I don’t know why but I have an attraction to pizza. Many times when I’m hiking, day dreaming of kitchen experiments, I repeatedly go back to pizza. Hmm….I wonder if I try this for a crust? Ooh…..what if I top it with that? I have been there done that with pizza. From crusts made with spinach to zucchini, eggplant, cauliflower of course (before it was cool and common), tapioca flour, almond meal, coconut flour, butternut, sweet potatoes, eggs, chicken, and more than I can come up with off the top of my head. But for some reason I am always seeking to improve it. One more crust. Another idea. One more topping combo.
And then I go back to my goal boards. Actually I go back to the mountains. To Green Mountain Falls, Colorado. To that one Sunday, as I walking towards Pikes Peak, with it’s changing Aspen trees and snow capped top. When I stopped right in the middle of the road, hit with epiphany. I don’t want to train kettlebells. I don’t want to be a coach and tell people what to do. I want to be in the kitchen. I want my own business and little baby. I want creative freedom and license. I want to build something of my own. I want to experiment. I want the joy I feel being in the kitchen all the time. I want to cook for others. I want that smile or moan of satisfaction from good tasting food. What?!?! This gluten-free? You made this from scratch? I want my own food bus…..pause. When Julie came back to the kitchen at work to tell me her grilled cheese was fabulous and I need to do my own food venture, I instinctively resounded with: you’re right that’s exactly what I want. My own little food bus. More specifically a pre-1970’s VW bus. Two tone. Lavender on top, mint on bottom. Floral interior. Open the hatch. Serve up some tasty Paulin Paleo Pizza (and ice cream). That’s it, the dream, roadside Paleo Pizza. A variety of crust. Custom, choose/design your own toppings. It is so magical in my head.
And so yesterday as I was hiking, it hit me. Today you will make a plantain pizza crust. When I shared my endeavors with my friends, many of them had never had plantains. Even better, expanding and exposing my friends to more tastes, flavors, and foods. At the end I hopped on my bike and headed straight to the store. I will confess I was more focused on the crust than the topping, so I just did a little bacon weave for the top (although when my friend Tab came in and I yelled that I was downstairs weaving, she legit thought I was making a basket or something).
The overall reviews from Tab and my man friend were that it was a good crust (Tab even liked it better than the one I sell at the market). Totally good-to-go. Next time we just need to work on the toppings!
Plantain Pizza Crust
- 2 Plantains
- 2 eggs
- 2 tbsp cashew meal
- 1/3 cup tapioca flour
- 1 tsp sea salt
- 1 tbsp oregano
Let’s Make it Happen: Pre-heat oven to 400. Remove the plantain peel. I like to make vertical cuts on opposing sides and then I I start tearing it away. Toss into the food processor with the remaining ingredients. Pulse until it is smooth. Pour and smooth onto a greased pan. Bake until golden on top, or until the edges start to brown slightly. Remove. Go crazy, use creative freedom and top that baby. Bake a bit more. Slice and serve!