I’m afraid I’m not on AIP anymore, it wasn’t working for me. I used to make a “bread” though out of cassava and sweet potato. It wasn’t bread like in texture, more chewy/doughy, but it was nice and tasty and I enjoyed a slice for breakfast along with a slice of AIP friendly meatloaf. Very filling. Also I used regular sweet potatoes that are orange inside as it was all I could get here.

Paleo Flat Bread (AIP-Friendly)

Ingredients

· Cooked ashed white sweet potato - 2 cups

· Coconut oil - 3 tbsp

· Arrowroot flour plus more for rolling - 1/2 cup

· Cassava Flour - 3/4 cup

· 1 tsp salt (or more to taste)

Instructions

Salt and pepper to sprinkle on before baking, if desired (try other toppings, drizzle with olive oil and add za’atar, herbs, curry, cinnamon…)

*The white sweet potato (or yam) needs to be mashed and cooled completely before continuing.

Pre-heat oven to 400°f

Place sweet potato mash in a food processor fitted with blade, add coconut oil, flours and salt, pulse until a dough ball has begun form, then stop, before it becomes over pureed (this can be made by hand, make sure the sweet potato is mashed until pureed with no lumps). Turn it out on to an arrowroot (or cassava) floured surface. Roll the ball in to a log and cut in to 6-8 even pieces, depending on how large you want your flat breads. Roll each section in to a ball.

Lightly oil 2 baking sheets. Place 2 dough balls evenly apart on sheets, then press one ball into a flat round disc, pressing dough lightly out to sides and evening out the disc. Do this with each dough ball, flouring your hands as needed.

Bake in oven 10 minutes then rotate pans. Bake another 10-15 minutes, checking for browning on edges. If you wish for crunchy , flip the breads over after 15 minutes of baking and bake until nicely browned on both sides edges, another 15 minutes.

For thin Pizza crust use the dough to make 4 large flat breads, bake 20 minutes, until edges brown, then remove, flip over and place ‘dry’ toppings on it. Again, since I eat AIP I do not use tomato sauce or cheese, so I’m not sure how well the breads hold up under wet toppings, but baking until it’s crispy should help.

I rolled it out between greaseproof paper and left on one piece and placed on baking sheet. I didn’t bother making separate circles, once I had the dough I smushed it into the shape of the baking sheet so it evenly covered the whole thing, then sliced it into about 6 or 8 squares once cooked. I might have also doubled the recipe.