Pizza can fit into a healing lifestyle, and this recipe is just what you need to bring a little fun and nostaliga into your kitchen!

Are you onn an elimination diet? Are you trying to heal yourself through real food? Guess what?

 You can still eat pizza. 

YES. 

You can still eat pizza. 

Need me to pinch you? 

I spent so much precious time trying to find a pizza recipe that: 

1. the crust actually held together and didnt taste like cardboard 

2. Didn't use eggs, gluten, grains, seeds, and nuts

3. I didn't miss the nightshades in my sauce 

and 

4. I didn't miss the cheese. 

It's seriously like trying to find a unicorn. 

Well. I found it! After many AIP pizza trys I stumbled across a little real food recipe blogger, Alaena Haber of Grazed & Enthused. And let me tell you her Pesto Chicken Pizza from "The Healing Kitchen" has become my go to recipe for crust. Check her recipe out here. I remember the exact day I found her recipe and tried it. I ate almost the entire thing and then re-made it for my husband later that day. It was exactly what I needed in that moment. So dang good! Her recipes are creative, fun, and always delicious. I have seriously never been disappointed from any recipes I have used from her. I adapted her recipe for the crust to fit my needs and it is completely compliant if you are in the elimination phase of CEP or you are following an AIP/Paleo diet and maybe do not tolerate arrowroot starch or cream of tartar.

So enjoy your real food pizza and thank you Alaena for  being such a positive healing inspiration in the community AND for creating the perfect crust!

AIP/CEP Pesto Pork Pizza (AIP, CEP, Paleo)

Prep Time  -  Cook Time  -  Total Time

  20 min           20 min          40 min        

Makes 4-6 servings 

Ingredients: 

Crust: Adapted from Grazed & Enthused's Pesto Chicken Pizza from "The Healing Kitchen"

2/3 Cup sweet potato starch

1/4 Cup + 2 tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt 

1 tsp. lemon juice

1/2 Cup warm water 

2 tbsp. extra virign olive oil 

Pesto:

Recipe for my Kale Pesto is here (add a 1/4 piece of an avocado to thicken it up).

Toppings:

1/2-3/4 cup cooked ground pork 

1/4 cup thinly sliced roasted brussel sprouts 

6-7 peeled slices of zuchinni ( I used a carrot peeler, but you could use a mandolin slicer)

1/4 cup black olives

Directions:

For the brussel sprouts:

1. preheat oven to 415 degrees F. 

2. Thinly slice your brussel sprouts and toss in olive oil and salt. 

3. Place your sprouts on a lined baking sheet and bake in the oven 15 minutes then turn to a broil and broil for 3 minutes. 

4. Set aside and let cool. 

For the ground pork:

1. Season with salt. 

2. Brown the pork in a pan until crispy and cooked through. 

**I like to prepare the pork and brussel sprouts the day before I plan on making the pizza so I can save time in the kitchen the day of. And you can use leftovers of brussels and pork to make a breakfast hash! 

For the Pizza:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper 

2. Mix the dry ingredients together in a medium sized bowl and slowly add the olive oil and stir together. 

3. Slowly pour in the warm water and lemon juice and form together into a ball. The dough may be slightly crumbly but will stick together once you roll it out. 

4. Place your dough on the pan with parchment paper and add another piece of parchment paper on top.(I got this tip from "The Healing Kitchen". Roll your dough out into your desired shape. I rolled mine out using a tall smoothe glass, but you can use a rolling pin or your hands. The dough should be about a 1/4 in. thick. 

5. Bake the crust for 10-12 min on the middle rack. 

6. Take the crust out of the oven and add your pesto and your desired toppings and place back in the oven for an additional 6-7 min. You want your edges to look a nice golden brown. 

7. Let rest for a few minutes and drizzle more pesto on top. Slice using a pizza cutter or a knife. 


Kellie is a wife, mamma, health coach, and recipe developer for MyCrazyJourney. Celiac disease, digestive issues and a plethora of food intolerances led her to AIP in 2014 and the CEP in 2017. She and her family have since adopted a modified version of these templates. Her goal is to inspire others to take their health into their own hands by cooking foods that are creative, fun, and contributive to health and wellness. Kellie's background is in art and education, but she has always had a passion for food and it's powerful healing properties. Many of her creations are inspired by her experiences and designed to be enjoyed by the entire family! You can find Kellie here at MyCrazyJourney writing guest posts and on Instagram.Enter your text here...

>