Frozen pizza + steamed artichokes + olive oil lime juice dip = the best emergency dinner. Seriously, really great. The crust is simple and pretty easy to work with. You can make the crust, top it and bake right away or you can make a bunch, par bake the crust, add toppings, wrap and freeze. I made 5 in one go - one we ate right away and four into the freezer for later.
I used 1 bag Daiya shredded mozzarella vegan cheese, 1 pint nomato sauce made from Mickey Trescott's Auto Immune Paleo Cookbook (if you don't own the cook book, just google 'aip nomato sauce'), 1 small tin sliced black olives, 1 tin chopped artichoke hearts and 1/2 a red onion.
recipe is for a single pizza.
AIP Pizza Crust
1/2 cup arrowroot powder
1/2 cup coconut flour
1 teaspoon kosher salt
2 teaspoons olive oil
1/3 to 1/2 cup cup water
Heat oven to 425 degrees.
Whisk arrowroot powder, coconut flour, salt, baking soda and cream of tartar. Stir in oil. Work in evenly. Add water a bit at a time and really work in, making sure flours are well hydrated. Roll dough out between two pieces of parchment paper to 1/4" thickness. Remove top piece of parchment paper. Transfer pizza to baking sheet.
If making pizza for eating now: Add toppings, bake about 18 minutes.
If making pizzas for freezing: bake 15 minutes. Let cool. Add toppings. Wrap well and place in freezer.
To reheat frozen pizzas: bake 425 degree oven for 10 minutes.