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Paleo & AIP Sheet Pan Pizza is a fun and delicious dinner with an easy one-pan crust and lovely classic toppings — but without the dairy. This recipe is naturally gluten and grain-free.
Ingredients in Paleo & AIP Sheet Pan Pizza
Two components make pizza: the crust and the toppings.
The crust’s dry ingredients are:
- cassava flour
- tapioca flour
- coconut flour
- gelatin
- coconut sugar
- baking soda and sea salt
Wet ingredients are:
- water
- olive oil
- apple cider vinegar
What I love about this crust is that it lets the toppings shine. It’s just a basic, great cassava flour pizza crust.
The toppings I’ve chosen for this classic pizza are:
- No-Tomato Sauce for AIP; or for Paleo, you can use traditional tomato sauce.
- cooked up bulk pork sausage (or you can use another meat, even bulk turkey cooked with a few Italian herbs, if you prefer)
- Paleo & AIP Cheese: I provide a link (in the recipe below) to a few classic mozzarella-style cheeses you can choose from, all dairy-free.
- Pesto: For AIP, there’s a link (in the recipe below) for seed and dairy-free AIP pestos, or use your favorite Paleo pesto.
- Olives, sliced.
This classic simple pizza combination of sauce, meat, cheese, pesto and olives is hard to beat.
If you wish, you can certainly add other favorites, like: bacon, cooked spinach, sliced onions, sautéed mushrooms etc.
How to make Paleo & AIP Sheet Pan Pizza
To make Paleo & AIP Sheet Pan Pizza:
- Add dry ingredients of Crust recipe to medium size mixing bowl, and stir together. Add wet ingredients and combine well.
- Press into sheet pan, and bake for 10 minutes.
- Top with toppings (except pesto, which is best not baked), and return to oven for 15 minutes.
- Add pesto, slice and serve.
You may also garnish the pizza with fresh basil.
How to store and reheat leftover pizza
Store leftover pizza in the fridge for up to 4 days, in a sealed container.
To reheat, warm in a preheated 325 degree oven for 15 minutes.
Paleo & AIP Sheet Pan Pizza (one-pan, dairy-free)
Equipment
- sheet pan (or other pan)
- oven
Ingredients
Paleo & AIP Pizza Crust
- 1 cup cassava flour
- ½ cup + 3 Tablespoons water
- 5 Tablespoons tapioca flour
- ¼ cup olive oil
- 1 Tablespoon coconut flour
- 1 Tablespoon gelatin
- 1 Tablespoon coconut sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Toppings
- ½ pound pork sausage bulk, broken up and cooked in a pan
- ½ cup No-Tomato Sauce
- ½ cup olives sliced
- ½ cup AIP pesto various AIP Pesto recipe options
- optional AIP Cheese various AIP Cheese recipe options
Instructions
- Grease a small sheet pan, cast iron skillet or casserole dish. Set aside. Preheat oven to 350°F.
- In medium size bowl, combine Crust's dry ingredients: cassava flour, tapioca flour, coconut flour, coconut sugar, gelatin, baking soda and sea salt. Add wet ingredients: water, olive oil and apple cider vinegar. Use a hand mixer to combine ingredients (or use a food processor to mix).
- Press dough into prepared dish. Bake 10 minutes, then remove from oven briefly to put on toppings.
- Spread with No-Tomato Sauce. Add optional AIP Cheese (spread or dollop). Top both with cooked sausage, sliced olives and any other favorite pizza toppings (wait to add pesto). Bake an additional 15 minutes, until bubbly all over.
- Garnish with pesto, fresh chopped basil and/or course sea salt. Cut into 6 or 8 equal portions. And serve.
Nutrition
Dorothy says
Pizza is always a welcome meal. I can’t say I’ve tried making faux cheese before, but I may just give it a try. Would you know where to find a good nutritional yeast for the cheese? Your No Tomato sauce tastes great, and digests better than regular tomato sauce for me. Pesto seems like it would complement the other ingredients. I’ve often used pumpkin seeds for pesto. I hope to try this soon.
Taylor says
Being on AIP I MISS PIZZA! This crust was excellent and so easy (which rarely happens on the AIP diet it seems). I didn’t put any sugar because I didn’t have any and dried herbs and nutritional yeast. So good!!
Megan says
Yay, Taylor! Thanks for commenting, and I’m so happy you loved the pizza and found the recipe easy! 🙂
Syzy says
My spouse and I loved this recipe! I made the crust, put your nomato sauce on it then topped it with pineapple and bacon. I also added dollops of AIP mozzarella cheese. Delicious! My only complaint is that I find it does not matter what cassava flour I use, it never seems to firm up. The edges of the crust were crisp and the center was gooey. I even flipped the crust Galway through baking. Any ideas how I can remedy the gooey cassava issue? Thanks!
Megan says
Hi Syzy, so glad you loved the recipe. Re the gooey, one idea is to bake it longer first before putting on the toppings, and then a shorter baking time after the toppings go on. Another option would be to make smaller pizzas on the sheet pan. I hope one of these yields a more perfect result for you!
Heather says
I was thinking of making this as a freezer meal, any thoughts on how I might make that work? Bake crust, assemble, then freeze? One of the appeals of pizza is that it’s (usually) a cinch to acquire! So I’d love to have the illusion of that convenience back in my life ?
Megan says
Hi Heather, cute, yes, I get that! Sure, I do think it will work to freeze the baked crust, then be sure to defrost and then finish cooking, starting at Step 4, for 15 minutes (or more like 20 minutes, because it will be room temp instead of being hot as it would have been directly coming from Step 3). Or, you could possibly only partially defrost, and bake a bit longer.
Shannon Schuyler says
Is there a way to make this without gelatin?
Megan says
There may be a way to make it with agar-agar, but I haven’t tried alternatives; sorry.
Dan says
Good crust! This was very quick to make and used very simple ingredients. (The crust I had been making before used cauliflower and green plantains — which are often hard to find.) I also really like that this crust baked long enough that none of the toppings needed to be pre-cooked. Rather than using the no-tomato sauce, I used Farmer’s Market canned pureed butternut squash. I topped the pizza with a cup of microwaved frozen spinach, sliced olives, mushrooms, red onion, and Crown Prince anchovies. The crust baked up to a good firmness, and it tasted just like pizza crust. Next time, I think I’ll brush the sides with olive oil.
Thank you for sharing!
Megan says
Thank you, Dan, great feedback. So glad you enjoyed, and your personalization sounds great!