This AIP pizza crust makes the most delicious, 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!
Love pizza night? Also try my arugula prosciutto pizza and cauliflower crust BBQ chicken pizza.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 16 minutes at 400 degrees F
- ⏳ Total Time: 26 minutes
- 🍽️ Serving: 8 slices
- ⚡ Calories: 195kcal per slice, per the recipe card
- 🥣 Ingredients: grain-free flour blend, water, flax meal, psyllium husk, olive oil, maple syrup, apple cider vinegar, grain-free baking powder and salt
- 🌶️ Flavor Profile: Soft and moist crust with a sage butternut squash sauce
- ✋ Difficulty: Easy, no rising time
Quick Answer
Preheat the oven to 400 degrees F. In a food processor blend 2 ¼ cups grain-free flour blend, 1 ¼ cups water, ¼ cup flax meal, 2 tablespoons psyllium husk, 2 tablespoons each olive oil and maple syrup, 1 tablespoon apple cider vinegar, 2 teaspoons grain-free baking powder and ½ teaspoon salt until smooth. Roll the sticky dough into a 15-inch circle on floured parchment, flip it onto a pizza pan, fold the edges and bake 10 minutes. Add sauce and bake 6 minutes more.
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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.
Why This Crust Works Without Egg or Yeast
Click to see why it works
- Flax meal and psyllium husk replace the egg. Mixed with plenty of water, they absorb liquid quickly and bind the dough.
- Baking powder plus vinegar give lift with no yeast and no rising time.
- Sticky and soft is right. Extra flour on top makes it easy to roll.
- Par-bake for 10 minutes so the crust holds its shape under the sauce.
- Soft and moist once baked, and it holds its shape.
Why You'll Love This AIP Pizza
- AIP compliant, gluten-free and paleo.
- No yeast and no eggs, with no waiting for the dough to rise.
- Ready in 26 minutes.
- Nightshade-free sauce made from roasted butternut squash, onion, garlic and sage.
- Works with any toppings, from caramelized onions to dairy-free cheese.
Ingredients
If you have food allergies other than just gluten and dairy, I highly suggest Beth's Blends Grain-Free Flour Blend (use code Delightful for 10% off) for convenience in baking. It is my go-to premade grain-free blend that makes recipes like this pizza and our AIP Snickerdoodle Cookies easy to make.
- Pizza crust: Beth's 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) and pink Himalayan salt.
- Roasted Butternut Squash Sauce: butternut squash (½-inch cubes, can be purchased precut), small yellow onion, garlic cloves, sage leaves, coconut oil or vegan butter, extra-virgin olive oil, Himalayan salt and black pepper.
See recipe card for quantities.
Why No Yeast and No Egg
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.
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.
How to Make AIP Pizza Crust
1Blend. 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.
2Transfer. 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.
3Roll. Roll the pizza dough into a 15-inch circle.
4Flip onto the pan. Place a pizza pan upside down over the prepared dough. Place your hand under the parchment paper and carefully flip the dough and pan over.
5Peel. Slowly pull up the parchment paper away from the dough.
6Form the crust. Fold over the edges of the pizza dough to form a crust.
7Bake and top. Bake for 10 minutes. Add the roasted butternut squash sauce or any favorite toppings to the prebaked crust and bake for 6 minutes more.
As always, be sure to check out the full recipe details in the recipe card below.
Butternut Squash Sauce and Tips
- Make the sage oil. Heat the sage leaves, coconut oil, and olive oil in a small saucepan over low heat for a couple of minutes until fragrant, then turn the heat off and remove the leaves.
- Roast and blend. Roast the squash, onion and garlic at 400 degrees F for about 25 minutes, then pulse them in a blender until smooth with the homemade sage oil.
- Make it ahead. The nightshade-free sauce can be prepared in advance.
- Other sauces. Top this AIP pizza with any favorite marinara sauce, butternut squash sauce, and toppings like dairy-free cheese.
- Sticky dough is normal. Sprinkle a bit more flour on top to roll it out.
More Gluten-Free Pizza Recipes
Try Cauliflower Crust BBQ Chicken Pizza (Dairy-Free + Egg-Free), Restaurant-Style Gluten Free Pizza Crust, Avocado Crust Pesto Pizza (Vegan and Grain-Free) or Zucchini Pizza. For a sweet treat, make my Easy AIP Snickerdoodle Cookies.
Want a flatbread instead? I love making gluten-free flatbread pizza using the recipe from my baking cookbook.
AIP Pizza FAQs
Yes, especially flatbread pizza or pizza on a pita. You do need a leavening agent such as baking soda or baking powder mixed with an acid to help it rise.
Most recipes turn out flat and dense. Baking powder or baking soda with an acid like vinegar helps, though it will not have the bouncy air pockets of a yeast crust.
Thin crust pizza is typically made with yeast. Flatbread pizza does not always require yeast.
Flax meal and psyllium husk mixed with plenty of water. They absorb liquid quickly and bind the dough.
A grain-free blend of tapioca flour, cassava flour and coconut flour. I use Beth's Blends Grain-Free Flour Blend.
A roasted butternut squash and sage sauce keeps it nightshade-free, or use your favorite pizza sauce.
More Pizza Night Recipes
Try Gluten-Free Pizza Crust, Butternut Squash Pasta Sauce or Avocado Pesto Pizza next. 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 for a feature and more recipe inspiration! And don't forget to 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.
Kathleen says
Beth Blends Flour is no longer available. Is there a way to create our own substitute blend?
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
I was so bummed when their flour discountinued because it was perfect! I have not tested this, but Cassava Flour is great. You can try 1 3/4 cups of Cassava Flour and 1/2 cup of tapioca flour in place of Beth Blends in the recipe.