When folks hear about my grain free and dairy free diet for the first time, they almost always have a look that says ‘ oh you poor thing, feel so bad for you’! But slowly as they get to know me and my diet better, they are really surprised to see how well I eat! This pizza is one such dish that evoked ‘Wow ! mom, that looks amazing!’ from my son who came home from school just as I got my ‘pizza’ out of the oven! So as I have always been saying, I will say it once more – ‘You do not have to feel deprived while doing an elimination diet! There are tons of possibilities – imagine them and turn them into reality!’. If you want inspiration, check out the weekly recipe round up hosted by Phoenix Helix to see tons of innovative and delicious recipes that are all AIP compliant too!
As for this pizza, the base is very simple using cassava flour. It is very similar to the AIP flatbread recipe that I have posted before. Only I baked this for a tad longer to get a crispier texture. Plus I added some nutritional yeast for flavor. The crust itself is pretty good and I was going to vegetables for toppings but then last minute I decided to add some shrimp too.
Boy, was I glad I did that! Shrimp and greens go very well together and here I have them mixed together with garlic and scallions too. Absolutely delicious! I also threw in some sliced olives to the topping (yeah I am crazy about olives :))Also made an avocado sauce to further add good fats to this combination and make this a really well-balanced meal. So so good…I ate almost the entire thing by myself …he he I ended up sharing a piece with my son and he absolutely loved it 🙂
Sharing this recipe at the weekly Paleo/AIP recipe RoundTable hosted by Phoenix Helix.
- 1 cup cassava flour
- pinch or ⅛ tsp sea salt
- 1 tbsp nutritional yeast (optional; if not using, add ¼ tsp salt above)
- 1 tbsp olive oil
- 1 cup hot water (that has been boiling)
- About 2-3 tbsp extra virgin olive oil additionally
- 1 tbsp olive oil or coconut oil
- ½ of a medium onion, thinly sliced
- 2 cups chopped spinach (or kale or mix)
- 2 scallions, chopped
- 1 tsp chopped garlic (about 2 large cloves)
- ¼ tsp sea salt
- ¼ tsp kashmiri chilli powder (omit for AIP)
- 6-8 large size shrimp, thawed, deskilled and deveined
- thinly sliced olives (optional)
- ½ of a ripe avocado
- ¼ cup fresh cilantro chopped
- 1 small clove of garlic (optional)
- 1 small serrano chilli pepper (omit for AIP)
- 1 tbsp lemon/lime juice
- ¼ cup extra virgin olive oil
- pinch or ⅛ tsp sea salt
- Pre heat oven to 425 deg F.
- Take a large mixing bowl and add the cassava flour, the salt and oil to it. Then add half of the hot water and stir using a spatula to wet the flour. Then add all the rest of the hot water and the extra olive oil. Knead using your hands to form a smooth dough (Dough will be oily but smooth).
- Line a baking tray with Al foil and brush liberally with the olive oil. Place the dough on this tray and flatten it using your fingers to form a rectangle / flatbread like shape. Pierce lightly everywhere with a fork.
- Place tray in the oven and bake at 425 F for about 15 mins until the bottom is golden.
- While the crust is baking, in a pan, add the oil and when hot add the onions. Saute for 2 mins until soft and then add the spinach, scallions and the garlic. Stir fry and cook for about 2 mins on medium heat. Add the salt and the chilli powder (if adding) and cook for another 1 min. Add the shrimp and mix for 1 min and then turn heat off.
- After the crust has cooked for 15 mins, take the tray out of the oven, spread the shrimp and spinach mixture on top of it. Spread the sliced olives too on top (if using)
- Place tray back in the oven and bake for 3-4 mins or until the shrimp is fully cooked and opaque.
- Add all sauce ingredients to food processor or blender and blend till smooth and creamy. Check for salt and add more as needed.
- Serve pizza with avocado sauce on top.