2 ripe plantains (with plenty of black spots), mashed
2 large eggs
3 garlic cloves, minced or pressed
1/4 cup almond meal
3 TBS nutritional yeast
1 1/2 tsp salt
1 1/2 tsp dried oregano
Preheat oven to 375º F. Line two baking sheets with silicone mats or parchment paper.
In a medium-sized bowl, mix the mashed plantains and eggs together. Stir in all the dry ingredients until well incorporated.
If you are making mini-pizzas (like the ones in the photo), scoop out 2 to 3 tablespoons of the plantain mixture onto the lined baking sheets. Spread the mixture into a small circular shape, and repeat for the remaining mixture. If you are making larger pizzas, divide the mixture in half and spread it on top of each baking sheet.
Bake the plantain crusts for about 10 to 11 minutes, or until the crusts are firm to touch.
Take the crusts out of the oven and add your favorite toppings.
Bake at 400º F for about another 10 minutes, or until the toppings are cooked through.
1. Inspired by the cauliflower pizza crust recipe from Nutrition Stripped.[br]2. If you don’t have nutritional yeast, feel free to substitute it with cheese.