Pizza Capricciosa (AIP, Paleo)

Pizza Capricciosa (AIP, Paleo)

Dearest Pizza,

It’s been a while since you and I hung out. Like a long while because although I liked you a lot, you really didn’t like me back. Turns out that on a molecular level, you’re no good for me. Your cheesy, glutinous, tomato-laden ways make this gal feel pretty rotten. So I moved on and tried not to think much about our fraught relationship over the last several years.Single Slice

You should know, Pizza, that I have gone on to live a full and happy life sans you. And, yet, I’m not gonna lie. I miss you. I think of you often, especially when I’m scrolling through my Instagram feed, and I see so many enchanting pictures of you. Goodness, you really are a specimen.

Alternative AOh, Pizza! I can hardly contain myself — I’ve found a way for us to be together again! My heart is now full and round like a perfect 10-inch thin crust.

Forever and Always,

Martine


Yes, friends, today’s recipe is a special one. If you’re like me and have avoided pizza for the persnickety digestive woes it induces, then you need not any longer because this recipe reunites happy tummies with our old flame, Pizza.

I had been working away at this recipe last fall, but the New Year sent me into a tail spin, culminating in a much-needed blogging break, so this recipe was put on the back burner; however, I kept dreaming about topping an AIP-friendly-thin-but-pliable crust with ingredients inspired by my all-time fave Capricciosa.Dough

You should know that my dad is fussy as hell about his pizza crust. He’s been making his own pizza dough for several decades. The first few iterations of this recipe evoked a decided, “No. This is too crunchy.” After several runs in the test kitchen, we had attained a crust he and I both loved. Yaaafreakinghooooo!

IMG_3549As you can see from the process shots I’ve included in this post, the dough is, well, dough-y. You can easily roll it out between two sheets of parchment. I’m calling this Pizza Capricciosa because the toppings are derived from some of my favourites at a local Neopolitan style pizzeria. You could also add sautéed mushrooms for an even more authentic Capricciosa. Caramelized onions are also a dreamy addition.Spreading Hummus

In place of the typical tomato sauce, I’ve spread this Roasted Parsnip & Artichoke Hummus as a base on which to place the prosciutto, kalamatas, and basil. And a drizzle of extra-virgin olive oil to finish is really quite divine!

Pizza Capricciosa (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 8 Slices
Ingredients
  • For the Crust:
  • ½ c. cassava flour
  • 2 tbsp. coconut flour
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • 2 tbsp. extra-virgin olive oil
  • ½ tsp. apple cider vinegar
  • ¼ c. warm water
  • ½ c. white sweet potato, mashed (The Hannah or Jersey varieties will do.)
  • For the Toppings:
  • ½ c. Roasted Parsnip & Artichoke Hummus (Follow link for the recipe in the last paragraph of the post abov.)
  • 4-5 slices prosciutto
  • ¼ c. pitted Kalamata olives, halved
  • ¼ c. fresh basil, chopped
Instructions
  1. Preheat the oven to 475 degrees. Line a pizza tray with parchment paper.
  2. In a medium bowl combine the cassava flour, coconut flour, baking soda and sea salt; make a well in the center.
  3. Add the extra-virgin olive oil, apple cider vinegar and warm water. Combine with an electric mixer.
  4. Add the ½ cup mashed sweet potato and continue to beat on medium speed until well combined -- about 20-30 seconds.
  5. Remove dough from the bowl and form into ball. Place on the center of the parchment-lined pizza tray. Cover with a second sheet of parchment paper and roll out to about 10 inches in diameter using a pastry rolling pin. Remove top sheet of parchment
  6. Place in the oven and bake for 10-12 minutes.
  7. Remove crust from the oven and allow to stand for 5 minutes. Reduce oven temperature to 375 degrees.
  8. After you've allowed the crust to rest for 5 minutes, spread ½ cup of the hummus over the crust. Top with the prosciutto slices and Kalamata olives.
  9. Return the pizza to the 375-degree oven for 5-6 minutes.
  10. Remove from the oven and sprinkle with fresh basil. You may also want to add a drizzle of extra-virgin olive oil for some extra swoony-swoons.
  11. Slice into 8 pieces. Serve and enjoy!
 

 

 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 6 comments for this article
  1. Alissa at 12:09 am

    Great. Scrolling Pinterest before the toddler gets out of bed (as you do) and now I want pizza… For breakfast! Definitely putting this on the list for Saturday lunch. Thank you!

  2. Pingback: Paleo AIP Recipe Roundtable #128 | Phoenix Helix
    • Martine Partridge Author at 6:57 pm

      Hi, Stacie. I’ve only used white sweet potato, as I find it is often drier once cooked than the orange variety. I can’t vouch for end result using orange sweet potato, but you could certainly try, making sure that it doesn’t contain too much excess liquid. 🙂

  3. Paula at 8:07 pm

    I’m working my way through your recipes 😀 and it’s another one for the keep pile. Your recipes are so good! My guy was so impressed. Thanks again Martine.

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