Paleo pizza dough, vegan and AIP-compliant

AIP | paleo | grain-free | gluten-free | vegan

Ingredients for the paleo pizza dough

Makes one pizza base

• 150 ml lukewarm water (45°C)
• 9 g dried yeast**
• 2 tsp (12 g) maple syrup (grade A) or honey
• 105 g Ruut cassava flour
• 3 tbsp (23 g) arrowroot flour
• 1 tbsp (9 g) ground psyllium husk**
• 1/8 tsp salt
• 30 ml olive oil

Kneading and rolling out the paleo pizza dough

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. In a large bowl, stir together the lukewarm water, the yeast and the syrup until the syrup and yeast have dissolved. Leave uncovered for approx. 5 minutes until foam has formed on the surface.
2. In a large bowl, mix the Ruut cassava flour, arrowroot, **psyllium husk and salt. Add the yeast mixture and the oil. Stir everything together well with a fork or a wooden spoon. The dough should be soft.
3. Preheat the oven (with a pizza stone) to 220°C. Shape the dough into a ball with your hands. Then place the ball of dough on a large sheet of baking paper and roll it out into a thin circle about 30 cm in diameter. Then shape the edges into a rim.
4. Cover the dough with a clean cloth and leave it in a warm place for at least 20 minutes or until the dough has risen slightly.
5. Spread your favourite sauce over the pizza dough and add toppings as you like. Place the pizza with the baking paper on the preheated stone in the oven. Bake for 14 minutes. Let the pizza rest for a moment before serving.

Tip: For the best result, use an oven thermometer to make sure the temperature is at 220 degrees before baking.

AIP pizza dough variation

• If you follow a strict AIP diet and don't use psyllium husk, replace it in the recipe with an extra 40 g of Ruut cassava flour (i.e. 145 g in total). The dough will be very soft and a little sticky. This way the pizza dough stays compliant with a strict AIP diet.
• Also, for AIP the dried yeast should be free of emulsifiers.