Well, this one I definitely had some wins and some losses. The no-mato sauce was amazing and so were my toppings. The only thing wrong with the crust is that I put it on parchment paper so the bottom never got crunchy. The flavor was excellent though. I think the kids would like this one…especially if they can have cheese. For us AIP-ers in the elimination phase cheese isn’t an option, but I didn’t miss it with this recipe.
AIP No-Mato Sauce (No tomato sauce)
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours and 15 minutes
1 – 2lb bag of carrots
3 – golden beets
3 cloves of minced garlic
1/2 tsp sea salt
1 tbsp basil
3 cups of chicken stock (or stock of your choice)
1 1/2 squeezed fresh lemons or 3-4 tbsp lemon juice
Cut all ingredients up and throw them in a crockpot or slow cooker. Cook for at least 6 hours adding water or stock as needed (I added about 1.5 cups of water 3 hours in). Place in blender. Make sure not to add too much of the left over broth. Slowly add to desired consistency. ENJOY!
AIP Pizza Crust
Nicole’s AIP Pizza Dough (all rights reserved)
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Makes about 8 tortillas or 12-14 street taco sized tortillas
Prep Time: 5 minutes
Cook Time: 2-3 minutes
Total Time: 8-10 minutes
1 cup cassava flour
1/2 cup arrowroot
1/2 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp basil
1/4 tsp onion powder
Mix all dry ingredients well in a large bowl.
Meanwhile in 3/4 cup hot water dissolve 1/2 tsp sea salt (or to taste…I like it salty!). Add to water/salt to flour mixture once all of the salt is dissolved. Mix well it will still be dry don’t worry.
Melt 1/2 cup of desired fat (I use palm shortening) and add to mixture. Now if the dough still seems dry add hot water as needed!
Time to make the dough ball. I put the dough ball directly on the pizza pan and rolled it out. I mostly used my hands and a silicone spatula since the dough is delicate. Make it to your desired size, but don’t make it too thick. I will be uncooked. This will be more like a thin crust pizza. Make sure the dough is directly on the pizza pan (no parchment paper in between the dough and the pan). This made my dough not cook as well.
Bake at 400 degrees for 20 minutes. Keep your eye on it because it cooks fast.
***Might be a good idea to pre-bake the pizza dough for 10 minutes, then add toppings, then bake for another 15ish minutes. My dough came out a little gummy so pre-baking should eliminate that.
Trouble shooting tips:
- Too sticky = too much water or oil
- Too dry = not enough water or oil
- Too thick = more water or oil is needed
- Too thin = less water or oil next time