I love this pizza because not only is it gluten free, but its gooey AND crispy--just how I love pizza. It's all about that texture balance!

While I strive for AIP 80% of my diet. Two things I am pretty rigid about are: dairy and gluten. 

Dr. Mark Hyman, author of The Blood Sugar Solution: “This new modern wheat may look like wheat, but it is different in three important ways that all drive obesity, diabetes, heart disease, cancer, dementia and more. It contains a super starch, amylopectin A, that is super fattening, a form of super gluten that is super inflammatory, and [acts like] a super drug that is super addictive and makes you crave and eat more”.

I.e. wheat is not the same as what your great great grandmother used to serve at the dinner table. Today's version is extremely processed, inflammatory, and addictive. 

"Grains, a food group that we didn’t eat for 97% of our human existence, are now at the base of the USDA food pyramid with 6-11 servings a day recommended."

But this truth on gluten and why I don't think you should be eating it deserves a post in itself at a later time! Until then..... I welcome you a super yummy, easy, non-inflammatory, GLUTEN FREE pizza:


  • 1/2 cup blanched almond meal
  • 1/2 cup arrow root flour
  • 1 cup (full fat) coconut milk
  • Sprinkle of pysillum husk--not necessary but I feel it adds a little more chew to the crust!

Pizza base:

  • Tomato sauce base (or you can get fancy and do a dairy free pesto)


  • Trader Joe's Broccoli Rice
  • Prosciutto
  • Ground Turkey (Pre-cooked)
  • Fresh Green Onion


  • First, mix all the crust ingredients together until smooth.
  • Heat red sauce in separate pan and keep it on low until you are ready to prep your pizza.
  • Heat a 9.5 inch (nonstick) pan over medium heat and pour batter. 
  • Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (This takes more time than you think, I say way about 6-7 minutes but it could be longer based on your stove top). You want each side lightly browned and crisp!
  • Remove pizza crust and set to the side.
  • Heat a pan for your toppings. Use ghee or coconut oil and sauté until lightly browned.
  • Create your pizza by adding red sauce, veggies, & prosciutto to your YUMMY crust.

TIPS:  If you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking. Also, mix coconut milk well before using this will affect the outcome of your crust. 

Serving (2)

Estimated Crust Nutrition: 

Total Carbohydrate 36 g

Dietary Fiber 3 g

Sugars 3 g

Protein 8 g



Source: ;