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AIP Pizza

By Lucy Rose Clinic

January 7, 2022

Missing Pizza? This is worth the time to make – all the delicious joy of pizza without the inflammatory response!

I think most of us love pizza! And most of us feel pretty awful AFTER eating too much pizza – bloated, lethargic, maybe even some pain in the belly….

The combination of wheat, dairy, sugar, salt, and usually a lot of different kinds of processed meats is the reason we feel this way after pizza, but if you cook it differently, you can bypass all those unhealthy reactions, and truly enjoy a nutrient-dense and delicious meal.

I hope you enjoy our Autoimmune Friendly pizza recipe!

Bon apatite!

INGREDIENTS

Cauliflower “Cheese”

  • 1.5 cups cauliflower florets steamed until soft
  • 2 tblsp tapioca starch
  • 1 tblsp gelatin
  • 1/2 tsp Himalayan salt
  • 1/4 tsp garlic powder
  • 1 tsp apple cider vinegar

“Notomato Sauce”

  • 1/2 cup carrots sliced
  • 1/2 cup red onion diced
  • 1 tblsp garlic minced
  • 1/2 cup beetroot diced
  • 2 tblsp olive oil divided
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp Himalayan salt
  • 1 cup water
  • 2/3 cup pumpkin puree
  • 2 tsp maple syrup
  • 1 tblsp balsamic vinegar

Grainless Crust (makes enough for 1 pizza)

  • 2/3 cup tapioca starch
  • 1/4 cup coconut flour plus 1 tablespoon
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 2 tblsp olive oil
  • 1 tblsp gelatin
  • 1/2 cup warm water
  • 1/2 tsp salt

Toppings

  • 1/2 sm red onion thinly sliced
  • 1/2 cup Kalamata olives sliced
  • 1 cup baby spinach
  • handful fresh basil leaves coriander is used in the photo

INSTRUCTIONS

Cauliflower “Cheese” Method

  • Steam cauliflower florets until very soft. Then add to a food processor and add the rest of the Cauliflower “Cheese” ingredients.
  • Transfer mixture to a small plate lined with bleach free baking paper. Spread with a spoon back to above ¼-inch thickness. Place in freezer to set (about 20 minutes) until it’s firm enough to cut.
  • When set cut the cheese into strips. Place aside in fridge.

“Notomato Sauce” Method

  • In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Saute carrots, beetroot, onion and garlic with herbs and sea salt for 5 minutes until softened.
  • Pour in water and bring to boil. Cook for 5 minutes uncovered.
  • Stir in pumpkin, maple syrup and balsamic.  Cover with a lid and maintain a low boil for 5 minutes until the carrots are very soft. The sauce will reduced in size.
  • Transfer to a blender and blend on high until very smooth. The consistency should be as thin as traditional tomato sauce but thick enough to stick to the spoon. If it’s too thin, you can transfer the sauce back to the pan and simmer for a few minutes to reduce it further.
  • Stir in remaining olive oil and set aside.

Grainless Crust Method

  • Preheat oven to 220 C (425 F). Line a pizza pan or baking sheet with bleach free baking paper.
  • Mix all dry ingredients (except gelatin) together in a bowl until well combined. Stir in olive oil.
  • In a separate bowl, whisk together gelatin and hot water until frothy then immediately stir into dry mixture until a ball of dough forms.
  • Transfer dough to baking paper lined pan or sheet. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a very thin circular pizza crust about 1/8-inch thick.
  • Bake for 10 to 11 minutes until lightly golden brown.

Assemble the Pizza

  • In the hot oven,
  • Spoon half of the sauce (or desired amount) on pizza crust, smoothing to 1/2-inch away from the edges. Sprinkle evenly with cheese. Top with sliced red onion, Kalamata and spinach – or any other toppings you choose.
  • Broil pizza for about 2 minutes, keeping a very close eye on it, so the edges do not burn!
  • Sprinkle with fresh basil, slice and serve.

NUTRITION (This is for the entire pizza)

Calories: 1445kcal Carbohydrates: 167g Protein: 39g Fat: 75g Saturated Fat: 14g Polyunsaturated Fat: 7g Monounsaturated Fat: 51g Sodium: 4236mg Potassium: 1859mg Fiber: 22gSugar: 29g Vitamin A: 20384IU Vitamin C: 105mg Calcium: 249mg Iron: 7mg

Need help figuring out the right diet for YOU?

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