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.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine the hot water and gelatin in a small, heatproof bowl. Stir until the gelatin is dissolved. Set aside.
In another bowl, mix together the tapioca, coconut flour, salt, and baking soda.
Add the fat to the flour mixture and mix well. Add the vinegar and gelatin water to the flour mixture and stir to combine.
Set the dough on the lined baking sheet and press it into a circle that's about 1/4 to 1/3 inch thick.
Bake the crust for 15 minutes and remove from the oven. Add toppings of choice and bake for 15 more minutes, until golden brown.
For the no-mato sauce:
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.
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.