I’m so proud of this pizza recipe! I made some ingredient testing last night and I found the perfect AIP pizza formula that reminded me a lot of the tasty pizza I used to eat before the AIP diet (and that I used to love!).
Just note that I've been using eggs since I've been reintroducing both yolk and whites. So if you're still in the AIP Elimination Phase you can leave the eggs out of the recipe and it will still be tasty!
Here are the ingredients I used:
200 grams plantain flour – I used this flour from NuNaturals:
3 Tbsp olive oil
150 ml water
Pinch of salt
2 eggs (omit if in the Elimination Phase)
2 large mushrooms
8 slices prosciutto
nutritional yeast flakes
And here’s how I made the pizza:
I preheated the oven at 400 F or 180 C.
And I started to work on the crust like this: I mixed the plantain flour and the salt in a bowl and added in the olive oil to the mixture. I then added in the water bit by bit, while continuing to mix. What formed was a dough that was easy to mold.
I placed the dough in a round baking pan pan lined with a baking sheet and – using another baking sheet that I put on top – I pressed the dough until I made it thin and even enough. Like this thin:
I then removed the top baking sheet and set all the ingredients on the crust: I cracked the eggs and mixed together the yolk and the egg white in a separate bowl, and then poured the egg all over the pizza surface. Then added the prosciutto, sliced mushrooms and salt.
I put the pan in the oven and let it bake for about 18 minutes. After 18 minutes, I took it out and added the sliced olives, the arugula leaves and sprinkled the nutritional yeast flakes on top. I then put it back in the oven and let it bake for another 2-3 minutes. So in total I baked it for about 20-21 minutes (I checked the crust a couple of times
I can’t describe the feeling of satisfaction I had when I took the pan out of the oven and saw the wonderful compliant Pizza I made! I’m a pretty modest person but cooking AIP always gives me such a rewarding feeling!
I’ve missed pizza so much and I’m so glad I found this Autoimmune Paleo diet recipe for one of my favorite foods!
A big shoutout to my mother, Gloria, who gets all the credit for this super-delicious AIP recipe. My mother is a great Romanian cook with an incredible sense of taste, so I am naming this recipe “Hearts & Gizzards a la Gloria”! ❤
Offal is highly recommended in the AIP diet, as it accelerates the gut healing process, so besides the healthy fats, gelatin, collagen and fermented foods, offal should be consumed at least weekly. You can also replace heavy types of meat with offal if you don’t tolerate red meat for example.
List of ingredients (measured in grams and ml):
500 g frozen spinach
500 g chicken hearts and gizzards
250 ml bone broth
2 Tbsp coconut oil
4 white onions
1/2 tsp ground turmeric
1/2 tsp ground ginger
1 Tbsp apple cider vinegar
1 cup fresh parsley (chopped)
1 cup dill (chopped)
salt (as per taste)
And here’s how to make the sensational dish:
Heat the coconut oil in a larger pan o medium heat, then add in the chicken hearts and gizzards. Put a cover over the pot and add half of the bone broth in bit by bit. You need to let them cook with the cover until the hearts and gizzards tender well (you can test them with a fork, if they’re not cooked enough leave them a bit longer).
When the offal is tender, add in the minced onion, stir well and let it cook for a couple of more minutes.
You then add in the spinach and the other half of the bone broth, the chopped parsley, chopped dill, turmeric, ginger, vinegar and salt, stir and let everything cook for 2-3 more minutes.
And Voila! The Hearts & Gizzards a la Gloria are now set using this amazing Autoimmune Paleo recipe!
Note: This article contains a bit of AIP humor because I intended to make it less boring and more motivating. Through this article, my goal is to make you worry less over AIP and motivate you into enjoying this diet - stress relief and a positive state of mind are 50% of the keys to healing. Enjoy!
When I first started the AIP diet I was feeling like an outcast toad among the people surrounding me. Everyone was like: “Are you kidding me? How’s this diet better than Dukan/Keto/Whatever Diet?” So since it takes a lot of time and effort to explain the benefits of AIP to someone who isn’t suffering from an autoimmune disease, I rested my case and decided not to discuss this with anyone who isn’t suffering from autoimmunity. That was my tiny moment of revolution until I got the hang of the diet myself (actually felt pretty good being an outcast at that time when my antibodies were up in the sky) 🙂 And then I told myself:
I’ve tried this diet on my own, with no help from any functional doctor but just by researching, self-teaching and experimenting on my own body, so I now want to put all my effort down under the form of advice for everyone who is starting the AIP diet and who finds it difficult to begin. And I’m doing this because it’s actually not that difficult! I’ve been receiving all kinds of feedback on AIP lately, mostly from our AIP support group on Facebook. It seems that the greatest struggle of all is getting started with the AIP diet.
So in this article I’m putting together an easy AIP starter pack for everyone who wants to start the AIP diet and is not sure where to begin! I’m putting all the steps in the chart in brief and I’m detailing every step below the chart. Here we go!
