Pizza Capricciosa (AIP, Paleo)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 Slices
  • 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
  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!
Recipe by Eat Heal Thrive at