AIP AND PALEO COMPLIANT PIZZA

Introduction

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As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness   after being diagnosed with mast cell activation syndrome certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.

Most people with Mast Cell Activation Syndrome have a few "safe" foods that they know their body can handle without symptoms. For me, this is typically zucchini, chicken, and lettuce. It varies between everyone, however, there are foods that typically cause almost everyone with MCAS to react to. These being gluten, dairy, fermented foods, carbonated and caffeinated beverages, berries, bananas, eggs, and nightshade vegetables including tomatoes.

From personal experience and by connecting with others, I've learned the biggest thing that prevents individuals from either following an AIP or Paleo diet or maintaining the diet, is because they believe they either one, will not be able to enjoy the same foods as others, or two cannot give up their favorite foods.

Well if Pizza is your favorite food, and you no longer want to miss out on Friday night pizza night with your friend and family, then this recipe is for you!

Table of Contents

Ingredients

Ingredient Substitutions

How to Make the Pizza Crust

Frequently Asked Questions

Storage Instructions

More from DGT

Ingredients

For the Dough:

• 1 ½ cups cassava flour

• 1 cup arrowroot starch

• 2 tsp sea salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 eggs* (see notes)

• ½ cup olive oil (plus more for oiling dough)

• 1 cup water
  

For the Sauce:

• 1 tbsp olive oil

• 2 cloves garlic

• 1 white onion

• 2 1/2 cups of carrots

• 4 large stalks of celery

• 1/ 1/4 cup of chopped beets

• 1 tbsp fresh basil

• 2 tsp oregano

• 2 tsp parsley

• 1 tsp salt

• 1 cup water

• 2 tbsp lemon juice

For the Cheese:

• 1 1/4 cup coconut milk

• 1/3 cup coconut cream

• 1–2 tbsp nutritional yeast

• 2 tsp olive oil (plus extra for greasing the container)

• 1 1/2 tsp apple cider vinegar

• 1/4 cup tapioca starch

• 1/2 tsp salt

• 2 1/2 tbsp gelatin
  

Ingredient Substitutions

Eggs: The egg in the dough can be substituted with a gelatin egg to keep the recipe AIP Compliant

How to Make the Pizza

Prepare the Cheese:

1. Add Ingredients to a Saucepan: To a medium saucepan, add the olive oil, coconut milk, coconut cream, nutritional yeast, apple cidar vinegar, tapioca starch and salt. Whisk well for 2-3 minutes.

2. Add the Gelatin: Remove from the heat and sprinkle in the gelatin. Whisk well.

3. Let the Cheese Mixture Cool: Grease a round bowl with olive oil. Pour the cheese mixture into the bowl and cover. Transfer to the fridge and allow to harden for 3-4 hours.

Prepare the Sauce:

1. Sautee Garlic and Onion: Add the olive oil to a deep pot, let heat for one to two minutes, add the chopped garlic and onion.  Sautee until soft.

2. Add the Chopped Veggies: To the deep pot, add the celery, carrot, beets, and herbs. Cook for about 5 minutes, until they start to soften.

3. Add Liquid: Add the water and lemon juice to the veggies, and simmer for 30 minutes.   

4. Blend: Add the mixture to a blender, and blend until smooth. If the sauce is too thick, you can add more water to achieve the desired consistency.

Prepare the Pizza Dough:

1. Preheat your Oven: Preheat your oven to 425°F

2. Mix the Dry Ingredients: Combine dry ingredients in a medium mixing bowl.

3. Add Wet Ingredients: Add wet ingredients and mix well.

4. Let Rest: Allow dough to sit for about 5 minutes to allow it to firm up a little.

5. Divide the Dough in Half: Coat your hands in olive oil, then scoop up the dough and divide it in half. Form one half into a ball. Place it on parchment paper and press it into the form of a 10 inch crust with your hands. Do the same with the second half.

6. Bake: Slide the baking sheet/pizza stones under the parchment paper/crust and bake for 12-15 minutes.

7. Add the Toppings: Once your mozzarella cheese has firmed up, shred or cut the mozzarella cheese. Top the dough with your homemade sauce, and the mozzarella cheese.

8. Bake the Pizza: Place the pizza back into the oven until the dough is melted to your liking. I like to place the oven on broil for 1-2 minutes at the end to make the cheese nice and bubbly.

9. Enjoy: Enjoy this delicious paleo and AIP compliant pizza with your friends and family.

Frequently Asked Questions

What ingredients can I substitute?

I don't recommend substituting any ingredients in this recipe.

Is this recipe AIP Compliant?

This recipe is AIP friendly, meaning it is suitable for anyone who as reintroduced eggs back into their diet. Eggs can be tricky for most, and therefore individuals just starting out the AIP diet should opt to use a gelatin egg in the recipe.

Storage Instructions

Proper storage instructions for homemade pizza depend on whether the pizza is fully cooked or if it's in the form of unbaked dough. Here's how to store both scenarios:

1. Cooked Homemade Pizza:

2. Allow the pizza to cool completely to room temperature before storing.

3. If the pizza is in large slices, you can cut it into smaller, manageable portions.

4. Wrap each portion or the entire pizza tightly in aluminum foil or plastic wrap.

5. Alternatively, place the pizza in an airtight container or a resealable plastic bag.

6. Store the pizza in the refrigerator for up to 3-4 days.

7. Reheat the pizza in the oven or toaster oven for best results. This helps to maintain its crispiness. You can also reheat it in a skillet on the stovetop with a lid to ensure even heating.

8. Unbaked Homemade Pizza Dough with Toppings:

9. If you've assembled the pizza but haven't baked it yet, store it properly to maintain freshness.

10. Cover the assembled pizza tightly with plastic wrap or aluminum foil, ensuring that it's well-sealed to prevent the toppings from drying out.

11. If the pizza is on a baking sheet or pizza peel, you can slide the entire setup into a large plastic bag or wrap it with plastic wrap.

12. Store the assembled but unbaked pizza in the refrigerator for up to 1-2 days.

13. When ready to bake, preheat your oven and transfer the pizza directly to the hot oven from the refrigerator. No need to let it come to room temperature.

14. Bake according to your recipe's instructions, adding a few extra minutes to the baking time if needed due to the chilled dough.
    

By following these storage instructions, you can ensure that your homemade pizza stays fresh and delicious whether it's fully cooked or awaiting its turn in the oven.

Full Recipe:

If you liked this recipe, make sure to check these out

• Sundried Tomato Burgers

• Roasted Cannelloni Bean Salad

• Sundried Tomato and Lentil Salad

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