Step 1 – Chase For AIP Ingredients
Est. duration – 1->3 days
Step 2 – Browse and Save as many recipes as you can
Est. duration – 1->7 days
Step 3 – Prep Meals in Advance
Est. duration – 1->2 days
Step 4 – Taking food to Work? Buy Casseroles
Est. duration – 30 minutes
Step 5 – Not sure about Something?
Step 1 – Chase for ingredients – Est. duration 1-3 days
Buy/order/pre-order all the compliant ingredients of the AIP diet. You can find the full list of AIP allowed foods HERE! You NEED to have as much compliant food as possible at hand, so you can just jump to the fridge/cupboard whenever you’re hungry and fix yourself an AIP soup/steak/snack/hash/dessert. Trust me, the feeling of knowing you have everything at hand is very comforting and it gives you a small but very important feeling of accomplishment.
To be completely honest, I’ve been running like crazy after some ingredients, flours mostly, because I’ve been so desperate to learn how to make myself compliant bread that I literally lost count of other cravings. While other people may have finer and more expensive cravings (foie-gras, caviar, etc) I used to be a sucker for bread ever since I was a baby. And bread has been one of my best friends (used to eat it in good times, in bad times, used to eat it in grief, used to eat bread as I laughed (can you imagine??) and even used to eat it as I cried, it comforted me more than anything). Bread literally was my best food friend before the AIP.
But the AIP diet was so kind to me that it let me find great solutions of bread replacementsthat I actually cook and eat every day! So if there was hope for me, there sure is hope for you!
Step 2 – Browse and save as many AIP recipes as you can – Est. duration 1-7 days
Once you start AIP, you’ll feel the need to keep your biorhythm and continue to respect your meal and snack hours. Or else, your body will get pretty mad at you and start kicking other parts than autoimmunity. So you’ll need as many recipes as you can possibly get, to satisfy all your cravings. And believe me when I say, there is nothing you eat outside of AIP that you can’t replace with an AIP compliant ingredient or food. I mean, look at me:
I’ve replaced coffee with “AIP coffee” (and I was a real coffee lover)
Then you can start cooking! With cooking you have two options:
You either cook and eat fresh – for example you can cook a soup, store it in the fridge and eat it in maximum 4 days. The same goes for a tray of roasted veggies (these can only be stored for up to 2 days).
Or you can cook any prep and freeze it so you can eat it whenever you want (you can do this with soups, stews, drinks and even hashes). This option is recommended for the people who don’t have time to cook every day and just want a faster and more comfortable option of staying compliant.
Step 4 – Taking food to work? – Buy casseroles! – Est. duration – 30 minutes
Taking your AIP food to work is the wisest choice you’ll make! That’s because it’s very unlikely you’ll find a catering company that delivers AIP lunch. Even if you’re on the pure Paleo diet, it’s still incredibly difficult to find a caterer who will use only compliant ingredients.
I work remotely in another town where I manage a shopping center so my work is half office work – half operational onsite. So what I do is I take all my food to work with me, packed in casseroles. I like cooking every evening for the following day (because thank God I have the time!), but even if I didn’t, I’d still do this casserole thing since it’s incredibly comfortable! I bought all these different sized and shaped casseroles and I pack all foods in them in the mornings and carry them all around! You may find some of the people at work consider you’re a bit eccentric (or maybe a variation of the old lady with the cats), but you really shouldn’t care about all that as long as this diet is helping you heal your symptoms!
So put those casseroles to work!
Step 5 – Not sure about something? ASK OUT!
At first, the AIP diet may be full of question marks and even tricks. Why isn’t olive oil good for frying? Why isn’t regular palm oil fully compliant while palm shortening is? What does “consume honey in moderation” actually mean? What is this moderation stuff? Are you kidding me???
If you have any questions whatsoever, just ASK OUT! Join support groups, ask your questions in social media, send emails to people who’ve been on the diet. Don’t hold any question in, as you usually get only one chance to do things right (and by this I mean the 30 days reset phase).
If you think any of your questions may sound stupid, here are some of the questions I’ve asked myself at first – with a bit of a humorous approach that I can afford now, after almost 3 fully compliant months:
How am I supposed to start? Is starting naked compliant?
What am I supposed to eat? 🙂
How am I supposed to replace eggs for breakfast or Greek salad for dinner? What am I some sort stupid girl you can trick with greenies?
What shall I do with the non-compliant ingredients still left in my fridge? Feed them to the sharks?
…all these and just about any question out there – need to have an answer that doesn’t sound like rocket science! And the AIP is not rocket science, trust me! It just needs a bit of motivation and organization.
Join our Facebook AIP support group for asking any questions you feel like, sharing your experience and just make yourself at home! And remember, you’re not alone in your autoimmune journey!
