Paleo Stromboli (AIP)



When I first made this recipe over 3 years ago, I had no idea it was going to be such an iconic AIP recipe in our community! That’s just how much we all love pizza. I specifically remember when I first had the idea to combine sweet potato and tapioca starch, wrap it up with some prosciutto, and pop it in the oven. I don’t know what the heck I was thinking, but somehow it worked. Like magic. It turned into a cheesy, crusty, savory pizza pocket. I was ELATED and literally jumped up and down! It had already been 3 years since I had anything close to pizza except a couple forays with some crappy gluten-free pizza.


I recently re-vamped this Stromboli recipe into an AIP Italian Calzone! Even more delicious because it includes sausage and olives so salty, salty, salty yes yes yes. Either recipe you choose, fill it with whatever you’d like, get the crust good and crispy, and serve it plain or with some homemade nightshade-free marinara sauce, or pesto, or tapenade for dipping!


AIP Stromboli

Preparation 0:15 2017-04-26T00:15:00+00:00 Cook Time 0:35 2017-04-26T00:35:00+00:00 Serves 1 to 2     adjust servings


  • 1 cup cooked, cooled and mashed Japanese yam
  • 1/2 cup tapioca starch or arrowroot starch
  • 1/4 tsp sea salt
  • 1 tsp finely chopped fresh rosemary
  • 4 to 6 slices prosciutto
  • 1 tablespoon duck fat, bacon fat or lard, divided


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. In a bowl, combine mashed sweet potato (ensure no lumps) with sea salt in a bowl.
  3. Mix in ¼ cup of the tapioca or arrowroot starch at a time. The mixture should form a thickened ball of dough.
  4. Transfer dough onto the baking sheet. Use your hands to roll out dough into a rectangle about ¼ inch thick. You can use parchment paper to assist you with this.
  5. Sprinkle rosemary evenly on the top surface of the dough. Layer prosciutto slices on top of dough.
  6. Roll the dough into a log shape, starting with one of the short sides and using the parchment paper to assist you.
  7. Brush dough with ½ tablespoon duck fat. Bake for about 30 minute until lightly golden brown. Brush with remaining 1/2 tablespoon fat.
  8. Turn oven broiler on high. Place baking sheet 6 inches away from the broiler. Broil stromboli for 2-3 minutes until medium golden brown. Watch carefully so you don’t burn the top! Let cool for a few minutes. Slice in half and serve immediately.

Recipe Notes

Best results will be achieved when using Japanese yam which is a purple skinned, white fleshed starchy sweet potato. You may try using Hannah variety white sweet potato which are slightly less starchy. Some people have used orange sweet potatoes but I don't recommend them because they are sweet in flavor and not as starchy.

10 comments on “Paleo Stromboli (AIP)

  • I love this. So yummy. I have played with the mix in and added basil to it and it tastes like pizza. I have added eggs back so I also did an egg/mushroom/onion/bacon/spinach one and it was great! You can also freeze them and reheat and they taste fine.

    • Alaena Haber says:

      I haven’t frozen any myself, but I know of others who have and say they defrost and re-heat nicely! That combination sounds delicious!

    • Alaena Haber says:

      I haven’t seen anyone try it but it could work. It may melt and seep out of the dough though… I would start with a small amount. Let us know how it goes, please!

    • Alaena Haber says:

      They are white-fleshed sweet potatoes that are less sweet than orange sweet potatoes and starchier than them so they hold up really well for baked recipes!

  • Jennifer Yano says:

    I’ve made this several times now and it’s so delicious! Crispy, gooey, and savory! I’ve been using arrowroot for several AIP recipes and find that it makes me gain weight and gassy. Is anyone finding this to be the case? Is it not completely AIP compliant?

    • Alaena Haber says:

      Arrowroot is high in starch so for some people a higher carb diet can caused weight gain. I limit Paleo flours in my diet, but I like to provide recipes like these for special occasions. Enjoying them once a month or so should have little impact on your weight – I probably wouldn’t make it every week if you tend to gain weight from starch!

  • Decided to try the Stramboli recipe from your cook book tonight. It looked delicious and I enjoyed it but it was kind of gelatinous perhaps I didn’t make the dough thin enough before wrapping it up or …?
    (I used white sweet potatoes.)

    • Alaena Haber says:

      If the outside wasn’t crispy, then it needs to be broiled longer. I do suggest making it thinner so you get a better crispy to gooey ratio! It takes some practice and if this was your first time making it, next time you’ll be a pro. It is gooey in this middle from the tapioca so it could be perceived as gelatinous, but most people on AIP find it helps with their cheese/pizza cravings for that reason.


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