AIP Italian Calzones

AIP Italian Calzone

 

AIP Italian Calzone

 

My AIP Stromboli recipe has been such a hit with us pizza-deprived humans that I made an Italian Calzone version for my monthly feature on Autoimmune Wellness! Have you been craving pizza on your grain and dairy-free diet? Look no further than either of these recipes! They have cured many, many, many pizza hankerings in our community. These Stromboli and Calzones may be my life’s greatest accomplishment outside of the birth of Grace… because a tummy full of pizza makes for a happy and fulfilled human.

 

 It’s a super flexible recipe:

  • Replace the arrowroot starch with equal amount of tapioca starch, if desired. 
  • Add a variety of finely diced vegetables like onion, mushroom and zucchini
  • Use a variety of starch white-fleshed sweet potato. I’ve been wondering if this recipe will work with pureed green plantain! Have you tried the Stromboli with plantain? Let us know in the comments!
  • Use any type of AIP-compliant savory sausage or meat like ham, pancetta, or prosciutto. 

 

Enjoy, my pizza-craving soulmates! 

GET THE RECIPE ON AUTOIMMUNE WELLNESS!

 

AIP Italian Calzone

Paleo Stromboli (AIP)

 

paleo aip stromboli

 

 

Can you believe these grain-free, dairy-free AIP-friendly & Paleo Stromboli actually have the taste & feel of a gooey, cheesy pizza pocket? The filling possibilities are endless but I really love the simplicity of prosciutto & rosemary.

 

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!

 

Don’t be discouraged by this unique Paleo Stromboli recipe! It really comes together quickly and easily. You’ll definitely get the hang of it after your first time making it. My best tip is to make it thinner than you think you need to… that way you’re guaranteed the crispiest, gooiest outcome!

 

 

1 review

AIP Stromboli

Preparation 00:15 2017-12-13T00:15:00+00:00 Cook Time 00:35 2017-12-13T00:35:00+00:00 Serves 1 to 2     adjust servings


Ingredients

  • 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

Instructions

  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.

 

 

 

If you like this Stromboli, you’ll also love my AIP Italian Calzone stuffed with sausage, spinach and olives!

 

aip paleo stromboli

 

Pesto Chicken Pizza from The Healing Kitchen (Paleo, AIP)

This may be one of the most popular recipes in The Healing Kitchen so far! Pizza is a universally loved food. Have you ever met a person who said, “I don’t like pizza.” No. I’ve met people who say they don’t like cilantro (weird), or beer (extra weird), or cake with frosting (psychotic). BUT PIZZA? I’d send them straight to the neurologist to get their brain right. I spent all of college deciding how I could procure pizza while just the right amount of drunk. Not so intoxicated that it came back up 45 minutes later and not so sober that I had any guilty feelings about sitting on a curb with two slices of cheese that only cost $1.95 each. It was a delicate balance. 

Now, no guilty feelings of excessive pizza consumption exist. Mostly because I can’t eat gluten, dairy or nightshades, so what’s the point? Or so I thought. I have tried gluten-free pizza without cheese (dumb), gluten-free pizza without nightshades but with cheese (about as satisfying as frosting-less cake), and gluten-free pizza without nightshades or cheese (also called bread). But when I developed this thin, crispy, flatbread-like pizza crust awhile back, it re-sparked my love for holding a triangular-shaped object topped with something yummy. Because us AIP-ers are fairly limited with the traditional pizza toppings like tomato sauce, cheese, and pepperoni, I had to create something that was bursting with flavor to make us forget our previous taste memories. The first time I had my first bite of AIP Pesto Chicken Pizza, I squealed. It didn’t leave me wanting anything else in the world besides another bite. My brother-in-law came home a few minutes later and I made him try it and he couldn’t believe it either (Paleo skeptic in the house). 

Please don’t leave off the olives. It’ll make me so sad. But if you do include olives, don’t use those nasty canned, soggy, tasteless ones. If that’s all you can get, then yes leave them off. Seek out an olive bar or at least a jar of oil-cured olives. I’m an olive snob. I admit it. It’s one of my biggest faults (sarcasm). Well, I’ve just used up all my parenthetical inclusions, so I’ll wrap this up fast because I can’t communicate without parenthesis. They’re my world. 

Enjoy real PIZZA! And check out three more PIZZA recipes in The Healing Kitchen including Prosciutto & Fig Bistro Pizza, Spinach & Garlic Lover’s Pizza & Ham and Pineapple Pizza!

