AIP Pizza

My AIP Pizza Adventure: A Deliciously Healthy Twist on a Classic

As a busy mom, finding time to cook healthy, delicious meals that the whole family enjoys can feel like an impossible task. My kids, like most kids, are obsessed with pizza. The problem? Traditional pizza is loaded with ingredients that aren't the best for my health. I've been following the Autoimmune Protocol (AIP) diet for a while now, and let me tell you, finding AIP-friendly versions of my favorite comfort foods has been a journey. This AIP pizza recipe is the result of countless experiments in the kitchen – a triumph, if I may say so myself! It's not just healthy; it's actually delicious. So delicious, in fact, that even my pizza-loving kids sneak a slice or two.

The beauty of this recipe lies in its simplicity and adaptability. The base is a delicate almond flour crust, which offers a satisfying crunch without the gluten. The sauce, a vibrant blend of roasted pumpkin and beets, provides a naturally sweet and earthy flavor that complements the savory toppings perfectly. I use a mix of broccoli and mushrooms – feel free to swap these out for your favorite AIP-approved veggies! And the secret ingredient? Nutritional yeast! This adds a surprisingly cheesy flavor that elevates the entire dish. This recipe is perfect for those nights when you crave a comforting, familiar meal but want to prioritize your health. The best part is, it's quick and relatively easy to make – even on a busy weeknight!

Beyond the Recipe: My AIP Journey

My journey with the AIP diet began out of necessity. After struggling with some persistent health issues, my doctor suggested I explore dietary changes that might alleviate my symptoms. The initial transition was challenging. Saying goodbye to my beloved dairy and gluten was tough, but the potential benefits made it worthwhile. One of the biggest obstacles was finding recipes that felt satisfying and didn't leave me craving the forbidden foods. That's where my culinary adventures began. I spent hours experimenting in the kitchen, adapting favorite recipes to fit the AIP guidelines. There were plenty of failures, of course. But each success felt like a small victory, a step closer to a healthier and happier me.

More Than Just a Diet: A Lifestyle Change

AIP is more than just a diet; it’s a lifestyle change. It’s about understanding what my body needs to thrive, and that includes nourishing it with whole, unprocessed foods. This pizza recipe is a testament to that philosophy. It's a testament to the fact that healthy eating doesn't have to mean sacrificing flavor or enjoyment. It's about finding creative ways to enjoy the foods we love, while taking care of our bodies.

This AIP pizza recipe isn't just for those following the AIP diet; it's for anyone who wants a delicious, healthy alternative to traditional pizza. It's a versatile recipe that can be customized to suit your preferences. Feel free to experiment with different toppings, like bell peppers, zucchini, or even some delicious AIP-compliant sausage. The possibilities are endless!

So, the next time you’re craving pizza, give this AIP-friendly version a try. I’m confident it will quickly become a family favorite, a healthy and delicious treat that nourishes both body and soul. It's proof that you can have your pizza and eat it too – without compromising your health.

Tips and Tricks for AIP Pizza Success:

• Pre-roasted vegetables: Roasting your vegetables before adding them to the pizza enhances their flavor and texture.
• Experiment with spices: Don't be afraid to experiment with different spices and herbs to create unique flavor combinations.
• Make it ahead: You can prepare the crust and sauce in advance, making weeknight pizza nights even easier.
• Gluten-free alternatives: If you're not following AIP, you can substitute the almond flour with another gluten-free flour blend.
• Customize it: Get creative with your toppings! The possibilities are endless.

Step-by-step

• Preheat oven to 350F. (I use a toaster oven and cook this while baking my family’s traditional pizza in the regular oven.)
• Heat oil or cooking spray in two small skillets over medium high.
• In one skillet, saute garlic 2-3 minutes, then add mushrooms and broccoli.
• Mix almond flour and egg, add a dash of salt, and spread carefully with fingers onto other skillet, forming a fairly thin 6” crust.
• Allow to cook on one side while continuing to cook mushrooms and broccoli, stirring occasionally, adding water to veggies if needed to keep them from browning too quickly.
• As crust and veggies cook, mash beets and pumpkin in a bowl, either with a whisk or potato masher, or using a blender if you want a very smooth sauce.
• By the time you get your sauce mixed, your crust should be ready to turn, using a large spatula.
• Cook crust until both sides are nice and golden.
• Keep an eye on those veggies and remove from heat if they’re done.
• Remove crust from skillet and spread with pumpkin-beet sauce.
• Top with broccoli, mushrooms, and garlic.
• If using other toppings, add them here.
• Add nutritional yeast if using, and sprinkle with salt. (The yeast and salt will add a savory, cheese-like flavor.)
• Place directly on the rack in the oven, and bake about 15 minutes.