Guest Post by Mary Lapp – Ham and Pineapple Pizza (Autoimmune Protocol-Friendly)

July 2, 2014 in Categories: by

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Mary PicMary Lapp is a Nutritional Therapy Practitioner and ex Pastry Chef who lives in Lancaster, PA with her husband and her sister.  She follows the Paleo Approach Diet because of her multiple allergies, and is passionate about the healing power of whole and simple food.  She blogs her (mostly AIP) recipes at Simple & Merry. She has also started to include blog posts about brain health, with her sister joining her to share in the experience of healing the brain. You can also visit Simple & Merry on Facebook.

Feeding people healthy food, then watching them heal, is So much fun!  My main guinea pigs are my sweet husband – whose health has improved drastically, and my 22 year old sister Leah, whose schizophrenia we are treating with the Paleo Approach.  If you read part of Leah’s story Here, you will see that she has a very good attitude about being deprived of some favorite foods, and that she literally tries to like everything I make, even liver pate.  It’s true!  This is a very endearing trait that I recommend to everyone who is on the Autoimmune Protocol, as I honestly think that attitude speeds healing.  (Plus it helps you learn to like more nutrient dense foods!)  At any rate, coming up with fun recipes that I know she will like is Just So Much Fun!  It happens that my husband and I generally enjoy the recipes, too – so win/win!

Leah’s tastes have changed pretty drastically since adopting an AIP lifestyle.  She was super picky when she first moved in, but now is quite content with bone broth, fermented veggies, meat, veggies and fruit, but once in a while, she just wants a treat!  One day, Leah happened to be craving pizza (her favorite food) and was feeling a little sad that she could probably not ever have it again.  We know that you can make an AIP crust, and an AIP sauce, but CHEESE!!  Cheese is our favorite part of pizza!  Pizza without cheese…. Just isn’t pizza, somehow.  This pizza doesn’t have cheese, but it has a creamy sauce that mimics the cheese.  Yes!  Creamy and yummy!  This recipe is for those times that you need to socialize, have a treat, or just have fun in the kitchen.  Enjoy!

  • Prep Time: 1 hour and 15 minutes start to finish
  • Cook Time: 50 minutes
  • Servings: 4

AIP Ham and Pineapple Pizza

  1. 008Click the link and follow the instructions to make the batter, it is easy!  But it does require a food processor or high speed blender.
  2. Spread batter on a parchment lined sheet pan.
  3. Bake at 375 degrees, for 30 minutes.
  4. Let cool for a few minutes, then cover with another piece of parchment and flip over.  (This isn’t hard, it holds together fine…)
  5. To the side is a picture of the cooked and flipped crust.  The dry side will be down, and the sticky side will be up.
  1. Pull the parchment and crust back in the pan – it should be sticky side up and dry side down.
  1. Core and slice pineapple.
  2. Place slices on a hot grill and flip once you can see grill lines.
  3. Cool and chop into pieces.

*It actually tastes just fine with a chopped can of pineapple, no need to grill if canned.  It saves a lot of work – just chop the pieces small, and use as much as you want (I didn’t need the whole can.)

  • 8 oz. of Ham – preferably preservative free with good ingredients
  1. Chop and set aside.
  2. I’m absolutely positive that this would work fabulously with crispy cooked bacon pieces, but I haven’t tried it yet.

Creamy Sauce:

  1. Heat 1 Tbs. of coconut oil over medium heat.
  2. Add 4 cloves of chopped garlic.  Cook until it sizzles a bit.  (Don’t let it get too hot!)
  3. Add 1 cup of creamy coconut milk (from a can)
  4. Measure ¼ cup of additional creamy coconut milk into that same measuring cup, and mix in 1 ½ Tbs. of arrowroot until there are no lumps.
  5. Whisk the coconut milk/arrowroot mixture into the garlic/coconut milk mixture.
  6. Add ¼ tsp. sea salt.
  7. Whisk until it is almost boiling.  It should be thick and creamy.

Put it all together:

  1. Spread the sauce on the sticky side of the pizza crust.
  2. Sprinkle with Ham and Pineapple.
  3. Sprinkle chopped green onions or garlic scapes for some added flavor and color.  (Optional)
  4. Bake at 375 for 20 minutes – or until brown and bubbly (see the photo below).
  5. Let cool for a few minutes, then cut and enjoy!  The crust is mostly crispy, part floppy, but totally delicious.



I made the “pizza”, my teenagers loved it. I thought it was more work and mess than it was worth (it was gone in a matter of 5 minutes). If someone else made it, I would be happy to eat it any day of the week. The real take away here is the plantain wrap recipe that was used as the crust. I can definitely see taking leftover roast wrapped in plantain for lunches. Thank you for the new recipe to try – it is sparking many new ideas in my household.

Great recipe! It was a little time consuming, but I’ve faced the fact all my meals will take time to prepare since they are ALL from scratch. I’ve been on the autoimmune diet for 3 weeks now and needed something like this, it helped fill the void I started feeling each time my family ate pizza. Now I have my own, and it is SO delicious! I followed the recipe as directed, but added cilantro instead of green onions, so good!!

I don’t usually leave comments but I wanted everyone to know I just made this and it is absolutely amazing! The sauce imitates cheese wonderfully! It is just so good! Thank you for this recipe. It is totally worth the effort. I happened to have leftover ham and pineapple so it was that much easier for me. I highly recommend this one!

This looked intriguing and I had a couple green plantains on hand, so thought I would try it. I love ham and pineapple pizza (back when i used to eat “real” pizza, which ironically now seems far from real food to me). I have to agree w/the previous commenter that it’s more trouble than it’s worth. I also thought the whole thing tasted a bit coconut-y to me, due to the sauce. I made a paleo pizza for my family — w/nut flour crust, and at least we had a rare pizza treat, but all in all, will probably not be making this again.

This was delicious! I am following the FODMAP protocol so I omitted the garlic from the sauce, increased the salt in the sauce to 1 tsp, added some fresh rosemary, and 1 TB of the pineapple juice instead. Also used chicken instead of ham, and canned pineapple to make it easy. This really didn’t take that long to prepare; by the time the crust was done baking I had the sauce and other ingredients ready to go. (I LOVE the plantain wraps recipe and often make “flatbread” with it by adding fresh herbs to the batter. It’s definitely a winner!) I used fresh rosemary and basil in the crust for the pizza, and fresh basil on top. The sauce is not “cheese” of course, but it’s a creamy compliment and really brings the entire pizza together. Let the crust brown on the edges; the crisp texture and flavor are really reminiscent of pizza this way! Thank you for this recipe. 🙂

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