AIP Paleo Pizza Crust–Delicious Even Without Toppings!

This Paleo Pizza Crust is made with a main ingredient you might not have used before, but one that you’re definitely going to want to get to know.

It’s super versatile, and super yummy. So yummy that whenever I make this crust I need to make a LOT of extra for snacking–no toppings needed!

And just so you know, this pizza crust is naturally gluten and grain-free, plus dairy and egg-free as well.

Our family has been eating more and more grain-free, and so I have loved the grain-free taco shells and grain-free tortillas that Jennifer shared with us recently.

But today, I have another amazing grain-free recipe to share with you today –PIZZA!

Even though modern pizza originated in Italy, it’s considered to be a real American staple.

And boy do we love it in our home.

But now that we’ve all gone on special diets it’s hard to find a crust that will work for us.

My family went gluten-free a number of years ago–well, really first my oldest went gluten-free following a diagnosis on the autistic spectrum.  (Many recommend a diet free of gluten and casein for autistic children and my son had already been dairy-free from infancy due to a life-threatening dairy allergy).

Then I went pretty almost gluten-free in an attempt to manage adrenal fatigue, and so to make it more simple (plus I was getting concerned about the problems associated with gluten) I put the others in our family on a mostly gluten-free diet as well, but it wasn’t until recently that we went heavily gluten-free.  As in, the “no-more-cheating-with-samples-at-Costco-gluten-free-diet.”

I’ll fill you in on more about the whys later, but suffice it to say that I think that gluten isn’t a friend of many people these days.

And now, 2 of us have gone grain-free.  At least for awhile.

I have to tell you – the pizza thing has been huge.  Hard to give it up.

Especially for my husband. He LOVES pizza.

I remember years ago when I had gone off wheat and we found out that he had lactose intolerance, we would go to an outing where they were serving pizza and we’d split the pieces of pizza.

I would eat the toppings and he would eat the crust.

It was pretty ridiculous :).

The Search for a Paleo Pizza Crust

Fast forward to now as we are, like I said, going more and more grain-free.

I’ve been eyeing so many grain-free pizza crusts on the internet, but most of them are loaded with eggs and such.

This one, from Jennifer at Predominantly Paleo, is different.

You’ve met Jennifer before – she’s the genius behind the Secret-Ingredient Grain-Free Taco Shells and the Secret-Ingredient Grain-Free Tortillas that she’s so kindly shared here.

Today, she’s graciously given me permission to share her Grain-Free Pizza Crust today.  And boy does it look amazing.

Again, featuring her famous yuca.

Now I’ve been on a pretty low-carb diet due to candida issues but I am leaning more in the direction of adding more carbs and eating fewer grains, so this paleo pizza crust fits right in.

In fact, I ran to the store recently and bought some yuca – and now guess I just pulled out of my oven? –

That’s right.  This pizza crust.  Soooo excited!

It tastes ahmaaazing!  My youngest says it tastes cheesy and he’s right.

Here he is about to sink his teeth into the crust (which is basically GONE already–I didn’t even get to put toppings on it! )…

I was a goof and didn’t follow instructions (didn’t use the parchment paper…always trying to cut corners – sigh) and it stuck to the pan when I was trying to flip it, but it’s great!!

And here are both of my boys–thrilled at what deliciousness we can create in the kitchen even on uber special diets!

Thanks, Jennifer!

UPDATE:  Just 3 hours after this post went live, the whole crust was GONE (basically demolished by the youngest and myself) and Little Brother was running around trying to find my other lost yuca so I could make another batch!  It’s that good!

Let the Paleo Pizza Crust Making begin!

Recipe Notes

• Both sides should be crisped and browned.  Keep sauce and any other “wet” ingredients to a bare minimum (or consider dipping instead of making a typical pizza) as yuca dough can become soggy easily when overloaded with moisture. A crispy crust will help prevent this to a degree, but still keep this in mind.
• For dried herbs, oregano, basil, and even onion would be great choices.

Special Diet Options / Substitutions

• You can substitute another flour for the coconut flour, but you likely will need more of it and less liquid. Typically, you will need about 4 times the amount of another flour compared to coconut flour, and less liquid. However, there’s no liquid in this recipe aside from the oil, so I recommend adding a 2 tablespoons of the other flour to the recipe and gradually increase it until you get a workable dough.

• This is a crossover if you are on the Trim Healthy Mama plan.

Jennifer has just loads of great recipes that you will for sure want to check out.

I don’t know about YOU, but I am off to the store to get MORE YUCA!  Which, in case you were wondering, is in the ethnic section of the produce department.

What do you think? Have you tried a grain-free pizza crust before?

Photo Credits – Jennifer Robins