Pizza Bites Can Be AIP Approved!


Anyone remember those pizza bagel bites that were oh so popular? Truth is, I lived on those in college and it was also the inspiration for these pizza bites. These pizza bites taste so close to the real thing that you can fool even non-AIP eaters. The dough…check. The marinara sauce….check. The filling… totally pizza appropriate without the guilt and the stomach-ache! I actually had a moment of panic eating these because I thought I was eating nightshades and gluten for a moment – now that’s a scary thought! If you’ve reintroduced dairy successfully, feel free to sprinkle a little cheese on these guys. I did that for my husband and he loved it – although he said the non-cheesy version was equally awesome! 

How to Pair Your Adult AIP Pizza Bites

These pizza bites pair well with a side salad and would make a great finger food for a party. If you like a little extra marinara sauce, it’s easy to dip them into more marinara. I also love that they don’t get soggy and the yuca dough holds up extremely well to reheating – even in the

Recipe for the yuca dough can be found here.


Pizza Bites (AIP)
Serves 8
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  1. 1-2 tbs cooking oil (avocado and coconut work great!)
  2. 1 large white or yellow onion, diced
  3. 8 oz of white or baby bella mushrooms, diced
  4. 1 tsp himalayan pink salt
  5. 1 tsp garlic powder
  6. 1/2 tsp dried sage
  7. 1/2 tsp dried thyme
  8. 8 oz of POTG AIP Nomato Marinera Sauce
  9. 2 batches of Predominantly Paleo's Grated Cassava Yuca Dough
  1. Heat up a skillet and melt the oil of choice
  2. Begin sauteing the onion and once it's beginning to look translucent, add the mushrooms.
  3. Combine the salt and herbs.
  4. When the mushrooms are mostly cooked, add the salt and herbs. Continue cooking until mushrooms are fully cooked.
  5. Allow the mixture to cool enough that you can handle without burning yourself. Meanwhile, make the yuca dough - if you haven't already.
  6. Take a handful of dough (midway between golf-ball sized and tennis-ball sized) and roll it out or press it to be flat. Put each flattened dough into a full-size muffin cup.
  7. Turn your oven on "high broil" and put the muffin pan in the oven on the top rack for 5 minutes.
  8. After the 5 minutes is up, remove the muffin pan and change the oven to be set for 350 degrees. Most likely, it will already be there and you will not have to wait for it to preheat.
  9. Put about a tsp of nomato marinera sauce into each cup and top with the mushroom/onion mixture. Divide everything evenly. It should make about 16 cups.
  10. Bake at 350 degrees for 10 minutes.
  11. Remove, allow to cool - so that you don't burn yourself, and enjoy! The cups refrigerate and reheat well and do not get soggy.
  1. If you prefer to pan fry - you can instead take ~tennis-ball sized pieces of dough and roll it flat. Put some nomato marinera sauce on the dough and place the filling. Fold the dough in half and make sure edges are tightly sealed. Pan fry each side until browned. This will make about 8 "pockets"
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