Tag Archives: cinnamon

AIP Mini Pizzas [AIP Friendly, Egg Free, Gluten Free, Grain Free, Sugar Free, Paleo/Primal, Dairy Free]

Welcome to another personal hack of someone else’s awesome AIP friendly recipe!

Who else has had to learn to enjoy cheeseless, nightshadeless pizza while on AIP? Yeah. I though only vegans did cheeseless pizza. I thought it was pointless! But I was wrong… AIP friendly pizza is keeping me sane when all I want is a familiar, easy lunch!

I had made a bunch of leftover AIP Sandwich Rounds by Delicious Obsessions hanging out in the fridge threatening to go stale, so inspiration struck. I wanted pizza, my son wanted pizza. I had crust and a bunch of sauce and bacon. That is all.

Oo! And it fits nicely in your toaster oven!

Mini AIP Pizzas
Mini AIP Pizzas

Mini Pizzas

For The Crust:

  • One batch of Delicious Obsessions’ AIP Friendly Sandwich Rounds.
    NOTE: I HIGHLY recommend adding 1/2 tsp baking soda. The dough will some out a little lighter and in case of overcooking, it won’t come out too tough to bite through.

Method:

  • Follow instructions, adding 1/2 tsp baking soda.
  • Bake at 375 degrees F for only 15 minutes.
  • Allow to cool and flip over to use as crust.

Put it together:

  • Flip over you rounds to use as crust.
  • Add whatever AIP friendly or paleo sauce you like. I enjoy using garlic and olive oil, AIP pesto, The Primitive Homemaker’s No-Mato Sauce, and Autoimmune-Paleo’s Cherry BBQ Sauce.¬†
  • Add whatever paleo or AIP toppings you like. Bacon and sausage is always good, but sometimes leftover meats and roasted veggies are wonderfully filling. I like to chop up leftover cinnamon pork chops with pears and top the finished product with chopped salad greens and thin sliced green onions.
  • Place in oven or toaster oven at 370 degrees F and bake about 5 to ten minutes until everything is nice and hot and coming together.
  • Enjoy!

And that’s all it is. Simple, quick, easy. Perfect for lunch or light dinner with a nice salad. Your kids will love having their own personal pizza too. The crusts can be made any size to accommodate everyone (the above is just regular “sandwich” size), and I have actually used it to make one large round crust , which came out beautifully. Another versatile dough recipe!

Thanks for stopping by today!

AIP Friendly Cinnamon Pie [Paleo, Primal, Egg Free, Gluten Free, Refined Sugar Free, Low Sugar, Grain Free, Nut Free, Dairy Free]

A couple days ago I was glancing over my “Master To-Do List” and spotted “cinnamon pie”, just hanging out, waiting to be noticed. I think I added that a year ago and never once looked up a recipe. I was sad that I would probably not be able to taste a cinnamon pie for at least another year because we will be on AIP for quite a while. Then I realized I had a “base” pie recipe that already works! How I love having an arsenal of basic recipes that allow me to enjoy new flavors without compromising my regimen….

I have already made Grazed and Enthused‘s carob cream pie several times (but using her cherry pie bar crust instead of what the carob pie calls for), and I think it makes a wonderful base for a variety of flavors. What I most love is that these recipes call for very little sweetener. The Crust uses no sweetener at all (not needed with the Japanese sweet potato) and the filling only calls for 3 TBSP of raw honey (where most sweets recipes call for 1/2 Cup to more than 1 Cup!). If you are hoping to avoid using any sweetener at all, you could easily substitute the honey for 4 to 6 medjool dates.

Enjoy this crappy picture before taking a gander at the recipe bellow….. I promise, this little unassuming slice packs a lot of flavor punch!

AIP Friendly Cinnamon Pie
AIP Friendly Cinnamon Pie

House Favorite Cinnamon Pie

For The Crust:

Method:

  • Preheat oven to 375 degrees F.
  • Make crust according to instructions.
  • Press dough evenly into glass or ceramic pie plate to the edge as you would any pie crust.
  • Bake about 20 minutes in preheated oven or until the crust is firm and golden brown. It should hold together nicely.
  • Set aside to cool before filling to be sure the crust is truly firm.

For The Filling: (Start while crust is baking)

Method:

  • Follow filling instructions, but leave out the carob/cocoa powder. Instead, add 2 TBSP of your favorite cinnamon powder while the potatoes cook in the coconut milk in the first step.
    NOTE: If you decide to use dates instead of honey, add them in the very beginning so they are cooked thoroughly with the sweet potatoes and break down enough to be easily blended.
  • When everything is still hot, blend until completely smooth and pour right into the pie crust.
  • Spread evenly on the top with spatula.
  • Allow to cool to room temperature.
  • Place in refrigerator for 1 to 2 hours to chill and set before serving.
  • Enjoy with your favorite whipped cream!

I hope you fall in love with this as much as my family did. Cinnamon is right up there with chocolate for me, so this was a real winner in my book. I am thinking that I will try other spices in the future with the above recipes, especially around the holidays. Perhaps an “eggnog” spice pie for Christmas or a “chai spice” pie for autumn. I think too that the sweet potatoes in the filling could be switched with pumpkin for a guilt-free pumpkin pie! The possibilities are almost endless!

A big THANK YOU to Grazed and Enthused!

Let me know in the comments if you think of other tasty substitutions for this pie!

Thanks for stopping by!