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5 from 6 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 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Servings: 4 servings
Calories: 442kcal
Author: Beth Chen


  • Large Baking Sheet
  • Parchment Paper


  • 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


  • 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.


  • 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.


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