This fabulous nightshade-free pizza from Make It Paleo 2 is super tasty, and perfect for a relaxed and indulgent evening at home. The crust is also nut-free, and can be made dairy-free by omitting any cheese topping... so it's flexible enough for people with certain dietary restrictions too. Everyone should be lucky enough to enjoy pizza, right? Find this recipe, and many others like it in our new cookbook, Make It Paleo 2, available in stores and online!

White pizza reminds me of beach weekends in southern New Jersey as a kid. There was a pizzeria in Cape May Courthouse called Alfredos (25 years later, it's still there!) Their white pizza was a once a year treat that my family enjoyed. I was excited to try to recreate this unique pizza using better ingredients like a Cappello's grain-free crust, and some dairy-free techniques for other key ingredients like the Ricotta and white sauce. Give this one a shot, and definitely grill it if you have one!

For the Yuca Dough Pizza Crust, we used Predominantly Paleo's Yuca Crust. Please refer to her site for the recipe (http://predominantlypaleo.com/paleo-pizza-crust-veganaip-friendly/)

This pizza is a delicious take on the California Pizza Kitchen BBQ Chicken Pizza. It's super simple to make with just a few ingredients, and is really delicious!

This luxurious and decadent pizza is an adaptation on a recipe by Lydia Shire of Boston's Scampo restaurant. We love the creamy and rich white sauce, which is the perfect topping for a Cappello's Naked (thin) Crust pizza.

This nut-free pesto is the perfect sauce for a nightshade-free pizza! Check out this recipe and many more in our second cookbook, Make it Paleo 2, available in stores and online (Link above).

Pesto is a fantastic summer sauce that can be used for just about anything. It can be used as a "pasta" sauce for zucchini noodles, a dressing for salad or even a great addition to paleo pizza! This pesto is dairy-free and uses the option of nutritional yeast for a cheesy flavor, if that's something you miss. It's delicious either way! This pesto also uses walnuts instead of pine nuts. Walnuts are often cheaper and easier to find as pine nuts are oven harvested unsustainably.

A deliciously aromatic, savory, fruity potluck dish, snack or side dish.

Looking for a healthy and filling breakfast? Make this Paleo Apple Pie Breakfast Pizza! Its gluten-free, grain-free and vegan-friendly!

Paleo Pumpkin Bread Breakfast Pizza is served in a single portion, so no sharing!

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!

Taking the classic zucchini bread and making it into an easy-to-make breakfast pizza!

This super crisp Italian inspired pizza is delicious and simple to make. The crust for this pizza is made with only plantain and sea salt so there is no measuring or mixing which means no mess! Don't let the number of steps scare you. I wanted to make sure you had all my tips to make the process as easy as it can be. Enjoy!

I love pizza so much! Reminds me of childhood and films and endless summer days. Well, this is an extravagant version of the traditional pizza and it does make a normal evening special.

One of my favorite weeknight AIP meals is Spaghetti. It is first of all delicious and fun, but also so quick and easy. It is especially easy if you plan ahead or make pizza the weekend before! I love using leftover Nomato Sauce for Spaghetti. Mixed with ground beef and sautéed onion it is perfect served over zoodles (zucchini noodles.)

Crispy, grain-free, paleo flatbread. The better news, it actually tastes like bread! Wha-wha-what? Oh yes, like straight up, I need this in my life, comfort food, bread. Need I tell you how simple it is to make? Your heart may actually skip a beat on this one. Use it to dip into soups, make a panini, a pizza or just eat it buttered with herbs. This is a game changer. It is so easy, I am worried you will be tempted to make it too often. Remember, this is still not intended to take the place of vegetables, but it could be used as a great additional to them! This recipe does use tapioca to create a better bread-like product but is pretty much pure starch with little or no other micronutrients and redeeming qualities. It would not be the best idea for someone who is seeking weight-loss or in need of extreme gut healing. This recipe is not intended for daily consumption but a great addition on an occasion or two or when that craving strikes. Although it is WAY better than your typical store-bought crust.

Lift heavy things and eat this Paleo Breakfast Pizza recipe with Lamb Chorizo sausage. It makes a great post-workout meal or just call it breakfast. :)

Pizza is a food first traced to Ancient Greece, when they took bread and covered it with oil and cheese (this is also the base for Pita bread). Italy is credited for adding tomatoes to pizza following their introduction from the New World in the 15th and 16th centuries. Interestingly, the combination of tomatoes and cheese wasn’t popular for hundreds of years, until the famous Pizza Margherita (tomatoes, cheese, and basil) incident – wherein the combination was served to Queen Margherita in 1889 to represent the Italian flag. Pizzerias existed in the United States at the turn of the century, but it was only popular with Italian immigrants. Soldiers returning from the European campaign of World War II raved about pizza, and it became the sensation it is now almost overnight.