When I was a kid, my mom used to mock me every time I would try to cook something (or to do anything in the kitchen for that matter). That’s because she always said she wanted me to be much more than a housewife and she did her best in offering me the wings to aim high. So she would always make fun of me having two left hands when it came to cooking 🙂 But now look at how life turned all my priorities upside down, and forced me into cooking and experimenting in the kitchen, as a part of my AIP diet! Don’t tell anyone but I’m really proud of my new lifestyle and of my cooking skills today 😀
Today’s story is about a new AIP bread recipe:
So I made AIP bread rolls, this time using cassava flour and tapioca starch. They are a bit different than the previous AIP bread recipes I made, as cassava flour tends to give baking a bit of crunchiness compared to other types of flour. Anyway, I like a bit of crunchy, as it reminds me of toast that I sometimes miss 🙂
Here are the ingredients I used for the bread rolls:
130 g cassava flour
4 Tbsp tapioca starch – I used my favorite from Bob’s Red Mill:
2/3 tsp baking soda
1 tsp ground Himalaya salt
1 tsp garlic powder
2 and 1/2 Tbsp gelatin for making a gelatin egg
100 ml water
1 Tbsp apple cider vinegar
4 Tbsp olive oil, for brushing the rolls
1 Tbsp thyme, for sprinkling over the baked rolls
And here’s how I made my AIP bread rolls:
I first preheated my oven at 200 C or 400 F.
I mixed all the dry ingredients in a bowl until well combined (cassava flour and tapioca starch, garlic powder, salt and baking soda).
I then started working on my gelatin egg: I put the water in a small saucepan and sprinkled all the gelatin over evenly, making sure it does not create any clumps! I let it sit for 5 minutes and then put the pan on medium heat for one more minute. I then started to stir slowly until I made sure it is all dissolved.
Once dissolved, I put the gelatin egg and the apple cider vinegar in the bowl with the dry ingredients and mixed them all together using a wooden spoon until dough was formed.
I let the dough rest for 3 minutes and prepared for creating my rolls by dusting some tapioca flour on my hands to make sure the dough doesn’t stick.
I then divided the dough into five separate pieces, trying to make them all as equal sized as possible. Don’t worry if the dough may crumble, just try to smooth their edges as even as possible using your fingers, for being able to put them in the pan as whole rolls. I flattened the rolls a bit (like in the photo) and placed them on the baking tray lined with a parchment paper, making sure there’s enough space left between them.
Before putting them in the oven, I brushed them with olive oil until completely covered and baked them for 10 minutes. I then took them out and brushed them again with olive oil to make sure they turn to a golden color. I put them back in the oven and baked them again for another 10 minutes. Then I took them out and brushed them again with olive oil for the third time, sprinkled thyme over them and let them bake for another 2 minutes or until their crust turned to golden.
They turned out DELICIOUS! Their consistency is a bit different from the previous AIP breads I baked, as the cassava flour tends to make them a bit crunchy. So they reminded me more of toast than of regular bread 🙂
Anyway, I liked them so much that I used them for making tapas with prosciutto, which is one of my favorite AIP appetizers.
Plantains some of the few AIP compliant foods that can be turned into real snacks! Yeah, you saw it well, I wrote snacks!Plantain chips are made per a traditional African recipe (and South American), that combines the crunchy texture with a mildly salted flavor. Yum!
The difficult part for me in making plantain chips is that I didn’t actually find any plantains :))) – because no supermarket sells them in Romania. So I had to deal with what I had, and that is “barely green” bananas 🙂
But the result turned out great whatsoever!
Here’s how I made my “plantain” chips:
I used 5 green bananas and 8 Tbsp duck fat for frying
Peeled the green bananas and cut them into very thin slices (they need to be thin so that they cook well and don’t remain soft in the middle)
I placed all the plantain sliced in a bowl with enough water to cover them, in which I also added in 1 tsp Himalayan salt. I let them rest for 30 minutes in water
Heated 6 Tbsp duck fat in a larger pan on high heat and once the fat was very hot I turned the heat to medium-low. You need to make sure there’s enough fat in the pan to cover the plantains, as they will need to be deep fried
I placed the first batch of plantain chips from the water bowl on a paper towel to have the water removed a bit before frying (water in hot grease is pretty dangerous to be next to). I then placed them in the heated duck fat (after I turned the heat to medium-low, otherwise the fat would have sprinkled everywhere). Make sure there’s enough space between the chips, or else they’ll stick to each other, which we don’t want
I deep fried them for about 3 minutes on each side and them placed them from the pan to a paper towel to have the grease removed. You can get them out when they look crispy enough and their color becomes golden. Once taken out, sprinkle more salt over them while they’re still hot
I repeated the same steps with the next batches of plantains, adding in more duck fat as needed
You can also use any other vegetable oil for deep frying them, however I preferred duck fat in order to have them 100% AIP compliant (as olive oil is not normally used for deep frying). But if I think about it, you can also try frying them in coconut oil as well (which is also appropriate for deep frying).
The plantain chips are an AIP friendly snack that you can store for up to 2 days and enjoy a healthy crunchy snack anytime you need one. Aaaaand if you do find plantains instead of green bananas ( 🙂 ) it’s going to be even better!
P.S. The avocado oil in this post’s image was just used for the green salad that I combined the plantains with!