Flatbread Pizza (Paleo, Low-FODMAP, AIP option, Nut-free)

This five ingredient recipe leads to so many possibilities; you can make just about anything out of this flatbread that you would with other breads. It's a quick recipe that abides by many diets such as Paleo, AIP, low-FODMAP, vegetarian and vegan diets! I love this recipe, but the quality of ingredients will make a difference; as with most simple recipes the ingredients will stand out, so make them count! I prefer Pink Himalayan Salt and canned full-fat coconut milk. Butter or ghee from a grass-fed organic source. Palm oil has a dark side as well when it comes to industry, refining, and production; be sure to look for a sustainable source of palm shortening, like this one.

My favorite way to use this flat bread is for PIZZA! My kids love to make their own pizza's so this recipe is great for kid cooks. You can decide whatever cheese works for your family, but we usually use a grass-fed cheese by Kerrygold, or a nice goat cheese. There are nice almond based cheeses if your need to stay Paleo, or want to go vegetarian, or vegan. 

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I typically use two different sauces when making pizza. The first is a pesto based sauce made with infused garlic oil instead of garlic, and sans-pine nuts for those on a low-FODMAP protocol and an autoimmune paleo (AIP) option. The second is a tomato based sauce that is low-FODMAP, but not AIP. Nightshades are not allowed on AIP diets. You can find the tomato sauce below.


Pizza Crust


1 ¾ cups cassava flour (I use Otto's Naturals)

¾ teaspoon salt

3 tablespoons butter, or ghee, or palm shortening

¾ cup coconut milk, canned

5 tablespoons water

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Place the cassava flour and butter in a food processor and blend for 2-3 minutes, the mixture should be crumbly, Slowly add water and milk and blend until dough starts to form. 

Dump the dough mixture onto a clean work surface; using your hands form into a large ball. Divide the dough into four equal parts. Roll dough into rounds 1/4 inch thick. Using a spatula, lift the rolled dough onto a parchment lined baking sheet. 

Bake at 400 degrees for 20 minutes, flipping bread at the halfway point. I suggest setting the timer for ten minutes so you don't forget to flip. Over cooked bread will be tough and crack. Let the bread cool until it can be handled. Enjoy!


Tomato Sauce


4 oz. tomato paste

2 tablespoons infused garlic oil

2 tablespoons water

½ teaspoon dried oregano

¼ teaspoon salt

Pinch of black pepper 



Blend using a immersion blend! It's that easy!


*Note - Don’t have a food processor? No problem. You can mix the dough in a stand mixer, or cut together using a hand held pastry cutter.

Prep Time: 20 minutes

Cook Time: 20 minutes

Yields: 4

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