From Lauren: Meet Alaena Hubber, the blogger and recipe creator behind Grazed and Enthused! I always look forward to trying Alaena’s recipes and one of my favorites is the Birthday Cupcakes she shared on The Paleo Mom. If you are on the search for creative autoimmune-friendly recipes, go visit Grazed and Enthused.
Italian Sausage Paleo Flatbread
After 15 months following the Autoimmune Protocol to treat Hashimoto’s, leaky gut, and histamine intolerance, there is one craving that has yet to take a hike. Originally cited as my favorite food on a 6th grade biography poster, pizza has and will always be the key to my heart. After watching my husband bathe in the glory that is thin crust pizza recently, I just about had it with the torture. Okay, torture is an exaggeration… it’s more like a mild mental discomfort. I wanted to create a flatbread thin-crust style pizza that is just as nutrient dense as the average AIP meal. This pizza contains 5 different fruits and vegetables! For those of you that have tried one of my most popular recipes, AIP Rosemary & Prosciutto Stromboli, this recipe will make up for any thin crust cravings that remain!
The paleo flatbread crust could not be easier to throw together. I suggest making a double batch since you will have extra Italian Sausage and Sweet Herb Sauce. Please ensure you are accurate with the crust ingredients as too little or too much flour can noticeably alter the texture. The texture of the crust improves as it cools, so be patient before diving in! Truffle salt adds an extra depth of flavor but it is perfectly fine to use a high quality fine sea salt too. I have also used this crust to make White Pizza and Pesto Chicken Pizza with fabulous results. Just be sure to lay a sauce down first or your topping ingredients will not stick to the base. Enjoy this savory treat and get creative with your own version!
- ⅔ cup arrowroot flour, available here
- ¼ cup + 2 tbsp Coconut flour, available here
- ½ tsp Baking soda
- ¼ tsp Truffle salt, available here (or use sea salt)
- 2 tbsp Olive oil
- ½ cup Warm water
- 1 lb Ground beef or pork
- 1 tsp Dried oregano
- 1 tsp Herbs de Provence
- ¼ tsp Granulated garlic
- ¼ tsp Truffle salt or sea salt
- 8 oz Mushrooms, sliced
- 1 Yellow Squash, thinly sliced
- 1 tsp Olive oil
- 1 tsp Rosemary, fresh
- Sea salt
- 1 Large Carrot, ½ inch slices
- 1 Large Pear, ½ inch cubes
- 2 cloves Garlic, peeled
- 1 tsp Dried oregano
- 1 tsp Herbs de Provence
- ¼ tsp Truffle salt or sea salt
- For the flatbread crust Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet or pizza pan with parchment paper.
- Whisk together the dry ingredients in a mixing bowl. Slowly pour in the olive oil, stirring as you pour. Mix in the warm water thoroughly until a smooth ball of dough has formed.
- Place dough on a pizza pan or baking sheet with parchment paper. Lay another sheet of parchment on top of the dough and use your hands or a rolling pin to smooth the dough into a circle about ¼ inch thick and approximately 10 inches wide.
- Bake for 12 minutes until crispy. Set aside while you make your toppings.
- For the sausage Brown ground beef or pork in a large skillet set over medium-high heat for 3 minutes without disturbing. Stir in remaining ingredients and let finish cooking 5 more minutes until cooked through and well browned. Sprinkle with additional sea salt. Set aside.
- For the veggies Cook mushrooms in large skillet over medium-high heat with olive oil for 5 minutes until they begin to cook down and release their liquid. Add squash, rosemary and sea salt to the pan and cook for 5 more minutes until mushrooms are soft. Set aside.
- For the herb sauce Fit a steamer basket over a saucepan filled with two inches of water. Add carrot, pear and garlic to basket, cover, and bring water to a boil over medium-high heat. Steam for 15 minutes until pears are easily pierced with a fork. You want them to be very soft since you will be pureeing them in the next step. Reserve cooking liquid.
- Transfer to a high-powered blender or food processor and add remaining ingredients. Turn machine on low and slowly pour in ¼ cup of reserved liquid. Blend sauce ingredients until they are pureed.
- Assembly Spread a thin layer of the sauce on the cooked pizza crust. You will have leftovers for a second pizza. Top sauce with cooked mushroom and squash and press them into the sauce lightly with a spatula. Sprinkle on half of the Italian Sausage. You will have leftovers as well.
- Bake for 5 more minutes in the preheated oven until warm and crispy. Let cool a few minutes prior to slicing. I use an herb rocker knife for the cleanest slices.
About Alaena Haber at Grazed and Enthused
Grazed and Enthused is a Paleo & Autoimmune Protocol blog by Alaena Haber that has three requirements: recipes must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.
I just made this crust- it turned out amazing! It was very easy to work with, and it turned out crispy on the edges. I am so excited to have finally found a great AIP pizza crust recipe. Thank you!
So good! Thank you!
I’ve become addicted to the flatbread part of this recipe. Haha It’s simple to make, fills that comfort food gap of bread, and comes out great every time. I even make it as a snack and put a little ghee on it. ????
This was so delicious! Other paleo pizza crust recipes we use have WAY too much oil to eat regularly but this one was perfect, if just a little less chewy. Do you think there’s a way to add an egg to this to improve the texture? Any ideas on how the other ingredients would need adjustment? Thanks for a fantastic recipe!
Can you freeze the crust and toppings in pizza form?
Thank You
This was really good. I made it on Sunday and then made it again last night with the left over sauce that I had. In the future to make dinner quicker, I am going to make the sauce in advance since it kept so nicely. I was also able to make a lunch with extra hamburger and veggies with a nomato sauce I had already made. Thank you for this. Not only was it delicious but quick and easy, and I was able to have lunch the next day too! I am for anything that makes life easier and is yummy! Looking forward to the next time I make it.
Looks amazing! Do you have a suggestion for substituting the coconut flour? I can’t have coconut. Thx!
OMG! I could kiss you on the mouth for this recipe!! This flatbread is AMAZING! Finally a recipe that replicates a thin crust pizza not only in taste but in texture too. And you can pick it up and eat it like pizza. I didn’t make the sauce because I wanted to use my chimichurri sauce instead (which is really like a vegan pesto). Thank you thank you thank you!!!
Oh my god you are amazing! I just made half the crust recipe as I was really craving bread of some kind and I added a bit of extra salt once it was done and its SO good!!!
Oh thank you God. I haven’t tried it, but your a life saver.