2 reviews

Pesto Chicken Pizza

Preparation 00:30 2017-12-13T00:30:00+00:00 Cook Time 00:30 2017-12-13T00:30:00+00:00 Serves 4     adjust servings

Ingredients

Crust

Pesto

  • 2 cups loosely packed fresh basil leaves
  • 3/4 cup loosely packed fresh cilantro leaves
  • 1/3 cup mashed avocado
  • 1 tablespoon chopped garlic
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra-virgin olive oil

Pesto Chicken Pizza

  • 1 recipe Crust
  • 1 recipe Pesto
  • 1 1/4 cups shredded cooked chicken
  • 1/4 cup sliced black olives
  • 1/4 cup sliced canned artichoke hearts
  • 1/4 teaspoon truffle salt or fine sea salt

Instructions

Crust

  1. Preheat the oven to 425 degrees. Line a cookie sheet or pizza pan with parchment paper. 

  2. In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough will be slightly crumbly, but once you roll it out in Step 3, it will bind together well. 

  3. Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ¼ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle. 

  4. Bake for 12 to 13 minutes, until light golden brown and crisp. Use immediately in one of our pizza recipes, or let cool and store as directed 

 

Pesto

Place all the ingredients except the olive oil in a food processor and blend until the herbs are finely chopped. While the food processor is running, slowly pour in the olive oil to make a smooth pesto sauce. Pesto is best served after the flavors are allowed to marry for at least 1 hour.

 

Pesto Chicken Pizza

  1. Preheat the oven to 425 degrees. 

  2. Place the pre-baked pizza crust on a cookie sheet or pizza pan. Spread the pesto evenly on the crust, reserving a few tablespoons for garnish, if desired. Top with the chicken, olives, artichoke hearts, and salt. 

  3. Bake for 8 to 10 minutes, until the crust is crispy and the edges of the toppings are lightly browned. Let rest for a few minutes, then slice the pizza using a rocker knife or sharp pizza cutter. Garnish with a drizzle of the reserved pesto, if desired.

Olive Pesto Meatza (Paleo, AIP, Whole30, 21dsd)

 

I was out to dinner the other night after seeing Trainwreck, and I was forced (well, that’s dramatic) to watch others eat delicious chewy pizza from Eataly. That’s a ginormous Italian food market in Chicago that has a bunch of different restaurants, meat, cheese, produce, and oils/vinegars. I bought fresh basil, prosciutto, fresh figs, and mango and made little bundles and ate that for dinner, but I went home jonesin’ for some pizza pie. I haven’t made “meatza” in a super long time as it’s more of a Paleo entry-level recipe and I’ve been eating this way for 3 1/2 years so the novelty wore off fast. But since I finally finished up recipes for The Healing Kitchen, I am trying to get back to the basics of meat & veggies as I was going a little too creative with each meal. There are 4 pizza recipes in the book, so you can imagine that I have eaten pizza 8-12 times in the past 4 months! But now I’m in the pizza habit, and in order to ween myself off such an insistent craving, meatza is making a re-entry back into my life. Meatza, especially AIP meatza, isn’t going to blow you away by how much it reminds you of the real stuff. It’s NOT pizza. I don’t care if you even get to eat tomatoes & cheese – it’s still NOT pizza. 

 

BUT it is a fun & new way to get your meat & veg for the day in a pretty simple manner! This recipe uses a 2-minute olive ‘pesto’ as the base instead of a sauce which usually takes a bit of time to make. The zucchini and squash are quickly sauteed and served as is over a “crust” of ground chicken. You can use ground sausage, pork, bison or beef as well. Eat with a fork & knife or cut into large slices and eat with your hands! Speaking of hands… and feet, and abs, butt and pecs. Have you SEEN Trainwreck? You see all of John Cena’s EVERYTHING. Almost (it’s only R rated). I didn’t know who that was but I saw the movie with friends and went home and told my husband that some “large, muscle-y man is naked”. Then we went to see it again with different people and he was like, “Yeah, that’s a famous wrestler, idiot.” Okay, he didn’t call me an idiot (I’m sure he wanted to though), but I feel like I should know who that is. I also did not know who Tony Roma was, but now I do thanks to the movie indutry’s persistance in using professional athletes to sell chick flick tickets to their male counterparts. I guess I have officially assimiliated into American culture now. Overall, I thought the movie was pretty funny – mostly because of how inappropriate it was – I love inappropriateness. There’s too many rules in this world. We need less rules. Like I feel like I should be able to swim in my apartment’s pool before 10 am, but the sign says I can’t. Even though there are zero children in the pool at that time to splash me and make me swear off pregnancy for another 4 years. Doesn’t my management company want to prevent the overpopulation of their building? Clearly their interests lie elsewhere. 

 

Anyways, meatza. I just really like that word. Did you notice? 

