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Tasty AIP Pizza Crust on marble table, topped with kale, mushrooms, and olives, served with a fresh salad — healthy, gluten-free, gut-friendly, and perfect for autoimmune diets.
AIP Wellness Journey

Tasty AIP Pizza Crust

This Tasty AIP Pizza Crust is crispy on the edges, soft in the center, and made with just two flours — green banana and tapioca — plus mashed butternut squash for a nutrient boost. It’s gluten-free, dairy-free, egg-free, cassava-free, and perfect for the AIP elimination phase. Easy to roll and quick to bake, this crust holds all your favorite AIP toppings without falling apart. Great for pizza night with a gut-friendly twist!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 200 g green banana flour 1½ cups
  • 200 g tapioca flour 1¾ cups
  • 240 g mashed butternut squash 1 cup
  • 4 tbsp olive oil
  • ½ tsp baking soda
  • 2 tsp apple cider vinegar
  • ½ tsp sea salt
  • 150 –180 ml warm water start with less

Method
 

  1. Preheat the Oven to 400F (200C).
  2. 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.
  3. Using a spoon remove the butternut flesh and mash well. Make sure it’s smooth and not watery. Let it cool a little.
  4. In a bowl, mix banana flour, tapioca, baking soda, and salt.
  5. Add mashed squash and olive oil. Mix until crumbly.
  6. Add vinegar, then gradually pour in warm water and mix until a soft, pliable dough forms.
  7. Divide dough into 2 balls for medium pizzas.
  8. Roll between parchment to ¼ inch thick.
  9. Bake for 15 minutes, flip gently, then bake another 10 minutes until edges firm up.
Add Toppings in This Order:
  1. Light brush of olive oil
  2. Light brush of olive oil
  3. Mozzarella (if reintroduced)
  4. Cooked chicken
  5. Mushrooms + onions
  6. Kale or arugula (tossed in oil)
  7. Olives and no-tomato sauce (optional)
Final Bake
  1. Return to oven for 5–7 minutes until hot and slightly crisp.