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.
The dough rises a little bit in the oven- yum!
- 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!)
I hope you love the recipe. Please leave a comment below and let me know what you thought!
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AIP Pizza Dough (Paleo, Gluten-Free)
- 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!
Basil Parsley Pesto Sauce (AIP, Paleo, Vegan, Gluten-Free)
- Food processor or blender
- Combine all ingredients in a blender or food processor and blend until smooth (or desired consistency).