PLANTAIN PIZZA CRUST

I had pizza for the first time in at least two years.  Two Years without any pizza goodness. I was going to put the second one in all caps to really emphasize that for you, but I always feel like I’m yelling if I use caps. It feels too extreme for me. TWO YEARS. Well, maybe that’s actually an appropriate use of all caps. Do you ever get people sending you messages/comments in all caps and just wonder why? Or how about all caps and no punctuation whatsoever. Then the message is just one big yelling run-sentence. Ugh the worst.

But let’s get back to the pizza.

Two years without pizza, and what do I find myself craving? Pizza, of course! I don’t often get huge cravings for this foods I used to pretty much live off of before, but I was really craving pizza, And this is not a craving that can be handled with veggies with toppings to mimic a pizza flavor, or even a cauliflower crust. I wasn’t just craving the flavor of pizza, but the experience. The chewy, slightly crispy crust topped with bright, tangy tomato sauce, pepperoni and rich, gooey cheese. Okay, so I had to forgo the cheese, but this pizza still satisfied the craving. Even though it doesn’t perfectly mimic gluten-filled pizza crust, it’s still makes a dang good pizza! Even my real gluten-pizza loving family members loved this pizza.

I haven’t tried yet, but I bet the crust would even freeze well after baked, so that it’s ready to use whenever you just need some pizza. Topped with your favorite topping like tomato sauce, pepperoni and veggies, they won’t even know that it’s good for them. Or at the very least, better than the grain-filled original. Whether you can tolerate cheese or not, this pizza will satisfy. Although if you can, it’ll only be that much better, and I’m a little jealous!

The inspiration for this particular crust came from Tammy Credicott of The Healthy GF Life. She has a recipe for pizza crust that uses yeast to get a true pizza feel and taste, and I wanted to do the same. I have made her recipe for my family and they love it, but I needed one without almond flour for myself. My adaptation actually uses a vegetable to replace the flour, but you wouldn’t know it. This would of course be my favorite, plantains! I’m convinced that you can use plantains for pretty much anything, and they always taste amazing. What is probably my most popular recipe, Flourless Fudge Brownie Bites, even uses plantains as the main ingredient. In the crust, they work perfectly to lend both texture and flavor.

I hope you are as excited about having a grain-free, nut-free, tapioca-free pizza alternative as I am! Have you not had pizza in a long time, and miss the occasional experience of it? Or are you new to a grain-free diet and afraid you won’t be able to replace some of your favorites, like pizza? Leave a comment and let me know!

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PLANTAIN PIZZA CRUST

Author: Hold the Grain

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 1 crust

 

INGREDIENTS

• 2 Teaspoons active dry yeast
• 2 Teaspoons honey
• ¼ Cup warm water
• 2 Green plantains
• ½ Cup arrowroot flour
• 3 Tablespoons coconut flour
• Pinch of salt
• 1 Egg
• 1 Tablespoon olive oil
• 1 Teaspoon apple cider vinegar

Optional add-ins:

• 1 Teaspoon Italian seasoning
• 1 Teaspoon garlic powder (for a garlic crust)

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Dissolve the yeast and honey in ¼ cup warm water and let it sit 5 minutes to foam.
3. Peel the plantains and put them into a high speed blender. Blend until completely pureed and smooth. Measure 1½ Cup of the pureed plantain and transfer to a mixing bowl. Add the arrowroot, coconut flour and salt to the bowl and stir to combine.
4. In a separate bowl, whisk the egg and pour it over the flour with the water/yeast mixture, oil and vinegar. Combine to create a dough.
5. Line a pizza pan or baking sheet with parchment paper. Place the dough onto the parchment and use a spatula to spread the dough into a large circle or rectangle. Bake for about 15 minutes.
6. Remove from the oven and increase the heat to 450 degrees. Carefully flip the crust over. I have found this easiest by picking up the parchment paper and turning it down onto a separate sheet of parchment.
7. Top with your pizza toppings of choice, and return to the oven for about 10 minutes.
8. Slice and enjoy!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.