 

 

 

 

Olive Pesto Meatza 

Serves 2 | Prep Time 8 minutes | Cook Time 12 minutes | Total Time 20 minutes

1 lb ground chicken thigh

3 tbsp coconut flour

1 tsp dried oregano

½ tsp garlic powder

½ tsp sea salt

10 oz black olives, drained (6 oz once drained)

½ cup packed basil leaves

1 tbsp olive oil

1 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

1 tsp balsamic vinegar

 

1. Combine chicken, coconut flour, oregano, garlic, and sea salt in a bowl. Set aside.

2. Pulse olives and basil in a blender until finely chopped. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Sautee zucchini and squash for 5-6 minutes until cooked and wilted. Stir in balsamic. Transfer to a bowl.

4. Press chicken mixtue into the bottom of the skillet using your hands to create a 10-inch wide and 1/2-inch thick circle. You may also form the circle on a piece of parchment and transfer the meat to the skillet. Cook on each side fo 3 minutes until cooked through and golden brown, carefully using a large spatula to flip the “crust” over halfway through.

5. Top with olive pesto then layer with cooked zucchini and squash. Slice into quarters and serve warm.

Italian Sausage Pizza (Paleo, AIP)

 

 

 

Italian Sausage Pizza made with homemade, nightshade-free sausage and sauce + an extra-extra dose of veggies… your family will love this grain-free, dairy-free pizza!

 

I love a recipe where you can still get your meat and veggies but its a big enough departure from your typical daily meals that it feels special. I made this pizza after watching my husband scarf down some nasty (slash delicious) looking NY thin crust. It features a savory herb “nomato” sauce with sauteed veggies and homemade AIP-compliant sausage crumbles.

This recipe was the first time I made the famous AIP Thin Crust Pizza that eventually went into The Healing Kitchen. You can also find this crust recipe in my Pesto Chicken Pizza… which if you haven’t tried. YOU MUST. It is so incredibly flavorful and free of all those pesky allergens.

 

 

Get my recipe for Italian Sausage Pizza

on Empowered Sustenance

 

BBQ Chicken Pizza (Paleo, AIP)

bbqchickenpizza2_edited.jpg

This BBQ pizza recipe was one of the first “meatzas” I made when I started AIP. Following a Paleo diet prior to AIP, I would occasionally order gluten-free pizzas on the weekend, but they were never good and the flavor was a mix between cardboard and tomato-flavored straw.

 

This BBQ Chicken Pizza’s base is actually made from ground chicken thighs! It’s pretty neat how baking protein into a thin patty makes a “crust” that holds up quite well to toppings and hand manipulation.

 

The BBQ sauce is equals parts sweet and tangy and even without the smokey flavor of peppers, it’ll still feel like you’re eating the real stuff.

 

Did you know that KC Naturals makes a legit nightshade-free BBQ Sauce!? You can buy it on Amazon now!

 

 

BBQ Chicken Pizza

Preparation 00:15 2017-12-13T00:15:00+00:00 Cook Time 00:25 2017-12-13T00:25:00+00:00 Serves 2     adjust servings

Ingredients

Cherry-Thyme BBQ Sauce

  • 1 1/4 cups pitted and halved cherries
  • 1 tsp finely chopped thyme
  • 1 tsp lemon zest
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt, to taste
  • 3 slices uncured bacon, chopped

BBQ Chicken Pizza

  • 1 lb pastured, organic chicken thighs
  • 1 tablespoon each chopped oregano and parsley
  • Smoked sea salt to taste

Instructions

For the sauce:

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

For the pizza:

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

 

 

 

 

 

Cherry-Thyme BBQ Sauce

Makes enough for 1 pizza | 25 minutes

1 ¼ cups pitted and halved cherries

1 tsp finely chopped thyme

1 tsp lemon zest

1 T ACV

1 T honey

Salt, to taste

3 slices uncured bacon, chopped

 

  1. Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
  2. Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste).  Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender to cool.
  3. Cook the chopped bacon in the same saucepan until crispy. Set aside bacon pieces and pour leftover bacon fat into the blender with the cherries. Blend until pureed. Set aside sauce while you make the crust.

 

BBQ Chicken Pizza

Serves 3-4 | 25 minutes

1 lb pastured, organic chicken thighs

1 T chopped oregano

1 T chopped parsley

Smoked sea salt to taste

  1. Preheat oven to 350 degrees. Place a pizza pan on top of a baking sheet. If you do not have a pizza pan, line a baking sheet with parchment paper.
  2. Place chicken thighs and oregano in blender and puree until a paste forms.
  3. Using your hands, spread the mixture into a round-shaped pizza crust on the pan. Sprinkle lightly with smoked sea salt (or regular sea salt). Bake for 15 minutes on middle rack.
  4. Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
  5. Top with crumbled bacon and return to oven for additional 5 minutes.
  6. Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!

Note: If you don’t follow AIP, I suggest adding tomato slices, and grassfed/raw cheese!