AIP & Paleo Pesto Pizza

May 10th, 2018

Print Friendly, PDF & Email

This recipe is a sneak peek from The Autoimmune Solution Cookbook.

Who doesn’t love pizza? If you’ve ditched gluten and dairy and have been missing this beloved comfort food, then my AIP & Paleo Pesto Pizza will become an instant favorite for sure!  The pizza crust comes out of the oven thin and crisp and you can use just about any thinly sliced vegetable as a topping! Enjoy!

AIP & Paleo Pesto Pizza
Print Recipe
Servings
2 people
Servings
2 people
AIP & Paleo Pesto Pizza
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Dough
  • 2⁄3 cup arrowroot flour
  • 1/4 cup cassava flour
  • 2 tbsp tigernut flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
  • 1/2 cup filtered water warm
Topping
Suggested Toppings
  • fresh arugula
  • olives sliced
  • zucchini sliced
  • squash sliced
  • spinach
  • fresh basil
Servings: people
Units:
Instructions
  1. Heat oven to 425°F. In a mixing bowl, whisk together the arrowroot flour, cassava flour, tigernut flour, cream of tartar, baking soda, and salt. Stir in the olive oil. Slowly add warm water to the bowl, and using clean hands, mix until a ball forms.
  2. Place the dough on a sheet pan or pizza stone. Roll out the dough to a 1⁄4-inch thickness. Bake for 8 minutes or until brown.
  3. Remove crust from the oven and top with the pesto and other desired toppings. Turn the oven to broil and return the pizza to the oven. Broil for 2 to 3 minutes, keeping an eye on the toppings to make sure they don’t burn. Remove the pizza from the oven and let it sit for a few minutes before slicing.

Get 35 Gut Recovery Recipes for Free!

Receive 74 pages of delicious recipes and tips to repair a leaky gut PLUS a $10 gift card when you join my free weekly newsletter

Your information is secure and will never be sold or rented to a third party.

Related Articles