How was your Thanksgiving? We had three lovely Thanksgivings, two of which were fully AIP-friendly! So, needless to say, we’re still finishing off the last of many, many leftovers!
I know I don’t normally post this early in the week, but this quick and easy recipe is Part 1 of 2 posts that will be on the blog this week! (An early Christmas gift to you all! hehe)
This Paleo Plantain Pizza Crust was something I’ve been dying to try for months, but finally got around to it just before Thanksgiving! And it came together on the first try! It’s a ridiculously easy grain-free, egg-free, nut-free pizza crust that requires just a few plantains, oil, water, coconut flour, and spices! While this crust would be good with any toppings, I’m featuring it in blog post Part 2 that will creatively use up some of the Thanksgiving leftovers you may or may not still be eating!
So, Mark and I are total pizza-lovers. When we were dating, we used to try a different pizza place each Friday. Those were the days- well before I knew I had celiac! Thankfully, even my post-celiac life is still blessed with the occasional slice of delicious pizza. And really, the only difficult part about making a Paleo, AIP pizza nowadays is finding a reliable pizza crust.
While I have found several favorite crust recipes from other AIP food blogs, the problem I always have is with the size of the crust. I end up having to double or triple the recipe to get a large enough crust to feed a very hungry husband of mine who could easily eat a whole pizza by himself! Why are allergy-free pizza crusts so small?
I think this Paleo Plantain Pizza Crust is the perfect solution to my small pizza crust dilemma! This recipe only requires 3 plantains to make a very large crust! It’s actually amazing how much dough you get out of simply a few plantains, water, olive oil, a pinch of coconut flour, and some basic seasonings! Plus, not only does the crust make a large amount of dough, it’s sturdy, cuts perfectly, and even gets crispy on the edges like a typical thin-crust pizza!
Now, don’t get me wrong – this plantain crust doesn’t taste exactly like a traditional pizza crust made from flour. The flavor is more potato-like, since plantains are starchy like potatoes. But, considering that Mark and I are both pretty critical about our pizzas, this crust passed the test with us! It’s a keeper!
Using three green plantains, peel and chop them and add them to a hot pan with coconut oil. Fry up the plantain pieces until they’re golden in color and slightly softened. It takes about 5-6 minutes.
Once the plantains are cooked, add them to a food processor or blender and pulse until the plantains are broken up into small crumbs.
Then, add a cup of water and olive oil and pulse again until a sticky dough forms. Finally, add the coconut flour, spices, and sea salt and pulse again until combined. The dough should hold together without sticking to your hands too much.
Press the dough (or roll it out between two sheets of parchment) onto a large pizza pan covered with parchment. If it sticks slightly to your hands, just wet them with water or a little olive oil.
The dough should be pressed fairly thin – about 1/4 inch in thickness. You want a thin crust here.
Bake your Paleo Plantain Pizza Crust for 18-20 minutes at 450 degrees, or until slightly browned and crispy on the edges. Then, add your toppings (which I will do in my next post!) and bake again for another 8-10 minutes, or until toppings are hot.
And that, my friends, is all there is to it! This Paleo Plantain Pizza Crust can be a new staple recipe for any favorite pizza toppings! It’s amazing what plantains can do! Hang on to this recipe and pick up a couple of plantains today so that you can make my new pizza, coming to the blog later this week!
- 3 plantains (the greener, the better)
- 2 tablespoons coconut oil
- 1 cup of water
- 2 tablespoons olive oil
- 1.5 tablespoons coconut flour
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- Preheat oven to 450 degrees. Prepare a large baking sheet or pizza pan with parchment paper.
- Peel, chop, and pan-fry the plantains in coconut oil over medium/high heat for 5-6 minutes, or until golden and softened.
- Add the cooked plantains to a food processor or high-speed blender and pulse until broken down into crumbs.
- Add water and olive oil and pulse again until a wet dough forms.
- Add coconut flour, spices, and salt and pulse again until combined.
- Press dough out evenly onto pizza pan. (Wet your hands if it starts to stick.) Crust should be about ¼ inch in thickness.
- Bake for 18-20 minutes, or until edges are lightly browned and crisp. Add toppings of choice, then bake again for 8-10 minutes more.
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