The great thing about embarking on a nutritional protocol like AIP is all the cool new recipes you get to experiment with. With experimentation comes new tips and tricks that you pick up to add to your gourmet creating tool kit.
We gave making a dairy free, gluten free, tomato sauce-free pizza a try, and if I may say, it came out gourmet AF!
Here's What You Need...
PREP TIME - 10 MINS COOK TIME - 12 MINS TOTAL TIME - 22 MINS
Preheat oven to 450 degrees F.
Place flour and lard in food processor. Pulse until crumbs form.
Add water and sea salt, pulse until a ball forms.
Place 9-inch tart pan on a baking sheet.
Use fingers or a tart tamper to mold dough into tart pan. Prick dough all over with fork.
Bake for 12-14 minutes. Remove and allow to cool completely.
Be aware that cassava flour does not have any gluten in it, which is what makes regular flour crusts better hold their shape. This tart crust tastes delicious, but may be a bit crumbly when served. Well worth avoiding the gluten!
PREP TIME - 20 MINS COOK TIME - 15 MINS TOTAL TIME - 35 MINS
2 cups fresh basil, packed
2 garlic cloves
½ tsp sea salt
2 tsp fresh lemon juice
⅔ cup olive oil
1 medium leek, cleaned and sliced (white and light green parts only)
½ cup chopped artichoke hearts
1 cup sliced mushrooms
5 slices prosciutto, sliced
⅓ cup each sliced green, black, and kalamata olives
Preheat oven to 400 degrees F.
Place basil, garlic, salt, lemon juice, and olive oil in food processor. Process into a smooth pesto.
Spread ¼ cup of pesto over bottom of completely cooled tart shell. Store remaining pesto in refrigerator or freezer for another use.
Saute leeks in heavy bottom skillet until browned and soft. Set aside.
Place artichokes over pesto layer in tart, follow with mushrooms, prosciutto, and mixed olives.
Sprinkle leeks over everything.
Bake for 12-15 minutes in oven. Watch for veggies to softened, but tart not to get too darkened.
Allow to cool for 10 minutes, slice and serve. Can also be served cold.