AIP Pizza

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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!

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.

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.

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.

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

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.

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.

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.

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.

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Print Recipe

5 from 1 vote

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

Keyword: aip, aip bread, aip diet, autoimmune protocol

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.