I don’t think I ever ate Hawaiian pizza before I started the Autoimmune Protocol, but I’m a convert now!
Hawaiian Pizza (AIP-friendly low-FODMAP)
- 1 green pizza crust (see below)
- I batch Piña Colada pizza sauce (see below)
- 1 ½ cups pulled pork (see below) (in a pinch you could use bacon)
- ¼ cup of fresh pineapple chunks
- 4 green olives, sliced
Place the pizza crust on a baking sheet (or remove the parchment paper if you have just baked it ~especially if you have a gas stove. It’s alarming when it catches fire.)
Spread the Piña Colada sauce on the pre-cooked crust and top with the well-seasoned pulled pork, fresh pineapple chunks, and sliced olives.
Place the pizza under a boiler for 10 minutes or so (watch it closely) until bubbling hot & browned on top.
Eat it up.
(Obviously you need to plan ahead for pizza night when you’re on the AIP! This recipe requires you to get the pork started at least 16 hours before you assemble the pizza. The pizza crust can be made ahead & refrigerated or frozen. The pizza sauce can be made ahead & refrigerated.)
Nom Nom Paleo’s Hawai’ian Pulled Pork
- 4-5lb pork leg roast with a moderate fat cap
- 3 teaspoons coarse salt (I use black lava salt, Michelle uses Hawai’ian Alaea Sea salt, both are available here)
- 3 pieces bacon ( I use Ayrshire bacon when I can get it)
Lay the bacon on the bottom of the slowcooker, rub the salt into the pork roast and lay it fat-side-up on the bacon. Turn it to low & put the lid on.
Cook for 16 hours.
When cooked, shred the pork with 2 forks and season with the pot liquid.
Give the portion of pork you are using for the pizzas an extra lavish helping of pot liquid to fortify them for the broiler.
Green Flatbread (AIP-Friendly, low-FODMAP)
Servings: 8 large piecesprint
- 2 large or 3 small bunches chard
- 1 green plantain
- 1 tsp salt
- ¼ cup coconut oil, melted
Preheat oven to 300.
Chop chard stems & sauté in bacon fat or coconut oil. Add chopped greens and continue to cook until wilted.
To peel a plantain, score along the length of the peel with a sharp knife and remove the peel in strips.
Combine cooked chard, plantain, melted coconut oil & salt in food processor until it forms a thick green batter. The greener the plantain, the longer this will take. Scrape down the food processor bowl once or twice, as required.
Pour onto a parchment lined baking sheet (mine is 12”x16”), and spread to a uniform thickness. If it gets too thin, it will pull apart. A little thicker than that.
Bake for 50 minutes.
Cool and slice into 8 large pieces, or as you like.
- Freezes great! Cut the parchment paper you used for baking into sheets slightly larger than your flatbread & sandwich between slices so you can separate them when frozen.
- Put a slice in the toaster to reheat if it’s been cold or frozen. It doesn’t get crisp, just warm & floppy. Floppy is better for wrapping around stuff!
Piña Colada Pizza Sauce
Servings: 1 medium pizzaprint
- ½ cup fresh pineapple, cut in small chunks to measure
- 1/3 cup coconut cream
Blend the pineapple with the coconut cream in a blender or food processor until puréed.