Recipe: Paleo AIP Cassava Flour PizzaDescription: A delicious paleo AIP pizza with a crispy cassava flour crust, topped with a tomato-free sauce, thinly sliced vegetables, and shredded chicken.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 1 cup cassava flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 2 tablespoon olive oil, 0.75 cup water, 1 cup roasted red peppers, 0.25 cup basil leaves, 1 whole zucchini, 2 whole bell peppers, 1 cup chickenInstructions: Preheat your oven to 220 degrees Celsius and line a baking sheet with parchment paper. In a bowl, combine cassava flour, baking powder, salt, and garlic powder. Add olive oil and water gradually, mixing until a dough forms. The dough should be smooth and slightly sticky. If it's too dry, add more water, 1 tablespoon at a time. Roll out the dough between two pieces of parchment paper to about 0.5 cm thickness. Remove the top parchment paper and transfer the crust to the prepared baking sheet. Bake the crust for 10 minutes or until the edges start to turn golden brown. While the crust bakes, prepare the tomato-free sauce by blending roasted red peppers, basil leaves, olive oil, and a pinch of salt in a blender until smooth. Remove the crust from the oven and spread the tomato-free sauce evenly over it. Arrange sliced zucchini and bell peppers on top, followed by shredded cooked chicken. Return the pizza to the oven and bake for an additional 10-15 minutes until the edges are crispy and the toppings are heated through. Let the pizza cool for a few minutes before slicing and serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: paleo, AIP, gluten-free, dairy-freeThis Paleo AIP Cassava Flour Pizza recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.