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Last Updated on August 1, 2020
When you’re eating a gluten-free or Autoimmune Protocol (AIP) diet, it easy to miss your favorite foods, and it feels like gluten-heavy foods such as pizza and bread are at the top of most people’s ‘List of Foods They Miss Most’.
I mean, who doesn’t love the savory sweetness and melted cheesiness of a good slice of pizza?
To add insult to injury, merely switching to a gluten-free crust isn’t enough to solve the problem. For those living a strict AIP lifestyle, cheese and tomatoes – pizza’s two other main ingredients – are also off-limits. That makes a good AIP pizza tough all around!
But as the Girl Worth Saving always show us, there are many ways to make delicious and healthy pizza that fits your lifestyle. With a bit of creativity and a few minutes in the kitchen, you can substitute the usual ingredients for friendlier alternatives. Our personal favorite recipe is for this AIP-friendly Pesto Pizza.
This recipe checks all the AIP boxes and knocks out some of the many issues a conventional pizza poses for AIP eaters: it substitutes a cassava flour crust for traditional flour, a nightshade-free and zesty pesto for the traditional tomato sauce, and delicious fresh vegetables for melted cheese.
The result is a lively, fun and gourmet dish that satisfies by capturing pizza’s true essence, while being completely healthy and food sensitivity-friendly!
AIP Pesto and Veggies Pizza Recipe
Makes: 2-3 Mini Pizzas
Prep Time: 15 Min
Bake Time: 15 Min
Cassava Flour Pizza Crust
- 1 1/2 cups Cassava Flour (we like Otto’s)
- 1/4cup Extra Virgin Olive Oil
- 1/2 cupWater
- 1 teaspoon baking powder
- ½ teaspoon sea salt
2 cups Fresh Basil
¼ cup Olive Oil
1 clove Chopped Garlic (optional)
2 tablespoons Fresh Oregano
1 cup spinach
1/2 cup cilantro
1 tablespoonFresh Lemon Juice
Salt (to taste)
1 Red Onion (chopped)
Handful of Vegan Cheese (of your choice)
Greek Olives (sliced)
Baby Spinach or Fresh Arugula and Greens
For The Pesto:
Put all the ingredients into a food processor. Blend for 30 seconds or until smooth. You can add a dash of water if it gets too thick and be sure to scrape down the sides of the processor with a spatula or wooden spoon so everything is evenly blended.
For the Crust:
Preheat oven to 350F.
In a large mixing bowl, add cassava flour, salt and baking soda and mix together thoroughly. Add olive oil and water and continue mixing thoroughly with a spoon.If needed, you can also knead it with your hands until a thick and doughy pizza dough has formed.
Lightly coat your hands and rolling pin with a bit of cassava flour. Take half the dough and place it into a large cutting board and then stretch and roll it into a round pizza shape. With floured hands, pick up the pizza and transfer onto a quality steel or stone.
Repeat with the other half of the dough to make a second pizza.
Place the pizzas in the oven and bake for roughly 4-5 minutes. Once they’re par-baked, remove from the oven and spread the pesto evenly on top, and then add your preferred toppings. Place them back in the oven for another 8-10 minutes.
At this point, the dough should be thoroughly cooked in the center, and taken on a slight golden color; cassava flour won’t brown or blacken the way regular flour does.
Cut into slices and enjoy!
COULD I USE COCONUT FLOUR INSTEAD OF CASSAVA FLOUR?.
Be careful about visiting the Otto’s Web site. I went there once, put something in my cart, then changed my mind and deleted it. Those people will hound you with “reminder” emails until you tell them to go jump in a barrel of cassava flour. Pushy and intrusive.