AIP & Paleo Pesto Pizza

15 35 691
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 2
AIP & Paleo Pesto Pizza
Health Rating


2/3 cup Arrowroot flour
1/4 cup Cassava flour
2 tbsp Tigernut flour
1 tsp Cream of tartar, McCormick
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)


  1. 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.
  2. Stir in the olive oil. Slowly add warm water to the bowl, and using clean hands, mix until a ball forms.
  3. Place the dough onto a lined sheet pan or pizza stone.
  4. Roll out the dough to a 1⁄4-inch thickness.
  5. Bake for 8 minutes or until brown.
  6. Remove crust from the oven and top with the pesto and other desired toppings.
  7. 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.
  8. Remove the pizza from the oven and let it sit for a few minutes before slicing.

Nutrition Facts

Per Portion

Calories 691
Calories from fat 447
Calories from saturated fat 61
Total Fat 50 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 12.8 g
Cholesterol 0
Sodium 1245 mg
Potassium 607 mg
Total Carbohydrate 62 g
Dietary Fiber 8.3 g
Sugars 7.4 g
Protein 2.7 g

Dietary servings

Per Portion

Grain 2.1
Vegetables 1.9

Energy sources