AIP & Paleo Pesto Pizza

Health Highlights

Ingredients

2/3 cup	Arrowroot flour
1/4 cup	Cassava flour
2 tbsp	Tigernut flour
1 tsp	Cream of tartar
1/2 tsp	Baking soda
1/2 tsp	Sea Salt (fine)
2 tbsp	Extra virgin olive oil
1/2 cup	Water, filtered (warm)
1/2 cup	Basil pesto (dairy free pesto to keep paleo, aip)
1/2 cup	Arugula (fresh)
1/2 cup chopped	Olives (optional)
1/2 cup slices	Zucchini (optional)
1/2 cup slices	Summer squash (optional)
1/2 cup	Spinach (optional)
1/4 cup	Basil, fresh (optional)

Heat oven to 425°F. In a mixing bowl, whisk together the arrowroot flour, cassava flour, tigernut flour, cream of tartar, baking soda, and salt.
Stir in the olive oil. Slowly add warm water to the bowl, and using clean hands, mix until a ball forms.
Place the dough onto a lined sheet pan or pizza stone.
Roll out the dough to a 1⁄4-inch thickness.
Bake for 8 minutes or until brown.
Remove crust from the oven and top with the pesto and other desired toppings.
Turn the oven to broil and return the pizza to the oven. Broil for 2 to 3 minutes, keeping an eye on the toppings to make sure they don’t burn.
Remove the pizza from the oven and let it sit for a few minutes before slicing.

Calories 711

Calories from fat 439

Calories from saturated fat 73

Total Fat 49 g

Saturated Fat 8.1 g

Trans Fat 0.1 g

Polyunsaturated Fat 16.5 g

Monounsaturated Fat 20.8 g

Cholesterol 0

Sodium 2015 mg

Potassium 646 mg

Total Carbohydrate 67 g

Dietary Fiber 9.2 g

Sugars 5.9 g

Protein 5.4 g

Grain	2.1
Vegetables	1.9