• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Honest Spoonful logo
  • About
  • Recipes
  • AIP Resources
  • Simple as AIP
  • Beth Blends
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • AIP Resources
  • Simple as AIP
  • Beth Blends
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • AIP Resources
    • Simple as AIP
    • Beth Blends
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Diet

    AIP Pizza

    Sep 14, 2020 · 13 Comments

    September 14, 2020 by Beth 13 Comments

    157 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    slice of AIP Pizza

    This easy AIP Pizza Crust recipe uses a combination of flours to hold together really well. Top with my tomato free pizza sauce and AIP Mozzarella for the best AIP pizza EVER!

    slices of AIP Pizza

    Are any cheeses dairy free? And AIP compliant?

    Nope. At least not from a cow. But I did come up with a AIP Mozzarella Cheese recipe made with coconut milk and tapioca starch. It has a mild flavor just like mozzarella. It’s perfect for slicing and topping this AIP Pizza. Recipe coming soon!

    Let’s talk about the sauce. Can you use pasta sauce as pizza sauce?

    Sure! If fact, my Nomato Sauce is totally AIP compliant and works perfectly as a tomato free pizza sauce. Seriously, having a good sauce is key. This recipe is amazing. When I pull this AIP Pizza out of the oven, you can smell the sauce. This helps make this a pizza not just an AIP version of a pizza.

    AIP Pizza on parchment lined baking sheet

    What are the best toppings for this AIP Pizza dough recipe?

    I went traditional for this recipe with just sauce and cheese but here are some other suggestions.

    • Olives
    • Onions
    • Mushrooms
    • Artichoke Hearts
    • AIP BBQ Sauce with Shredded Chicken, red onions and AIP Mozzarella Cheese (doesn’t an AIP BBQ Chicken Pizza sound good?!)
    • Arugula
    • Pineapple
    • Spinach
    • Bacon
    • Vegan Basil Pesto

    If you have any other suggestions for toppings, let me know in the comments below.

    slices of AIP Pizza

    How to make AIP Pizza Crust

    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.

    steps 1 and 2 for making AIP Pizza Crust

    3. Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.

    spatula in bowl of dough meant for AIP Pizza dough

    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.

    step 4 for making AIP Pizza Crust

    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.

    step 5 and 6 for making AIP Pizza Crust

    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.

    step 7 and 8 for making AIP Pizza Crust

    Tips for making the best AIP Pizza Crust

    • 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.

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    slices of AIP Pizza
    Print Recipe
    5 from 5 votes

    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 Time1 hr
    Cook Time15 mins
    Total Time1 hr 15 mins
    Course: Dinner, Main Course
    Cuisine: American, Italian, Italian American
    Servings: 4 servings
    Calories: 442kcal
    Author: Beth Chen

    Equipment

    • Large Baking Sheet
    • Parchment Paper

    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

    • 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.)
    • Meanwhile, combine the dry ingredients in a large bowl. Mix well with a spatula and form a well in the middle.
    • Add the yam, coconut oil and yeast mixture then stir with a spatula to combine.
    • 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.
    • 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.
    • Place the oven rack in the middle position and preheat the oven to 375 degrees. Place the baking sheet in the oven as well.
    • After 30 minutes, uncover the dough, brush the crust with olive oil and add your pizza toppings.
    • 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

    Serving: 1serving | Calories: 442kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Sodium: 886mg | Potassium: 184mg | Fiber: 4g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

    Helpful Info for All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

    « Easy Nomato Marinara Sauce (AIP)
    AIP Mozzarella Cheese »

    Reader Interactions

    Comments

    1. Jasper says

      February 13, 2022 at 10:06 pm

      5 stars
      I'm an AIP newbie but a luckily a kitchen nut.
      Made this today with a few substitutions because coconut flavour in a lot of food makes me feel sick and it worked out great 🙂

      Tigernut milk instead of coconut milk
      Palm shortening replaced Most (5/6?) of the coconut oil (Never used shortening before so I thought I'll combine a bit incase it's not the right consistency)
      Sweet potato instead of yam (can only order online in Ireland)

      I know coconut flour isn't really subbable so I left that but I could only Very slightly taste it. With a well seasoned nomato sauce it doesn't dominate at all.

