Avocado Pesto Pizza

Avocado Pesto Pizza.jpg

Avocado Pesto Pizza! I’m always shooting for that perfect AIP Pizza Crust—not too chewy, not too crisp—and this isn’t a half bad crispy thin crust! Of course the sauce is always my favorite 💚.

So, my oven cooks rather unevenly, as you can see by the ombre effect my crust seems to have. Having said that, you may need to adjust your cooking temp/ time to what works best for your hopefully fully functioning oven.  And here's a tip -- thinner is definitely better when using Arrowroot. Otherwise, you run the risk of getting that chewy texture we're hoping to avoid!

PIZZA CRUST
•1/2 cup + 2 tbsp Cassava Flour
•3/4 cup arrowroot flour
•1 tbsp Nutritional Yeast
•1/2 tsp Sea Salt
•1 tsp garlic powder
•1 tsp onion powder
•1 tbsp grass-fed gelatin
•3 tbsp water
•3 tbsp melted  coconut oil, melted (optional +1 tbsp)
•4 tbsp coconut milk

  1. Preheat oven to 425.
  2. In a mixing bowl, combine the arrowroot flour, cassava flour, nutritional yeast, and seasonings.
  3. In a small pot, add the water and sprinkle the gelatin across the top. Allow it to set for about 5 minutes, then warm the mixture over medium heat. As it melts, whisk thoroughly to prevent clumping.
  4. Add the gelatin mixture, coconut oil and coconut milk to the dry ingredients.
  5. Mix thoroughly. If you find you need more moisture, add the optional tbsp of coconut oil. Dust your hands with some cassava flour, then knead together into a ball of dough. Re-dust hands as needed.
  6. Dust a piece of parchment paper with cassava flour and place the dough-ball in the center. Then, cover with a second piece of paper. Use a rolling pin to roll the dough out very thin. Remove the top layer of paper.
  7. Transfer the dough and bottom piece of parchment paper to a baking sheet and bake for approx 20 minutes (edges should begin to brown, and center should be slightly firm to touch).
  8. Top with avocado pesto (below) and your favorite toppings! I used green and black olives, red onion shredded chicken, dairy free cheese.
  9. Return the pizza to the oven for another 5-8 minutes.
  10. Top with any fresh greens you’d like, we used arugula.
  11. Eat right away!