Two years ago, I went through this phase of making pizza crusts with anything but actual pizza dough. It all started with this cauliflower pizza crust from Nutrition Stripped, and I thought was a genius idea to sneak it more vegetables to one of my favorite comfort foods. Then, I ventured over to other vegetables, like zucchini and spaghetti squash, which, by the way, was a total waste of time. Between waiting for that squash to cook and then wringing out liquid from the flesh, the spaghetti squash crust took nearly 2 hours make. Plus, the flavors didn’t exactly blow my mind either. That’s a recipe I’m never digging up again.
I played around with alternative pizza crusts a bit more, and by some lucky experiment, I discovered that plantain crusts are the way to go. I know, it sounds a bit strange, but stick with me here. It’s a bit like having a slightly sweet cornbread pizza crust, except it’s made with plantains instead. And, in case you’re wondering/slightly worried, this crust does NOT taste like bananas. There’s nothing but tastiness going on here.
I decided to revive this old plantain crust recipe on the blog and made a little video for it, too. Originally, I was going to do a pepperoni pizza, but I just fell in love with this three cheese version. Hope you’re enjoying my videos, and be sure to give this recipe a try!
By the way, if you’re looking for more ways to eat plantains, try my plantain fried rice or chicken fajitas with fried plantains!
MASTER MY MISTAKES / COOKING NOTES
- Make sure to use black plantains: You want to use very ripe plantains for this crust because they’re easiest to peel and mash. I’ve tried making a crust with a yellow plantain, and I could barely mash it with my potato masher! Usually, the plantains I see at the grocery store are green or just barely turning yellow. Pick up one of those and leave it on your counter for about a week. They should turn black by then.
- Substitutes for almond meal/flour: If you don’t have any of that around, just use gluten-free or regular all-purpose flour.
If you like the video, I would love it if you could give it a thumbs up on YouTube! For the latest updates, subscribe to my YouTube channel. Also, if you make this pizza, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!
Three Cheese Plantain Crust Pizza
- 1 ripe, black plantain
- 1 large egg
- 1/4 cup (30g) almond meal or flour
- 2 TBS mozzarella cheese
- 1/2 tsp dried oregano
- pinch of salt
- pizza sauce
- shredded mozzarella cheese
- shredded parmesan
- diced cherry tomatoes
- ricotta cheese
- chopped basil
- ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, mash the plantain. Mix in the rest of the ingredients for the crust. Pour mixture on prepared baking sheet, and spread to a circular shape.
- Bake the plantain crust for 10 minutes, until the crust is firm to touch.
- Remove crust from oven and bring heat up to 400 degrees F (205 degrees C).
- Spread on pizza sauce. It’s up to you how much to use. I used about 3 tablespoons. Sprinkle on mozzarella cheese, parmesan, and diced tomatoes. Dot ricotta cheese all over the pizza.
- Bake at 400º F for about another 10 minutes, or until the cheeses have melted. Serve immediately.
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