This paleo pizza recipe is so delicious, you won’t even care that there’s no cheese! I love that there are also autoimmune paleo and low-fodmap options for this recipe. You can switch up the toppings to include whatever you like—sundried tomatoes, mushrooms, olives, etc.
I was so pleased to receive a copy of my friend Caitlin Week’s book Mediterranean Paleo Cooking. She’s been working so hard on this book for the past year and I’m so happy to see the final result– an amazingly beautiful, comprehensive, creative cookbook with over 150 Mediterranean style recipes that have been paleo-ified! Caitlin’s husband Nabil is from Algeria, so he grew up with Mediterranean cooking. Nabil is also an amazing chef, so his expertise is a big part of this book as well.
One of my favorite things about Mediterranean Paleo Cooking is that is has something for EVERYONE! Caitlin Weeks and Diane Sanfilippo have done an incredible job of testing substitutions for almost every recipe for those with special diets. Most of the recipes contain tested substitutions for:
- low-FODMAP
- Autoimmune Paleo
- GAPS
- Egg-free
- Nut-free
- Low-carb
So if you’re on a special diet or have allergies, you will love this book! I myself, am on Autoimmune paleo, so I couldn’t wait to try out the AIP paleo pizza recipe. This paleo pizza recipe is also low-FODMAP!
Paleo Pizza Recipe:
This paleo pizza recipe is so delicious, you won't even care that there's no cheese! I love that there are also autoimmune paleo and low-fodmap options for this recipe. You can switch up the toppings to include whatever you like---sundried tomatoes, mushrooms, olives, etc.
- 3/4 cup purified water boiling
- 2 tbsp grass-fed gelatin
- 1 1/2 cups tapioca flour
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup sustainable palm shortening room temperature (sub coconut oil)
- 1 tsp apple cider vinegar
- 4 large beets peeled and shredded
- 4 medium carrots peeled and shredded
- 4 cups beef broth
- 2 tsp garlic minced (for low-FODMAP use 1/4 cup chopped scallions)
- 1/2 tsp black pepper
- 1/2 cup fresh basil chopped, for garnish
- grass-fed ground beef sauteed
- asparagus chopped
- leafy greens
- herbs
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Combine the hot water and gelatin in a small, heatproof bowl. Stir until the gelatin is dissolved. Set aside.
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In another bowl, mix together the tapioca, coconut flour, salt, and baking soda.
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Add the fat to the flour mixture and mix well. Add the vinegar and gelatin water to the flour mixture and stir to combine.
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Set the dough on the lined baking sheet and press it into a circle that's about 1/4 to 1/3 inch thick.
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Bake the crust for 15 minutes and remove from the oven. Add toppings of choice and bake for 15 more minutes, until golden brown.
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Place all ingredients except the basil in a large saucepan and bring to a simmer over medium heat. Cover and simmer for 30 minutes, or until the vegetables are tender.
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Use an immersion blender to puree the mixture. If the sauce seems too thin, simmer for 5-10 more minutes, uncovered. Adjust the seasonings to taste.
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Ohh, this looks incredibly delicious and until recently I would’ve made it, like, yesterday! However, it’s not low FODMAP or 100% AIP. 😢Monash University, creator of FODMAP ranks the flours here as high FODMAP, as they do asparagus. Also, black pepper or any pepper is off the table for AIP as they’re nightshades.
However if you’re not on either of these restrictions this is a great recipe!
Just FYI, coconut flour is actually very high fodmap according to Monash. It bloats me up like a ballon. Thanks so much and I’m sure it will help someone!
Beets and coconut flour are not low FODMAP. :/
That is the first thing that occurred to me when I saw this.
Hi!
I realise this is an old post, and you probably even wont read my comment but I am sorry to have to point out that that recipe is not Low Fodmap..
// Patrik
There is a low-fodmap substitution for the garlic. What about it is not low-fodmap?
I am thinking I need to get started on AIP and am a little anxious and unsure about it all. I think the recipes in this book might help me get going! Thanks for the chance!
We are new to paleo and would love to try the recipes in this cookbook!
I have and love Diane Sanfilippo’s other book, “Practical Paleo,” and would enjoy more of her great recipes from this new one.
I want to win the cookbook because I love all of Caitlin’s recipes! (Diane’s too)
I am Spanish and lived in England most f my life, I grew up eating this kind of cooking and I really miss it now that I live in the states and Now my husband is suffering from adrenal fatigue I would really love to find ways to make these meals a little friendlier for him. I would love to know how to make Mediterranean Paleo meals. 🙂
Wow, Paleo cookbooks just keep evolving, don’t they? LOVE that AIP adjustments are built in, that is so helpful! I’d love to add a copy of this to our mealtime resources