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
Course:
Servings
2 people
Ingredients
Dough
- 2/3 cup 160.00 ml arrowroot flour
- 1/4 cup 60.00 ml Cassava flour
- 2 tbsp 29.57 ml Tigernut flour
- 1 tsp 4.93 ml cream of tartar
- 1/2 tsp 2.46 ml baking soda
- 1/2 tsp 2.46 ml sea salt
- 2 tbsp 29.57 ml extra virgin olive oil
- 1/2 cup 120.00 ml water warm
Topping
- 1/2 cup 120.00 ml Tuscan Kale Pesto
Suggested Toppings
- arugula
- olives sliced
- zucchini sliced
- squash sliced
- spinach
- basil
Instructions
- 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.
- 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.
- 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.
