This is one of the most exciting recipes I have written in a long time -- I thought I'd never in a million years get to enjoy any type of pizza while on the autoimmune protocol! For just about the entire time I've been on the AIP, I've been making The Domestic Man's AIP flatbread at least once a week. You know how much I love my tropical starches (and the flours made from them), so I love that it's made of yuca flour.
One night, I got lazy and instead of using the coconut milk it calls for, I used water. The result was delicious, but the texture reminded me more of pizza than flatbread. I made a mental note and filed it away, and enjoyed the bread that evening.
Recently, I was making BBQ chicken thighs using the amazing AIP Cherry BBQ sauce from The Autoimmune Paleo Cookbook. I also just happened to make a batch of the flatbread that night, too. As I was putting the food on our plates a lightbulb went off above my head -- it was right in front of me! Why not try modifying the crust recipe further to be more like pizza crust and make a BBQ chicken pizza that's 100% AIP?
So, I started experimenting.
And the results are AMAZING.
This crust is both crunchy and chewy, has a great flavor, and -- get this -- holds its shape and doesn't break or sag under all the toppings. You can pick this pizza up and eat it by the slice. I've yet to eat a paleo pizza before mine that was this sturdy. Of course, I still <3 Elizabeth's cauliflower crusted pizza from Cooking With Coconut Oil, but she even admits that it's a fork and knife kind of recipe (which is just fine because it is so DELICIOUS).
Because all my recipes seem to include it these days, yes, there is gelatin in the crust as an egg replacement. It adds a bit of flexibility to the crust and also improves the mouth feel and gives it a nice chewy-crispy texture. NOTE: when using gelatin to replace eggs, you MUST use the red can of Great Lakes. The green can of collagen hydrolysate will NOT work!
Again, big thanks to Russ for the inspiration to come up with this recipe. And please try his flatbread recipe if you haven't already. It's such a nice treat! I like to make it with a 1/2 tsp of garlic powder and a full tsp of rosemary mixed into the dough.
Before I get to the recipe, I want to share a bit more about The Autoimmune Paleo Cookbook. If you are following the AIP, buying this cookbook is hands down one of the best investments you can make in yourself. I'm completely blown away by how awesome it is. It's full of gorgeous photographs and delicious recipes that are fun, exciting, and will help prevent food boredom from setting in. I wish I had had this book when I first started the transition -- it would've made things a lot easier and less painful. It is incredibly comprehensive and teaches you how to make a huge range of appetizers, snacks, main dishes, soups, salads, sauces and dressings, and desserts. There's nothing better than being able to open up a cookbook and KNOW that you can eat any of the recipes inside :-)
If you don't own the AIP Cookbook, then I have another awesome BBQ sauce recipe for you to try by Jessica at AIP Lifestyle. Hers is made with strawberries and I love it, too! It's hard for me to pick a favorite between Mickey's or Jessica's recipe -- they are both fabulous and a very welcome addition to the AIP diet!
I hope you enjoy this recipe! :-)
BBQ Chicken Pizza (autoimmune paleo)
This recipe is for an AIP BBQ chicken pizza with gelatin in the crust for a deliciously crunchy yet chewy texture!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: one 12-inch pizza Ingredients For the crust Toppings Cooking Directions Recipe Notes
For the crust
Recommended Tools and Ingredients
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