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Last Updated on December 13, 2020
Pizza. I don’t know a single person who does not love it and I know for those on the Paleo Autoimmune diet, it has to be tough to give it up. Well, think again.
When flipping through the pages of Mediterranean Paleo Cooking by Caitlin Weeks, Nabil Boumrar, and Diane Sanfilipio, I was seriously impressed by the variety of delicious recipes and how each recipe has a easy chart sharing allergen/dietary restriction. You will find recipes that are aip-friendly, low FODMAP, low carb and so much more inside this gem of a book.
Just a few of the recipes that caught my eye are the strawberry coffee cake, paleo moussaka, paleo pasta and creme caramel. But of course, it was the aip pizza crust that called to me like a siren.
I’m going to say buy this book today! Seriously, you’re going to get over 150 recipes, two 30-day meal plans and a helpful shopping list.
Now back to that aip pizza crust, I decided to get a little fun with the toppings and it turned out just delicious! I know that you will love it as much as I did!
AIP Pizza Crust + Mediterranean Paleo Cooking
Ingredients
- 3/4 cup boiling hot water
- 1 tablespoons gelatin
- 1 1/2 cups tapioca flour
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup palm shortening, or coconut oil at room temperature
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper.
- Combine the hot water and gelatin in a small, heatproof bowl. Stir until the gelatin is dissolved. Set aside.
- In another bowl, mix together the tapioca, coconut flour, salt and baking soda.
- Add the fat to the flour mixture and mix well. Add the vinegar and gelatin water to the flour mixture and stir to combine.
- Set the dough on the lined baking sheet and press it into a circle that's about 1/4 to 1/3 inch thick.
- Bake the crust for 15 minutes and remove from the oven. Add toppings of choice and bake for 15 more minutes, until golden brown.
SHARON F HENDERSON
Saturday 30th of May 2020
What a great recipe! I replace tapioca flour with Cassava flour and it worked well. Instead of parchment paper I used a cast iron pan lightly sprayed with olive oil. This crust was a perfect pizza texture and I was able to slice it and eat it with my hands just like regular pizza. I loved this recipe. I had some left over crust and made an apple, bacon, cinnamon tart. So crazy good! I really love this dough! Thank you for sharing with us!
Kelly Bejelly
Saturday 6th of June 2020
You are very welcome Sharon!
KELLY
Tuesday 26th of February 2019
COULD I JUST USE ALL COCONUT FLOUR OR ALMOND FLOUR INSTEAD OF TAPIOCA FLOUR?.
Kelly Bejelly
Thursday 28th of February 2019
Coconut Flour may work however you are changing the recipe so the other ingredients will have to be adjusted also.
Jacqui
Thursday 19th of October 2017
Wow, sounds like a great recipe. It's exciting to think I can eat pizza still on the AIP.
Kelly Bejelly
Sunday 29th of October 2017
Enjoy!
Angela
Friday 5th of February 2016
I LOVE this recipe!! Thank you so much - such an easy & money-saving recipe for an addition to meals for the week - really helps w/ my busy schedule XOXO
Kelly Bejelly
Monday 2nd of May 2016
So glad you enjoyed it Angela!
Andrea
Friday 11th of September 2015
Question for you...do you think I could substitute egg(s) for the gelatin and hot water and if so, how many? I was on AIP for quite some time and now working with a new Naturopathic doctor, she is having me eat grain-free, vegan with the exception of 4-5 eggs/week. Thanks so much!
Kelly Bejelly
Monday 14th of September 2015
I'm sure you could hun but you would have to play with the ratios. Just looking at the ingredients, I would start with two eggs and then tweak.