AIP Pizzette
I first learned about galettes from Eat Your Beets. She made a beautiful blueberry lemon galette, the recipe for which I quickly remade, tweaking for our needs. It was delicious and beautiful... and I was officially hooked on galettes! Now, I've come up with my own recipe for a pizza galette, using AIP-friendly ingredients, including my white "caulifredo" sauce, to effectively remove nightshades from the pizza equation!
25 minutes
25 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 333 |
| Fat: | 26 g |
| Carbohydrates: | 20 g |
| Protein: | 6 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour, (crust)
- 1/3 cup 1/3 cup 1/3 cup Arrowroot Powder, (crust)
- 1/3 cup 1/3 cup 1/3 cup Tapioca Starch, (crust)
- 1 Tbsp 1 Tbsp 1 Tbsp Unflavored Gelatin, Beef, Great Lakes brand, (crust)
- 6 Tbsp 6 Tbsp 6 Tbsp Lard, (crust) at room temperature, soft but not melted
- 1/2 cup 1/2 cup 1/2 cup Water, (crust)
- 1 tsp 1 tsp 1 tsp Salt, (crust)
- .25 lb .25 lb .25 lb Pepperoni, Uncured, (filling)
- 2 Tbsp 2 Tbsp 2 Tbsp Basil, fresh, (filling) chopped
- 1 cup 1 cup 1 cup Caulifredo Sauce (click for recipe)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- [For the crust] Mix together dry ingredients (coconut, tapioca and arrowroot flours, gelatin, and salt).
- Blend in lard using a fork or pastry blender.
- Mix water in, stirring until a ball of dough forms.
- Wet your hands, then place the ball of dough on a parchment-lined pizza stone.
- Flatten the dough with your palms, then place another sheet of parchment over the top.
- Using a rolling pin, flatten the dough into a big circle.
- Roll out to about 1/4" thickness. You can use your hand to run a little more water around the edges if it threatens to crack.
- Remove top parchment and prepare the fillings.
- [For the filling] Spread sauce over crust, leaving 2-3 inches bare on edges.
- Top with meat, basil and any additional toppings of choice.
- Using the parchment paper underneath, carefully fold up the edges of the crust over the edge of the fillings, again spreading a little water over the crust if need be.
- Cook at 425 for 25 minutes.
Notes
Get creative and enjoy your pizzette however you'd like, based on your own dietary needs and preferences!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Pepperoni, even uncured, has paprika and spices in it; therefore, making it a nightshade.
Thanks for letting us know. I’ve added a note to Jaclyn’s recipe to omit for AIP.
-Bill