Autoimmune Protocol (see note), Paleo, Vegan (see note), Vegetarian (see note), Nightshade Free, Whole 30, Grain Free, Gluten Free, Nut Free, Dairy Free, Pescatarian
Ingredients
2 green plantains
1 tsp sea salt
¼ of a small red onion
10 green olives
4 pieces salami
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh oregano
Optional: add desired amounts of nutritional yeast and or herbs and spices of choice
Optional: omit or add additional toppings of choice
Instructions
Bring a pot of water to a boil.
Wash and cut plantain in a few pieces.
Place plantain in boiling water with skin on and boil for 30 min or until you can easily pierce plantain pieces with a fork. The more cooked they are the easier the dough will stick together.
Once cooked allow to cool for a few minutes.
Peel plantain, place in a food processor along with salt and optional nutritional yeast, herbs and spices (I personally like it plain) and process on high until a dough ball forms.
Place a piece of parchment paper on counter. Place dough ball in the center and roll with a rolling pin to around ⅛" - ¼" thickness. If you find it is sticking you can add another piece of parchment paper on top.
I like to cut the jagged edges off to make a perfect circle but this is not necessary. You want the entire thing to fully fit on a baking sheet so that it cooks evenly.
Keep crust on the parchment paper and place on a baking sheet.
To precook the crust cook at 425 degrees for around 10-15 min or to desired crispness.
NOTE: You will be adding toppings so will be putting it back in the oven for another 5 min or so. You want to make sure it is not too done/browned before you put on your other toppings.
It is recommend to flip the crust once or twice during cooking if you want a crisper crust. The easiest way I have found to flip the crust is to do the following. Remove from the oven and pick up the crust while still on the parchment paper. Place on another baking sheet or cutting board (you need something that is flat and easy to lift so you can flip the crust). Place another piece of parchment paper on top of the crust. Lay your other pan or cutting board over the top. Carefully pick up the crust by holding it underneath and above and flip all together. Now the pan or cutting board will be under the crust and the crust will be on the new piece of parchment paper.
Place the crust sill on the parchment paper back on the hot pan and place back in the oven. the longer it cooks the easier flipping will become because it will start to crisp up.
If you want a softer crust you can skip flipping it or cook for less time.
While crust is cooking slice the olives, onions and salami. Chop or tear the basil and oregano.
After precooking remove the crust from the oven and lightly brush with olive oil. Sprinkle with garlic powder and add the toppings (olives, onions, salami, basil and oregano or any of your choosing).
Put back in the oven for about 5 min or until edges brown and toppings slightly cook.
Sprinkle with basil and oregano.
Slice with a pizza cutter and serve.
Notes
Use organic and consciously sourced meats whenever possible! If you are strict Autoimmune Protocol read ingredients on salami carefully or omit all together. It can be hard to find a totally compliant salami. For Vegan, Vegetarian and Pescatarian omit salami.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/thin-crisp-italian-plantain-crust-pizza/