Gluten-Free Plantain Pizza Crust

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My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.

I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.

I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).

If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.

20180314_220624.jpgGluten-Free Plantain Pizza

  • 2 plantains
  • 2 eggs, beaten
  • 1 1/2 cup arrowroot flour
  • salt and pepper to taste

Let’s Make it Happen: Preheat oven to 400. To peel plantains, I cut off the ends and make 3 vertical slits in the peel. Peel the plantains. Cut into chunks. Put in a food processor. Process for a few minutes. Add the eggs, arrowroot, salt and pepper. If it seems too runny add some more arrowroot. Mine was a little sticky, but it shaped into a ball and I could shape it. Grease pan. Pat the crusts into the pan (again you can make two crusts). Prick with a fork. Bake for 10 to 15 minutes. Mine wasn’t necessarily golden (just shy of it), but you could tell it was baked and not set up.

I cooled and froze mine for a later date, but you can top your pizza here and bake for an additional 10 minutes.

That’s it, it is that easy!

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