      I do think I misinterpreted your pizza shaping section (was roughly 10 inches and about the same 1cm-ish thickness throughout) and the dough under the toppings stayed a little soggy.
      Wrong shape aside my sauce also kind of incorporated itself into the dough... Could be because of the substitutions. Think I will try foiling the edges and prebaking or using a kitchen torch to seal the middle a bit the next time.

      Thank you so much for this recipe!
      Hoping to try your mozzarella recipe with tigernut milk too soon.

      Reply
      • Beth says

        February 14, 2022 at 8:52 pm

        Grain free baking, especially AIP baking, is tricky. Substitutions are not easily made and I don't recommend them. Changing just one ingredient or not following the specific directions can turn the recipe into a total failure. However, I applaud you for tweaking the recipe and making it work with your restrictions. Good for you. And I'm glad you enjoyed it.

        Reply
    2. Jen says

      June 26, 2021 at 12:20 am

      5 stars
      Step 6 & 7 say to put the baking sheet in the oven. Then uncover the crust, etc. Are you saying to preheat the pan and then transfer the crust to it?

      Reply
      • Beth says

        June 28, 2021 at 8:48 pm

        Yes! You need to preheat the pan. I've found that it helps cook the bottom of the crust.

        Reply
    3. Victoria says

      April 24, 2021 at 11:21 pm

      Hi Beth. I don’t have gelatin, is there a substitute I could use?

      Reply
      • Beth says

        April 24, 2021 at 11:34 pm

        I don't know of an easy substitute. However, agar agar has some of the same properties. I just don't know if it would work in this recipe.

        Reply
    4. Awilda says

      January 17, 2021 at 5:43 pm

      5 stars
      I made the nomato sauce and pizza dough for my family. It was absolutely delicious! Thank you Beth for sharing these amazing recipes!

      Reply
      • Beth says

        January 20, 2021 at 9:08 pm

        Yes! That's great news. You've very welcome. I'm just happy that you and your family enjoyed it.

        Reply
    5. Colleen says

      January 12, 2021 at 10:17 pm

      5 stars
      This was excellent! Can these crusts be made ahead and frozen? Would like to make a few to have in the freezer.

      Reply
      • Beth says

        January 12, 2021 at 10:20 pm

        Oh yeah! I'm so glad. I've never tried putting it in the freezer. Not sure how that would work/taste. But if you give it a try, please come back here and let me know how it turned out. I'm very interested!

        Reply
    6. Tony Briant says

      September 27, 2020 at 7:59 pm

      5 stars
      I made this along with the mozzarella and nomato sauce. It is SO good. I'll be making a couple of these for the family.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

    More about me →

    Seasonal

    • chopsticks in bowl of chicken feet soup with lotus root
      Chicken Feet Soup
    • punch glass with non alcoholic Christmas punch, citrus slices and cranberries
      Easy Non Alcoholic Christmas Punch (AIP)
    • close up bowl of air frued radishes
      Air Fryer Radishes
    • cocoa dusted truffle on white plate
      Cocoa Dusted Truffles (Dairy Free, AIP Option)

    Popular

    • bowl of char siu pork tenderloin with bok choy
      Char Siu Sauce
    • halibut fillet with parsley and lemon slices on plate
      Air Fryer Halibut
    • white bowl of applesauce with apples in background
      Homemade Unsweetened Applesauce (AIP)
    • holly on top of gluten and nut free Christmas pudding
      Gluten and Nut Free Christmas Pudding (AIP)

    Featured In

    as featured in brand logos

    Footer

    ↑ back to top

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. To read our list of policies, click here.

    Copyright © 2022 The Honest Spoonful