If you like pizza but have been hesitating about eating it because of the crust, here’s an alternative if you like plantains. The greener the plantains, the weaker the plantain taste and the crunchier the crust will be when baked. And put whatever toppings on it you like, just as you would with any pizza. I chose turkey Italian sausage, onions, mushrooms, and the dairy-free cheese I like.
First, you need to peel your green plantains. Here’s how to do it:
- Make sure the plantains are warm; don’t try to peel them if you’ve had them in the refrigerator.
- Cut off the ends
- Slit along a ridge the length of the plantain, being careful to only cut the peel
- Make a cut around the plantain in the middle or cut it in half for ease of peeling
- Slide the knife edge under the edge of the peel to loosen
- Remove peel side to side rather than lengthwise, it will come off in sections and you may need to cut the edge of each ridge to loose it
What you’ll need:
- 3 large green plantains*
- 1/4 cup water
- 1/4 cup olive oil
- 4 cloves garlic
- 3/4 teaspoons of sea salt
- 1/2 teaspoon baking soda
*If your plantains are more than 8 inches long, you may need to increase the water and oil slightly.
Preheat oven to 450 degrees. In food processor, add plantains cut into pieces, water, olive oil and garlic. Blend until smooth and then add the sea salt and baking soda. Blend until combined. On a parchment paper lined baking sheet, pour out the plantain mixture and spread evenly into a circle leaving a slight ridge along the outside to stop toppings from escaping. Reduce oven temperature to 400 degree and bake 30-35 minutes until thoroughly cooked and golden brown. Remove the pizza crust. It will feel soft.
Put the oven temperature back to 450 degrees (this is so the bottom side of the crust will get crispy). Add the pizza sauce and toppings. Return to the oven for another 15-20 minutes until toppings are hot and the cheese has melted.