Egg, dairy, grain, nightshade, coconut, nut and seed free pizza/focaccia/flat bread!  🙂  This is really quite yummy – and much easier to make than regular pizza.  It is a flat bread, with a doughy consistency that pleases me tremendously.  My inspiration for the recipe came from The Paleo Mom’s Plantain Crackers.  They are so good, if you haven’t tried them! 🙂

Here are some things to note:

  • This works the very best with a Vita Mix.  It is smoother, and has a better consistency.
  • Made with a food processor, it is not quite as pretty, but tastes pretty much the same.
  • Drizzle with olive oil and fresh rosemary for focaccia.
  • If you CAN have tomatoes, pepperoni, and cheese, use tomatoes, pepperoni, and cheese.
  • Topping ideas: mushrooms, onions, any veggies- really, sausage, artichokes, spinach, seasoned hamburg, little pieces of steak…
  • The pizza may turn very dark if you don’t use the lemon juice/apple cider vinegar.  It is a reaction from the baking soda, but it does not effect the taste.  *Update: No need to add the baking soda!  🙂
  • IT BENDS!!  Make it plain and use it as a wrap!! 🙂  It bends best slightly warm or room temp….
  • The consistency is Not good when cold.  Throw it in the toaster oven or microwave if eating leftovers.
  • Enjoy! 🙂
  • Click here to see a fun new way to make the pizza!



4 cups peeled and cubed GREEN plantain pieces (3 or 4 green plantains)
1-3 cloves garlic
1/3 cup extra virgin olive oil
1 cup water
1 tsp. sea salt
1/2 tsp. baking soda  (Not needed – plus it can discolor the final product)
1/2 tsp. lemon juice or apple cider vinegar (Not needed as it was just here to help the  baking soda)

Vita Mix Instructions:
1. Place all ingredients in your Vita Mix.  If you want it super garlicy, add the 3 cloves – the one clove just covers the plantain flavor.  (Which isn’t entirely bad!  Feel free to use no garlic.)  Make sure the  black tamper is in the lid.

2. Puree starting on low, and working higher, using the tamper to push down the plantain.  You want it to be smooth – and add more water as necessary.  You want to add as little as possible, but some plantains seem drier than others – in the end, it always tastes good. 🙂

3. When it is smooth and well pureed, spread “dough/paste” on a parchment lined or greased cookie sheet.


4. Drizzle with olive oil, sprinkle veggies, meat, or whatever toppings you please.  If you have a Sauce – you must bake it first, then spread the sauce and toppings, then bake it again! 🙂

5. Bake at 400 degrees for 20-25 minutes.

007The pepperoni part is for my husband. 🙂  He can’t do dairy either, but wouldn’t that be good with cheese!!?  🙂

Food Processor Version:
1. Put your plantain and garlic in the food processor.

2. Process until it is in small pieces and scrape down.  Make sure it is uniform.  You don’t want to bite into a chunk of garlic!

3. Add the remaining ingredients.  Process, scrape the sides, process, scrape sides.  But make sure it is as smooth as possible!

4. Move up to step 3 in the Vita Mix version and follow instructions from there. 🙂

003See, the food processor version is not quite so smooth.  ^^^

011It bends!  Make it plain and use it as a wrap!! 🙂  *It does Not bend well when it is freezing cold, though!  The consistency isn’t as nice as it is when it is room temp.

This recipe was shared on Pennywise Platter and Paleo AIP Recipe Roundtable.  🙂 and Allergy Free Paleo Party. 🙂