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Rustic Paleo Pizza Galette Recipe with AIP Option

Servings: 2 servings
Author: Jaclyn


  • 1/2 cup pizza sauce or see notes for AIP option
  • 1/3 cup  coconut flour  (crust)
  • 1/3 cup  arrowroot powder  (crust)
  • 1/3 cup  tapioca starch  (crust)
  • 1 Tbsp  gelatin  (crust)
  • 6 Tbsp  lard  (crust) at room temperature, soft but not melted
  • 1/2 cup  water  (crust)
  • 1 tsp  salt  (crust)
  • 1/4 lb  uncured pepperoni  (filling)
  • 2 Tbsp  fresh basil  (filling) chopped
  • shredded mozzarella for topping omit for dairy-free or AIP


  • Mix together dry ingredients (coconut, tapioca and arrowroot flours, gelatin, and salt).
  • Blend in lard using a fork or pastry blender.
  • Mix water in, stirring until a ball of dough forms.
  • Wet your hands, then place the ball of dough on a parchment-lined pizza stone.
  • Flatten the dough with your palms, then place another sheet of parchment over the top.
  • Using a rolling pin, flatten the dough into a big circle.
  • Roll out to about 1/4" thickness. You can use your hand to run a little more water around the edges if it threatens to crack.
  • Remove top parchment and prepare the fillings.
  • Spread sauce over crust, leaving 2-3 inches bare on edges.
  • Top with meat, basil and cheese or any additional toppings of choice.
  • Using the parchment paper underneath, carefully fold up the edges of the crust over the edge of the fillings, again spreading a little water over the crust if need be.
  • Cook at 425 for 25 minutes.


To make this pizzette recipe AIP, omit the pizza sauce and shredded cheese and use this cauliflower sauce recipe instead.