As you may have seen, between my kids and myself there are a lot of food allergies and sensitivities in this house. For the most part we stick to a nutrient-dense, primal way of eating, and the AIP or Autoimmune Paleo Diet plan of nutrition has worked well for all of us.

One of the things I miss most about my former diet of all-the-things is bread, in all of its crusty, chewy, dense, airy ways. A few years ago, I found a recipe for an AIP pizza crust, and I have been tweaking it and playing with little details like oven temperature, oil content, and flour ratios to make it just right. Eventually I changed so many things, it became a Caruso family recipe that we make every week.

This recipe can be made into many forms too; I’ve used it in a donut pan for baked bagels (delish with lox), in a muffin cup for little biscuits, and in small dough balls for little mini pita-type breads to pair with soup. It also holds up to being toasted or put under the broiler after being baked if you like more of a crunchy crust. It lasts about 24-48 hours before becoming stale (don’t break a tooth!). It holds up when dipped in hot soup, and makes great dense tartine sandwich bread.

Focaccia bread is a peasant bread that Italians and Greeks have been making for centuries. You can make it thicker for a more Sicilian vibe, or thinner for a Roman crunchy crust. Try adding different herbs, spices, olives, chopped prosciutto, or sausage. Or bake it, and then when it has about 10 minutes left, add your sauce, herbs, and cheese to make a lovely pizza pie.

INGREDIENTS

3 cups arrowroot powder

1 + 1/2 cups coconut flour

2 tsp pink himalayan sea salt

2 tsp baking soda

1 tbsp herbs de provence or oregano (or seasoning of your choice)

1 cup avocado oil (or melted coconut oil works too)

2 cups water

RECIPE

1. Prep your oven to 400 degrees F, and if you have a convection option, definitely use it to get a more crunchy crust.

2. Add all the dry ingredients to a large bowl, and mix well with a whisk. Then add in the water and avocado oil, and mix until it resembles a thick batter. You really can’t overmix because it’s not gluten, just ensure it is all folded in.

3. Lay the batter onto a parchment lined baking sheet with a lip, and flatten the dough with a spatula to an even thickness. Thinner dough will be crispier, thicker Sicilian style dough will be more dense and chewy. Bake for 10-15 minutes, or until golden brown.

4. Allow it to cool for 20 minutes before eating.

Try adding the batter to a donut pan for bagels, or scoop palm sized balls on a parchment lined baking sheet for a dinner roll. I’ve even cooked it in a cast iron casserole dish for a thicker crust, and it turned out delicious. I hope it becomes a new staple for those of you who needed an egg-free, nut-free, grain-free, gluten-free option.