AIP Pizza Bites (Paleo, Gluten Free) #diet #lowcarb

These AIP Pizza Bites Recipe are the ideal grain free, Paleo in a hurry dinner! These Pizza Bites are the ideal solace food and gathering canapé, since they have all the flavor without the fiery nightshade vegetables. Immune system Protocol, Paleo, and Whole 30 neighborly!

While you're assembling your AIP Celebrations formula assortment, I need you to consider AIP treats, yet additionally AIP hors d'oeuvres. Which carries me to my most recent creation, AIP Pizza Bites. These pizza nibbles help me to remember the Pizza Hot Pockets from my previous, gluten eating days – fresh, uncooked, salty, and soothing. They hold up truly well, so they're truly ideal for a gathering hors d'oeuvre, or even a get and go nibble.

While they're a piece tedious to make, I guarantee they aren't troublesome. My proposal is drag your PC into the kitchen, put on your most loved Netflix act, and cause the following 45 minutes you to spend making these infants as pleasant as the 2 minutes you'll spend eating up them!

Also Try Our Recipe : Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)

Ingredients
For the dough:

• 1 cup arrowroot starch
• 1 cup tigernut flour
• 2/3 cup coconut flour
• 1/2 tsp sea salt
• 2 Tbsp grass fed gelatin
• 1/2 cup sustainably harvested palm shortening
• 1 1/4 cup coconut milk
• Olive oil
• coarse sea salt

For the filling:

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 pound grass fed ground beef
• 1/4 cup pitted kalamata olives, diced
• 2 Tbsp nutritional yeast
• 1/4 cup fresh basil, chopped
• 1 tsp Primal Palate Garlic and Herb Seasoning from Everyday AIP spice blends pack
• 1 tsp sea salt

Instructions
For the dough:

1. Add the arrowroot starch, tigernut flour, coconut flour, sea salt, and gelatin to a bowl. Stir to combine.
2. Crumble the palm shortening into the flour mixture and combine using a fork.
3. Pour 1 cup coconut milk into the flour mixture, adding 2-4 Tbsp additional if dough does not seem moist.
4. Allow dough to chill in the refrigerator 20 minutes. While dough is chilling, begin making the filling.

For the filling:

1. Heat coconut oil in a saute pan over medium low heat. Add diced onions and sea salt. Stir occasionally until caramelized.
2. Add minced garlic and cook another 5 minutes. Remove from heat and let cool slightly.
3. Add remaining filling ingredients to cooked onions and stir to combine. Set aside until dough is ready.

For the bites

1. Remove dough from fridge, and divide into 3 equal portions. Using two sheets of unbleached parchment paper, one under the dough and one on top, roll out one portion of dough at a time to about 1/4" thickness.
2. Optional: After rolling the dough out to about 1/4" thick, I then folded it in on itself to make a square shape. I think this helped to reduce less waste since the rolled dough ended up in a square shape instead of a circle, but it also helped to create a flaky crust. This is totally optional, though.
3. If you skip step 2, remove the top layer of parchment and cut the edges of the dough with a pizza cutter to make the dough form a square shape. Add a small ball (about 1") of filling to one corner of the dough, leaving about a half inch of dough around it. Using the parchment paper, fold the dough with the filling back towards the center of the square, creating a triangular pocket. Cut the dough and use a fork to seal the edges.
4. Use a spatula to transfer the pocket to a parchment lined baking sheet. Use a sharp knife to cut two slices on the top of the pocket. Add a sprinkle of coarse sea salt to top. Repeat for remaining pockets.
5. Bake in a 375 degree oven for about 25 minutes, or until the pockets are golden brown.
6. Be sure to make a batch of my AIP Nomato Sauce to dip your Pizza Bites!

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