AIP pizza dough: yeast-risen, rolled thin, baked hot

Pizza night is one of the harder ones to give up, and this is the crust that makes it possible again. Cassava flour and tapioca starch, proofed with real yeast, roll out into a dough that holds sauce and toppings the way an actual crust should, not a cracker standing in for one.

The cassava tortilla dough in the slow-cooked chicken tacos uses the same formula, cassava flour plus fat plus water, but this one adds tapioca starch for stretch and yeast for real lift, which is what turns a flatbread into something closer to crust. Pure active dry yeast and honey are both fine during the elimination phase, so nothing here needs a swap.

Roll it thin for a crisp, cracker-style crust, or a little thicker if you want more chew in the center.

Ingredients

• 1 packet active dry yeast
• 1.5 cups warm water, divided
• 1 tbsp honey
• 2 cups cassava flour
• 1 cup tapioca starch
• 1.5 tsp sea salt
• 2/3 cup olive oil

Method

Stir the yeast and honey into half the warm water and let it sit 5 to 10 minutes, until foamy.

Whisk the cassava flour, tapioca starch, and salt together in a large bowl. Add the yeast mixture, the remaining warm water, and the olive oil, and mix until a smooth, cohesive dough forms.

Cover and let it rise in a warm spot for 30 to 45 minutes, until slightly puffed.

Divide into 2 or 3 rounds depending on the size you want. Roll each one out on parchment to your preferred thickness.

Bake on a preheated pizza stone or a hot sheet pan at 450 F for 8 to 10 minutes before adding sauce and toppings, then return it to the oven until the toppings are hot and the edges are deeply golden, another 8 to 10 minutes.

Yield: 2 to 3 crusts, depending on size.

How to use it

• Topped with nomato marinara and meltable dairy-free cheese
• Cut into strips and baked plain, then served with chimichurri for dipping
• Frozen par-baked and finished later for a fast weeknight pizza

Storage

Par-baked crusts freeze well between sheets of parchment for up to 2 months.

*Adapted from autoimmunewellness.com by Mickey Trescott and Angie Alt*