticky as it cools. If it still seems too sticky after cooling, sprinkle in a bit extra yuca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won't go away no matter how much extra flour you add.

7. Work dough into a large ball and place in the middle of a 12-inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color.

8. While crust is cooking, mix your shredded chicken with 4 Tbsp of BBQ sauce and set aside.

9. Prep all vegetable toppings that you will be including. Place them in a bowl and drizzle olive oil on top and toss to coat. They need this oil bath since there is no cheese on top of this pizza.

10. When it's done, remove crust and spread 4 Tbsp of BBQ sauce over it. I recommend getting as close to the edge as possible, because the unexposed crust will be VERY hard. It's nice if it's just a thin sliver, but if you leave a large portion (like a "normal" pizza crust) I don't think it will turn out well.

11. Evenly spread all toppings that you will be using EXCEPT the cilantro. Again, push them as close to the edges as possible leaving only a very thin strip of crust at the edge.

12. Bake for an additional 10 minutes.

13. Before serving, generously sprinkle with chopped fresh cilantro. Don't sprinkle it on any slices that won't be served immediately.

14. Serve and enjoy!!

Recipe Notes

• This recipe reheats VERY well and even tastes good cold (if you are into cold pizza). Just pop it in a 350F oven until warmed (just takes a couple of minutes)

• You can also try this recipe with only 1 Tbsp of gelatin for a less sticky, and less chewy crust.

• If you don't have any leftover shredded chicken, you can get what you need for this pizza from 1 large or 2 small chicken thighs. Bake them at 425F until the juices run clear, somewhere around 20-30 minutes.

Carmelized onion ricotta

Ingredients

Grain-Free Crust

2/3 cup arrowroot or tapioca starch

1/4 cup + 2 tablespoons coconut flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons olive or avocado oil

1/2 cup warm water

Caramelized Onions & “Ricotta”

2 tablespoons olive oil, divided

1 medium yellow onion, thinly sliced

2 teaspoons balsamic vinegar

1/4 cup coconut butter, softened

2 tablespoons coconut milk

1/2 teaspoon truffle salt

2 teaspoons fresh thyme leaves

1. Make the crust: Preheat the oven to 425 degrees. Line a cookie sheet or pizza pan with parchment paper.

2. In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough may be slightly crumbly, but once you roll it out in the next step, it will bind together well.

3. Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ¼ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle.

4. Bake for 12 to 13 minutes, until light golden brown and crisp.

5. While crust is baking, prepare the Caramelized Onion & “Ricotta” by heating 1 tablespoon olive oil in a medium skillet over medium heat. Saute onions for 5 minutes until lightly browned. Sprinkle in balsamic vinegar and allow to caramelize and reduce for another 5 to 7 minutes, stirring frequently.

6. In a small bowl, whisk together the coconut butter, coconut milk and truffle salt to make the “Ricotta”.

7. Distribute caramelized onions evenly across baked crust. Sprinkle with teaspoon-size blobs of “Ricotta” and drizzle with remaining tablespoon olive oil.

8. Preheat broiler to high. Broil pizza on second highest oven rack for 2 minutes until the “Ricotta” is light brown and a little bubbly. Finish pizza by sprinkling with thyme leaves and minced garlic. Slice into 6 pieces and serve immediately. 

Chicken pesto

Ingredients

Crust:

• 2/3 cup arrowroot starch

• 1/4 cup plus 2 tablespoons coconut flour

• 1 teaspoon cream of tartar

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine sea salt or truffle salt

• 2 tablespoons extra-virgin olive oil

• 1/2 cup warm water

Pesto :

• 2 cups loosely packed fresh basil leaves

• 3/4 cup loosely packed fresh cilantro leaves

• 1/3 cup mashed avocado

• 1 tablespoon chopped garlic

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon fine sea salt

• 1/2 cup extra-virgin olive oil

Pesto Chicken Pizza:

• 1 recipe Crust

• 1 recipe Pesto

• 1 1/4 cups shredded cooked chicken

• 1/4 cup sliced black olives

• 1/4 cup sliced canned artichoke hearts

• 1/4 teaspoon truffle salt or fine sea salt

Crust

1. Preheat the oven to 425 degrees. Line a cookie sheet or pizza pan with parchment paper.  x

2. In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough will be slightly crumbly, but once you roll it out in Step 3, it will bind together well. 

3. Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ¼ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle. 

4. Bake for 12 to 13 minutes, until light golden brown and crisp. Use immediately in one of our pizza recipes, or let cool and store as directed 

5. Pesto Place all the ingredients except the olive oil in a food processor and blend until the herbs are finely chopped. While the food processor is running, slowly pour in the olive oil to make a smooth pesto sauce. Pesto is best served after the flavors are allowed to marry for at least 1 hour.   Pesto Chicken Pizza

6. Preheat the oven to 425 degrees. 

7. Place the pre-baked pizza crust on a cookie sheet or pizza pan. Spread the pesto evenly on the crust, reserving a few tablespoons for garnish, if desired. Top with the chicken, olives, artichoke hearts, and salt. 

8. Bake for 8 to 10 minutes, until the crust is crispy and the edges of the toppings are lightly browned. Let rest for a few minutes, then slice the pizza using a rocker knife or sharp pizza cutter. Garnish with a drizzle of the reserved pesto, if desired.