Pizza is such a comforting food and a bummer to give up on AIP. That being said, it's nice to have simple AIP pizza crust recipes like this one when pizza cravings strike. This recipe is for a single personal-sized pizza but can easily be doubled to make a bigger crust.
This recipe is special because it uses Beth Blends flour, a new grain-free AIP flour product just launched by Beth Chen. Beth is also blogger/creator of the AIP blog Bon AIPPetit. To order a bag of Beth Blends, go here.
**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something, I will earn a small commission (at no additional cost to you) to help continue maintaining this site.
Ingredients:
- Olive oil
- Maple Syrup
- Gelatin
- Water
- Sea Salt
- Beth Blends flour- Save 10% off your order with the code foodcourage.
The dough rises a little bit in the oven- yum!
Notes:
- You can roll the dough out with a roller if you want but it's small enough that flattening it with your hands works fine too.
- The dough can be a little fragile so it's best to keep it on the parchment paper and transfer the parchment paper (with the dough) to the sheet pan. This is because it can break when moved. If you need to move it, just be cautious when you transfer it to the baking sheet.
- When it comes to toppings try to be a little conservative with how much sauce and veggies you put on it. I've noticed that too much sauce and water-heavy veggies can make it a bit soggy.
- This recipe makes a personal-sized pizza but can be doubled or even tripled to make a larger pizza. *Note- cooking times will likely be longer for bigger pizzas.
- You can pre-make the dough and store it in the fridge for up to 2 days or freezer for up to three months for later use.
- Store in a tightly sealed container or ziplock bag
Toppings on This Pizza Crust
The toppings on the pizza in the pictures are AIP Basil Parsley Pesto (see recipe card below), prosciutto, spinach, and red onions.
If you'd prefer a red sauce, you can use this tomatoless pasta sauce (which does not use beets!)
If you enjoyed this post, you may also like:
AIP Pineapple Upside Down Cake (uses Beth Blends)
AIP Mediterranean Flatbread Pizza
73+ AIP Comfort Food Substitutes
Conclusion:
I hope you love the recipe. Please leave a comment below and let me know what you thought!
Don't forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!
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AIP Pizza Dough (Paleo, Gluten-Free)
Ingredients
- 2 tsp olive oil
- 1 tbsp maple syrup
- 1/4 cup water
- 2 tsp gelatin
- 3 tbsp cold water
- 1 cup Beth Blends flour (pink bag)
- 1/8 tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix the olive oil, maple syrup, and 1/4 cup water together.
- In a separate small dish, add the gelatin slowly to 3 tbsp of cold water. Allow it to sit for about 1 minute then stir it into the other wet ingredients.
- Add the flour and salt to the wet ingredients and mix until it forms a smooth dough. If it is a little sticky, add a little bit more flour. If it is a little dry/crumbly, add a tiny bit of water.
- Form a round ball with the dough and place it on a sheet of parchment paper. Dust the dough with a little bit of flour to keep it from sticking to the paper. Using your hands or a rolling pin, flatten the dough into a 7" diameter circle, about 1/4 inch thick, mending any cracks on the edges as you go.
- Ideally, it's best to keep the dough on the parchment paper and transfer the parchment paper (with the dough) to the sheet pan. This is because the dough is a bit delicate and can break when moved. If this isn't possible, just be cautious when you transfer it to the baking sheet.
- Bake the dough on the middle oven rack for about 15 minutes at 350 degrees. Remove it after 15 minutes to add the toppings.
- Return the pizza to the oven and continue baking for another 13-15 minutes watching the crust to prevent burning.
- Remove it from the oven, allow to cool slightly, and enjoy!
Notes
Nutrition
Basil Parsley Pesto Sauce (AIP, Paleo, Vegan, Gluten-Free)
Equipment
- Food processor or blender
Ingredients
- 3 cups loosely packed basil leaves (stems removed)
- 1 1/2 cups loosely packed parsley leaves (stems removed)
- 6-8 garlic cloves
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 1/4 cup white onions
- 1/4 tsp sea salt
- 1/2 tbsp balsamic vinegar
Instructions
- Combine all ingredients in a blender or food processor and blend until smooth (or desired consistency).
Ramya says
Sorry just saw this now will be making this and the,sauce soon for the pizza crust can i use flax eggs as am a vegan can i use almond and coconut flour instead as i dont have beth blends flour in Singapore i love pizza sooooooooooooo much eating pizza now for my dinner as am in Singapore perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Arika | FoodCourage says
Hey Rayma, Flax eggs would be fine (just to note- they're not AIP). You can certainly use coconut and almond flour but it would be a different recipe at that point. I have a couple of other pizza crust recipes that may work for you: Vegan Pizza Dough (not AIP but uses flax seeds and almond flour) and AIP Flatbread Pizza (also vegan, AIP, and uses plantains, cassava flour, and coconut flour). Would love to hear what you end up making!