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    Home > Recipes > Pizza and Pasta

    AIP Pizza Crust (Paleo, Gluten-Free)

    Published: Jul 17, 2021. Modified: Jun 2, 2022 by Arika | FoodCourage·This post may contain affiliate links · 2 Comments

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    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.
    aip pizza dough

    The dough rises a little bit in the oven- yum!

    aip pizza dough baking

    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

    Healthy Homemade Veggie Pizza

    Vegan Pizza Dough

    Tomatoless Pizza Sauce

    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!

    If you liked this post, please share it!

    aip pizza dough recipe

    aip pizza crust

    AIP Pizza Dough (Paleo, Gluten-Free)

    Arika | FoodCourage
    This is a personal-sized pizza dough recipe made with Beth Blends Flour. It can easily be doubled to make a bigger pizza though!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Italian
    Servings 1 serving
    Calories 572 kcal

    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

    -Double or triple this recipe for a larger pizza- note, cooking times will be a little longer for bigger pizzas. 
    - You can make the dough ahead of time and store it in the fridge for up to 2 days or freezer for up to 3 months for later use.

    Nutrition

    Nutrition Facts
    AIP Pizza Dough (Paleo, Gluten-Free)
    Serving Size
     
    1 pizza crust
    Amount per Serving
    Calories
    572
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Sodium
     
    320
    mg
    14
    %
    Potassium
     
    70
    mg
    2
    %
    Carbohydrates
     
    112
    g
    37
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    10
    g
    20
    %
    Vitamin C
     
    6
    mg
    7
    %
    Calcium
     
    210
    mg
    21
    %
    Iron
     
    7
    mg
    39
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword cookie dough, crust, pizza
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!

    Basil Parsley Pesto Sauce (AIP, Paleo, Vegan, Gluten-Free)

    Arika | FoodCourage
    This AIP basil pesto is super flavorful, easy to make, and versatile plus it's a great way to get in lots of healthy herbs.
    No ratings yet
    Print Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course condiment
    Cuisine Italian
    Servings 4 servings
    Calories 188 kcal

    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).

    Nutrition

    Nutrition Facts
    Basil Parsley Pesto Sauce (AIP, Paleo, Vegan, Gluten-Free)
    Amount per Serving
    Calories
    188
    % Daily Value*
    Fat
     
    18
    g
    28
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    13
    g
    Sodium
     
    161
    mg
    7
    %
    Potassium
     
    234
    mg
    7
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    2847
    IU
    57
    %
    Vitamin C
     
    43
    mg
    52
    %
    Calcium
     
    75
    mg
    8
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword chimichurri, pesto
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
    « Easy AIP Meals for Beginners: 55+ Stress-Free Weeknight Meals
    73+ AIP Comfort Food Substitutes To Squash Any Craving »
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    Comments

    1. Ramya says

      August 08, 2021 at 6:58 am

      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

      Reply
      • Arika | FoodCourage says

        August 08, 2021 at 9:09 am

        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!

        Reply

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    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

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