Tasty AIP Pizza Crust (2 Flours & Butternut Squash!)
AIP Pizza Night That Won’t Break the Rules
Pizza was never part of my life growing up in Romania, but once I moved to Canada, it quickly became one of those comforting “Friday night” meals. The problem? Traditional pizza crust is full of ingredients that are off-limits on the Autoimmune Protocol — gluten, yeast, eggs, and nightshades.
That’s why I created this Tasty AIP Pizza Crust. It’s made with only two flours, no cassava, and no complicated starch mixes. It’s also gut-friendly, anti-inflammatory, and easy to prep. I promise it tastes just as satisfying as the pizza you used to love, without the flare-ups.
Why You’ll Love This Recipe
This Tasty AIP Pizza Crust is everything you miss about pizza — crisp edges, a soft bite, and a base that holds all your toppings. It rolls out easily and doesn’t fall apart when you slice it.
You’ll love that it’s:
Made with simple, pantry-stable ingredients
Totally gluten-free, dairy-free, egg-free, and cassava-free
Flexible enough for any topping
Kid-friendly and freezer-friendly
It’s the kind of AIP recipe that even non-AIP eaters will enjoy.
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Health Benefits of This Tasty AIP Pizza Crust
Each ingredient in this crust supports your healing journey. The green banana flour is rich in resistant starch, which feeds beneficial gut bacteria and supports stable blood sugar. Tapioca flour adds chewiness and helps hold the crust together without eggs.
Using butternut squash adds a dose of vitamin A, potassium, and anti-inflammatory compounds. Olive oil contributes healthy fats and enhances the absorption of fat-soluble vitamins. Together, they create a crust that’s not just safe — it’s nourishing.
Ingredients and Nutrient Highlights
This Tasty AIP Pizza Crust is built from just a few healing ingredients that work beautifully together.
Green banana flour gives the structure and a subtle earthiness. It’s rich in fiber and gentle on digestion.
Tapioca flour offers elasticity and stretch, making it feel like a real pizza crust.
Mashed butternut squash keeps the dough moist and nutrient-dense, with anti-inflammatory carotenoids.
Olive oil supports cellular health and adds richness without overpowering flavor.
Baking soda + vinegar act as leavening agents, helping the dough puff slightly while staying AIP-compliant.
All ingredients are AIP elimination phase–friendly, low in oxalates, and safe for those with sensitive digestion.
Serving Suggestions
Top this crust with your favorite AIP-friendly pizza toppings like:
-
Cooked chicken or turkey
-
AIP no-tomato sauce (see recipe here)
-
Sautéed mushrooms, kale, olives, onion and thin-sliced zucchini
-
Coconut yogurt “cheese” dollops, or reintroduced A2 mozzarella if tolerated
Cut into slices and serve warm alongside a fresh-cooked veggie soup or an arugula-free sautéed green.
Storage Instructions
This Tasty AIP Pizza Crust stores well in both the fridge and freezer.
Refrigerator: Store pre-baked crust (without toppings) for up to 3 days. Reheat in the oven at 350°F until warmed through.
Freezer: Wrap cooled, pre-baked crust tightly in parchment, then foil. Freeze up to 1 month. Reheat straight from frozen at 375°F for 10–12 minutes.
Avoid storing topped pizza, as the moisture may soften the crust.
Optional Add-ins or Variations
Here are a few ways to switch things up:
Add 1 tsp dried rosemary or oregano to the dough for an Italian twist.
Swap butternut squash with white sweet potato or roasted parsnip for a different flavor profile.
For a mini pizza night, divide the dough into 4 and make personal crusts for different topping combos.
You can also shape this into flatbreads or calzones if you’re feeling creative.
Allergen Notes
This crust is free from:
Gluten
Grains
Eggs
Dairy
Nuts
Nightshades
Cassava
It’s suitable for those in the AIP elimination phase, low-oxalate eaters, and those avoiding FODMAPs if butternut squash is tolerated.
Always double-check ingredient labels if you’re using packaged flours or toppings.
Nutritional Information (Per Serving – 1/4 of Recipe)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~42 g |
| Protein | ~2.5 g |
| Fat | ~7 g |
| Fiber | ~4 g |
| Sugar | ~2 g |
Based on standard values; may vary by exact brands used.
If you’ve been craving pizza night on AIP, this Tasty AIP Pizza Crust will bring that joy back — without pain, bloating, or regret.
📌 Pin it, print it, and tag me if you make it — I’d love to see your creations!
You might also like:
Best AIP Mouth-Melting Brisket
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Tasty AIP Pizza Crust
Ingredients
Method
- Preheat the Oven to 400F (200C).
- Cut the butternut squash in 2 length wise and remove the seeds. Place each half on a baking tray covered with parchment paper. Roast until soft when piercing with a fork.
- Using a spoon remove the butternut flesh and mash well. Make sure it’s smooth and not watery. Let it cool a little.
- In a bowl, mix banana flour, tapioca, baking soda, and salt.
- Add mashed squash and olive oil. Mix until crumbly.
- Add vinegar, then gradually pour in warm water and mix until a soft, pliable dough forms.
- Divide dough into 2 balls for medium pizzas.
- Roll between parchment to ¼ inch thick.
- Bake for 15 minutes, flip gently, then bake another 10 minutes until edges firm up.
- Light brush of olive oil
- Light brush of olive oil
- Mozzarella (if reintroduced)
- Cooked chicken
- Mushrooms + onions
- Kale or arugula (tossed in oil)
- Olives and no-tomato sauce (optional)
- Return to oven for 5–7 minutes until hot and slightly crisp.
Tasty AIP Pizza Crust FAQ
❓ Can I make this Tasty AIP Pizza Crust ahead of time?
Yes! You can pre-bake the crusts and store them in the fridge for up to 3 days or freeze them for 1 month. Just reheat in the oven before adding toppings.
❓ What can I use instead of butternut squash?
Mashed white sweet potato, kabocha squash, or roasted parsnip work well as substitutes. They should be soft and mashed smoothly to help bind the dough.
❓ Can I use arrowroot instead of tapioca?
Yes, but the texture will be slightly less chewy and more soft. Tapioca creates more stretch and crispness, while arrowroot gives a tender finish.
❓ Is this AIP pizza crust low oxalate?
Yes — all ingredients used are considered low oxalate, especially when using green banana flour and butternut squash. This makes it a great option for those with oxalate sensitivity.
❓ Does this crust work without eggs or gelatin?
Absolutely. This Tasty AIP Pizza Crust is completely egg-free and gelatin-free. The olive oil, squash, and flours provide enough structure and flexibility.
❓ Can I make this crust without green banana flour?
This recipe is optimized for green banana flour. You can try tigernut flour as a partial substitute, but the texture and moisture ratio will change. Start with small batches if experimenting.
