If there's one thing we hear constantly from our community, it's that meal planning on AIP gets exhausting. You're eating the same things over and over, you're spending too much time in the kitchen, and honestly, you're just tired of thinking about food. We get it because we've been there ourselves. That's why we're obsessed with showing you how our Vegan Pizza Crust & Flatbread Mix can solve way more problems than just pizza night.
This mix is genuinely one of the most versatile things sitting in your pantry right now, and we're willing to bet you're not using it to its full potential. We designed it to work from breakfast through dessert, and we're about to prove it. Let's walk through four completely different meals you can make with this one mix, because variety shouldn't be a luxury when you're healing your gut.
Breakfast: Wraps That Actually Hold Together
Look, we know mornings are rough. You're eliminating eggs, which rules out the easiest breakfast option for most people, and you need something fast that you can grab on your way out the door. Our flatbread mix makes wraps that actually work. They don't fall apart in your hands, they taste good, and they give you that portable breakfast option you've been missing.
Here's what you do. Make the flatbread dough like normal, but instead of one big flatbread, divide it into smaller portions for individual wraps. Press each one thin on parchment paper, maybe six inches across. Bake them until they're done but still bendy, usually around 10-12 minutes. You can make a whole batch on Sunday and keep them in the fridge for the week.
For fillings, honestly just use whatever you've got. Leftover roasted veggies from last night's dinner work great. Sautéed greens with some ground turkey or compliant sausage makes it filling. Mashed sweet potato with cinnamon and coconut butter gives you something a little sweet without going full dessert mode. The point is these wraps work with whatever compliant stuff is already in your fridge, so you're not making extra work for yourself.
We make a batch every Sunday and it completely changes our weekday mornings. They reheat well in a skillet or even in the microwave if you wrap them in a damp paper towel. When you're running late and need something you can eat in the car, these wraps become your go-to. They keep you full without that mid-morning crash that comes from eating too many carbs at breakfast.
Lunch: Pizza That Doesn't Make You Feel Left Out
Can we talk honestly for a second? Watching everyone else eat pizza while you're stuck with another salad is depressing. Pizza is comfort food, it's easy, and it's one of those things that makes you feel normal. Our flatbread mix gives you that back, and it's actually good. Not good for AIP. Actually good.
The trick is not expecting it to taste exactly like regular pizza because it won't. But it also shouldn't taste like cardboard, which is what a lot of grain-free crusts end up being. This crust is savory and satisfying, it holds up to toppings, and it gets a little crispy around the edges. It delivers that pizza experience your brain is craving without making you feel like you're compromising.
Make the dough and press it out on parchment paper, about a quarter inch thick. Pre-bake the crust for 8 minutes before you add anything on top. This step matters because it keeps the crust from getting soggy once you pile on sauce and toppings. For sauce, keep it simple with compliant tomato sauce and Italian herbs. If you're still eliminating tomatoes, try garlic-infused olive oil or a sweet potato puree with herbs instead.
Top your pizza with whatever vegetables you're doing well with. Roasted mushrooms, caramelized onions, fresh basil, compliant olives. If you've reintroduced some foods successfully, this is where you can get creative. The crust is sturdy enough to handle a good amount of toppings without falling apart. Bake the whole thing for another 10-12 minutes until everything's hot and the crust edges are golden.
Personal-sized pizzas are the way to go because everyone can customize their own, which helps if you're the only one eating AIP in your house. You can also make a bunch at once, freeze them after the pre-bake, and have quick lunches ready whenever. This is the kind of practical solution that makes AIP actually sustainable long-term instead of something you white-knuckle through.
Dinner: Naan for Curry Night
One of the unexpected upsides of AIP is that it pushes you toward cuisines that are already pretty grain-free and dairy-free. Indian food works really well once you're careful with spices during elimination and skip the yogurt. But curry without bread feels wrong. Our flatbread mix makes naan that's warm and pillowy and perfect for scooping up sauce.
The technique here is a little different from pizza. You want the dough thicker and you're cooking it at higher heat to get those characteristic blistered spots. Make the dough according to the package directions. Split it into four pieces and roll each one into an oval shape, about a quarter inch thick. Heat up a cast iron skillet with a little coconut oil over medium-high heat.
