Plantain Pizza Crust

By á-14014

This works the very best with a Vita Mix. It is smoother, and has a better consistency.
Made with a food processor, it is not quite as pretty, but tastes pretty much the same.

Drizzle with olive oil and fresh rosemary for focaccia.
If you CAN have tomatoes, pepperoni, and cheese, use tomatoes, pepperoni, and cheese.
Topping ideas: mushrooms, onions, any veggies- really, sausage, artichokes, spinach, seasoned hamburg, little pieces of steak…
The pizza may turn very dark if you don’t use the lemon juice/apple cider vinegar. It is a reaction from the baking soda, but it does not effect the taste.
IT BENDS!! Make it plain and use it as a wrap!! :) It bends best slightly warm or room temp….
The consistency is Not good when cold. Throw it in the toaster oven or microwave if eating leftovers.
Can make a tortilla type thing in fry pan if spread out with the back of a spoon.
Divide into smaller crusts if want more crispy edges.

Ingredients

• 4 cups peeled and cubed GREEN plantain pieces (3 or 4 green plantains)
• 1-3 cloves garlic
• 1/3 cup extra virgin olive oil
• 1/3 to 1 cup water
• 1 tsp. sea salt
• 1/2 tsp. baking soda
• 1/2 tsp. lemon juice or apple cider vinegar

Preparation

Step 1

Vita Mix Instructions:
1. Place all ingredients in your Vita Mix, starting with 1/3 cup water. If you want it super garlicy, add the 3 cloves – the one clove just covers the plantain flavor. (Which isn’t entirely bad! Feel free to use no garlic.) Make sure the black tamper is in the lid.

2. Puree starting on low, and working higher, using the tamper to push down the plantain. You want it to be smooth – and add more water as necessary. You want to add as little as possible, but some plantains seem drier than others – in the end, it always tastes good. :)

3. When it is smooth and well pureed, spread “dough/paste” on a parchment lined or greased cookie sheet.

4. Drizzle with olive oil, sprinkle veggies, meat, or whatever toppings you please.

5. Bake at 400 degrees for 20-25 minutes.