This AIP pizza dough makes the most delicious - and healthy - pizza crust. It's a simple recipe for an AIP pizza crust without yeast and eggs and comes with a fragrant vegan butternut squash sauce!
Autoimmune protocol Pizza Crust without Yeast and Eggs
This is a tasty and simple low histamine pizza crust recipe made AIP compliant, gluten-free, paleo, food allergy free, and involves no yeast or egg in the recipe.
It's an AIP pizza crust made with a flour blend of tapioca flour, cassava flour, and coconut flour that works great for AIP baking and baked goods.
If you have food allergies other than just gluten and dairy, I highly suggest Beth's Blends Grain-Free Flour Blend (affiliate link use code Delightful for 10% off) for convenience in baking. It's is my go-to premade grain-free blend that makes recipes like this pizza and our AIP Snickerdoodle Cookies easy to make.
Ingredients
Pizza Crust:
- Beth Blends Grain-Free Flour Blend
- water
- flax meal
- psyllium husk
- extra-virgin olive oil
- maple syrup
- apple cider vinegar
- baking powder (use this grain-free baking powder recipe for paleo diets)
- pink Himalayan salt
Roasted Butternut Squash Sauce:
- butternut squash (½-inch cubes, can be purchased precut)
- small yellow onion, skin removed and cut into large chunks
- 3 small garlic cloves, skin removed (or 2 large ones)
- sage leaves
- coconut oil or vegan butter
- extra-virgin olive oil
- Himalayan salt
- black pepper
How to make AIP Pizza Crust
Preheat the oven to 400 degrees F. Using a food processor, add the flour, water, flax meal, psyllium husk, olive oil, maple syrup, vinegar, baking powder, and salt. Blend until smooth. The texture will be sticky and soft.
Scoop out and transfer the dough to a floured piece of parchment paper that is about 15-inches square. You will need a bit more flour sprinkled on top to roll it out with a rolling pin.
Roll the pizza dough into a 15-inch circle.
Transfer the dough to the pizza pan: Using a pizza pan, place it upside down over the prepared dough. Place your hand under the parchment paper and carefully flip the dough and pan over.
Slowly pull up the parchment paper away from the dough.
Fold over the edges of the pizza dough to form a crust.
Bake for 10 minutes. Add the roasted butternut squash sauce or any favorite toppings to the prebaked crust and bake for 6 minutes more.
Butternut squash sauce
This AIP pizza sauce is made of roasted vegetables and infused with sage oil and elevates the pizza crust. It is a nightshade-free sauce for pizza and can be prepared in advance, or top this AIP pizza with any favorite marinara sauce, butternut squash sauce, and pizza toppings like caramelized onions, and dairy-free cheese. The sauce recipe is also posted here.
Heat the sage leaves, coconut oil, and olive in a small saucepan over heat for a couple of minutes until fragrant then turn the heat off and remove it from the heat to cool. Roast the vegetables then pulse them in a blender until smooth with the homemade sage oil.
Egg in pizza dough
Egg is an important ingredient in baked goods that helps bind ingredients together. But there are other alternatives that do work without eggs such as flax seed paste, flax meal, an egg replacer, tapioca, psyllium husk, and banana. But nobody wants their pizza tasting like a banana... lol!
In place of egg (and xanthan gum which is helpful in gluten-free baking) we use a combination of flax meal and psyllium husk mixed with plenty of water because those ingredients absorb liquid quickly. The result is a fluffy AIP pizza without yeast and egg and once baked, this crust holds its shape and is soft and moist.
Frequently Asked Questions
Yes, you can eat pizza without yeast, especially flatbread pizza or make it on a pita bread. In fact, I love making gluten-free flatbread pizza using the recipe from my baking cookbook. No yeast is needed but you do need a leavening agent such as baking soda or baking powder mixed with an acid to help it rise with no yeast.
Not using yeast in most pizza dough recipes will lend a flat dense pizza crust. You can also supplement the yeast with baking powder or baking soda mixed with an acid such as vinegar. Although pizza dough without yeast will not be as fluffy and have a soft bouncy texture with air pocket holes.
Thin crust pizza is typically made with yeast. The dough is rolled out into a very thin layer and baked on a preheated pizza stone or pan. Flatbread pizza does not always require yeast.
Pizza bases without yeast do not lend as airy of a crust, but they are still quite delicious! It is not always required which is good if you have candida (fungal infection caused by a type of yeast), or an allergy to yeast. This allergy-free pizza made without yeast has a soft fluffy base without the use of yeast and waiting for breads to rise!
If you make this AIP pizza without yeast from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
AIP Pizza Crust (Without Yeast and Eggs)
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Ingredients
- 2 ¼ cups Beth Blends Grain-Free Flour Blend
- 1 ¼ cup filtered water
- ¼ cup flax meal
- 2 tablespoons psyllium husk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons grain-free baking powder
- ½ teaspoon pink Himalayan salt
- Roasted Butternut Squash Sauce (recipe in notes)
Instructions
- Preheat the oven to 400 degrees F.
- Using a food processor, add the flour, water, flax meal, psyllium husk, olive oil, maple syrup, vinegar, baking powder, and salt. Blend until smooth. The texture will be sticky and soft.
- Scoop out and transfer the dough to a floured piece of parchment paper that is about 15-inches square. You will need a bit more flour sprinkled on top to roll it out with a rolling pin.
- Roll the dough into a 15-inch circle.
- Transfer the dough to the pizza pan: Using a pizza pan, place it upside down over the prepared dough. Place your hand under the parchment paper and carefully flip the dough and pan over.
- Slowly pull up the parchment paper away from the dough.
- Fold over the edges of the pizza dough to form a crust.
- Bake for 10 minutes. Add the roasted butternut squash sauce or any favorite toppings to the prebaked crust and bake for 6 minutes more.
Notes
- 10 ounces cubed butternut squash (½-inch cubes, can be purchased precut)
- ½ small yellow onion, skin removed and cut into large chunks
- 3 small garlic cloves, skin removed (or 2 large ones)
- 5 large sage leaves
- 1 tablespoon coconut oil or vegan butter
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon of Himalayan salt
- ¼teaspoon of black pepper
- In a small saucepan, add the coconut oil, olive oil, and sage leaves. Heat on low for about 3 minutes or until fragrant. Turn the heat off, remove and discard the leaves, and let it cool slightly.
- Preheat the oven to 400 degrees F. Spray a baking pan with cooking oil. Add the butternut squash, onion, and garlic and spread evenly on the pan so the vegetables do not overlap. Spray lightly with cooking oil. Bake for about 25 minutes until roasted and lightly golden.
- Add the roasted vegetables and sage oil to a blender or food processor and blend until smooth to make the sauce. Add the sauce to the prebaked pizza crust and bake for an additional 6 minutes. Garnish the pizza with a drizzle of olive oil, fresh sage, salt, and pepper.
Nutrition
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