Cook each naan for two to three minutes per side. You're looking for it to puff up slightly and get those dark brown spots. Don't walk away during this part because the difference between perfectly charred and burned happens fast. The high heat and quick cooking give you that slightly smoky flavor that makes naan taste right. Brush the finished naan with melted coconut oil mixed with garlic for extra flavor.
Serve it with whatever AIP curry you like making. Simple chicken and vegetable curry with coconut milk is always solid. Beef curry with root vegetables works too. The naan gives you something to do with your hands, it adds texture to the meal, and it turns dinner into an actual experience instead of just eating to stay compliant. This is the kind of cooking that reminds you why food matters beyond just nutrients.
Dessert: Crepes That Feel Special
This is where our flatbread mix really shows off. With a couple tweaks, this savory mix becomes delicate crepes that work for dessert. This is the application that surprises people most because nobody expects a pizza crust mix to turn into something this refined.
To make dessert crepes, prepare the mix but add two tablespoons of maple syrup to the wet ingredients and thin the batter with extra water until it's pourable, like traditional crepe batter. Heat a nonstick skillet over medium heat with a little coconut oil. Pour a small amount of batter in and immediately swirl it around to create a thin, even layer.
Cook each crepe for about a minute until the edges lift and the bottom is lightly golden. Flip it carefully and cook another 30 seconds on the other side. These are more delicate than the thicker flatbread versions, so be gentle. Stack the finished crepes on a plate with parchment paper between each one so they don't stick together.
Fill your crepes with compliant fruit compote, maybe strawberries cooked down with maple syrup and vanilla. Sliced bananas with coconut butter drizzled over them works great. If you've reintroduced certain foods, your options open up even more. Roll the crepes, maybe dust them with a tiny bit of coconut sugar, and serve them warm. Suddenly you've got an elegant dessert that looks like you spent hours on it when really you just got creative with what you already had.
Why This Matters
We're not just giving you more recipe ideas for fun. We're trying to fundamentally change how you think about cooking on AIP. When you're eliminating so many common ingredients, it's easy to think you need a completely stocked specialty pantry to create any variety. That's not true, and it's not sustainable for most people.
Having a few truly versatile products means you can stock your pantry strategically without spending a fortune or overwhelming yourself with ingredients you'll use once. It means less shopping, more diverse meals, and way less decision fatigue. You're not constantly trying to figure out what to make with dozens of different specialty items. You're just getting really good at using a handful of quality products in creative ways.
This also makes meal planning so much easier. When you know one mix can cover multiple meals throughout the week, you can buy it with confidence. You're not gambling on whether you'll like something enough to finish the package. You're investing in something that'll actually get used, which matters both for your budget and your sanity. Wasting food is frustrating enough without the added guilt of wasting expensive specialty ingredients.
Making It Work in Real Life
Keep basic flatbread dough prepped in your fridge for up to three days. Make a batch Sunday and portion it out for different uses during the week. Monday's breakfast wraps, Wednesday's lunch pizza, Friday's curry and naan. Having the dough ready removes one of the biggest barriers to actually cooking, which is just getting started.
Play around with thickness depending on what you're making. Thinner for wraps and crepes. Medium for pizza. Slightly thicker for naan. Once you understand how thickness affects the final product, you can adjust based on what you're craving and what texture you want. There's no single right way, just what works for you.
Don't be scared to adjust seasonings based on whether you're going sweet or savory. The base mix is pretty neutral, which is exactly why it's so versatile. Add garlic powder and herbs for savory stuff. Stir in cinnamon and extra sweetener for breakfast or dessert. The mix is designed to be a blank canvas for whatever you're in the mood for.
Food Freedom Looks Like This
We created our products because we live this protocol ourselves. We understand how frustrating limited options are, how exhausting it is to cook everything from scratch, and how isolating it feels to miss out on normal food experiences. Our flatbread mix represents what we believe AIP should be. Not restrictive or miserable, but creative and genuinely enjoyable.
When one mix can handle breakfast, lunch, dinner, and dessert, you're not just surviving AIP anymore. You're actually thriving. You're making meals that satisfy you in every way. You're proving that healing through food doesn't require suffering. It just requires creativity, quality ingredients, and products made by people who get what you're going through because they're going through it too.
Your healing journey should include food that makes you feel good in every sense. It should taste good, support your recovery, and remind you that you're not broken or restricted. You're choosing to take care of yourself in a way that works for your body. That's powerful. So grab our flatbread mix and show yourself just how much variety AIP can actually have.
