Plantain Pizza Crust
Makes 12 mini pizza crusts, or 2 medium pizzas.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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