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AIP Pizza Crust

This AIP Pizza Crust uses a combination of flours to make a pizza that holds together well and is easy to make. Pair this with my tomato free pizza sauce and AIP Mozzarella Cheese for the BEST AIP Pizza EVER. This recipe fits the Whole30, Paleo and AIP diets.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 442 kcal
Course: Main Course , Dinner
Cuisine: Italian , American , Italian-American Fussion

Ingredients

  • 1 packet Dry Active Rapid Rise Yeast 2 1/2 teaspoon, Make sure it says gluten free on the packaging
  • 1 teaspoon maple syrup DO NOT USE HONEY
  • 1/4 cup coconut milk
  • 3/4 cup tapioca flour
  • 1/2 cup cassava flour
  • 1/4 cup coconut flour plus 2 tablespoons
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tarter
  • 1 teaspoon salt
  • 1/2 cup yams mashed, sweet potato are a good substitute
  • 1/4 cup coconut oil
  • 1/4 cup boiling water
  • 3 tablespoons gelatin
  • 3 tablespoons extra virgin olive oil

Instructions

    Cup of Yum
  1. Combine 1/4 cup of warm coconut milk (not boiling) with maple syrup in a small bowl. Add yeast and stir. Wait about 5 minutes for the mixture to start foaming and bubbling. (If the yeast doesn't foam, throw it away and start over.)
  2. Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
  3. Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.
  4. Then make the gelatin egg by combining the water and gelatin. Whisk until frothy then carefully pour into the bowl. Continue mixing with a spatula until dough is smooth. Then form the dough into a ball.
  5. Line a baking sheet with parchment paper. Brush the parchment with olive oil. Transfer the dough to the parchment. Flatten with your hands to form a 1-inch-thick 10-inch round pizza crust. Cover with a light, clean kitchen towel and let rest in a warm place for 30 minutes.
  6. Place the oven rack in the middle position and preheat the oven to 375 degrees. Place the baking sheet in the oven as well.
  7. After 30 minutes, uncover the dough, brush the crust with olive oil and add your pizza toppings.
  8. Bake for about 12-15 minutes, until the bread is cooked through, crisp on the outside and slightly browned. Let cool slightly before eating.

Notes

  • I always use yams for this recipe because they have slightly less liquid and sweetness to them. The yams are what keeps the dough flexible and soft. You could substitute the yams with mashed sweet potato or butternut squash although I haven’t tried it yet.
  • It’s really important that your yeast isn’t dead. If you add the warm coconut milk and syrup to the yeast and it doesn’t start bubbling within 5 minutes, throw it out and repeat that step.
  • Make sure the yeast says gluten free on the packaging.
  • Don’t use honey as a substitute for the maple syrup. Honey has different properties and could keep the yeast from bubbling.
  • I used my Nomato Sauce as a tomato free pizza sauce and my AIP Mozzarella Cheese.

Nutrition Information

Serving 1serving Calories 442kcal (22%) Carbohydrates 43g (14%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 17g (85%) Sodium 886mg (37%) Potassium 184mg (5%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 26IU (1%) Vitamin C 4mg (4%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 442

% Daily Value*

Serving 1serving
Calories 442kcal 22%
Carbohydrates 43g 14%
Protein 7g 14%
Fat 28g 43%
Saturated Fat 17g 85%
Sodium 886mg 37%
Potassium 184mg 4%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 26IU 1%
Vitamin C 4mg 4%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.