Autoimmune Protocol Plantain Pizza!

BY IN Uncategorized 62 COMMENTS

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!
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Crust:

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.

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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. 🙂

62 Comments

  1. juliagarfield |

    Wow, beautiful. I’ll probably leave out the baking soda. This is one of those rare recipes that I (almost) don’t need to adjust at all! Thank you!

    Reply
  2. Petra Chambers-Sinclair |

    I’m starting an AIP on Saturday & very excited to try this recipe… pizza & wraps! I’ll omit the baking soda, too, & possibly the garlic as it’s a FODMAP. Thank you for the inspiration!

    Reply
  3. Erin Friedly |

    I made this last night! As someone who hasn’t had anything remotely pizza like since March of last year this hit the spot in a way I can’t put into words! Thank you! It was delicious! I can’t wait to make it again. Would have made it sooner but I’ve had a hard time coming across green plantains lately. Love this recipe. Thank you, thank you, thank you!

    Reply
  4. Liz Lamontagne |

    I made this along with a “no-mato” sauce that tastes just like marinara. Made me so incredibly happy to have “pizza” again. The only issue I had was that my crust stuck to the parchment paper! I had to literally scrape it off with a knife. Pretty sure I followed instructions properly. Next time I plan on using a greased pan instead. Any thoughts why this happened?

    Reply
    • Mary Lapp |

      How strange! I make this recipe every week – and have never had any trouble at all. Why don’t you try baking it an extra 10 minutes next time? Let me know if you figure it out!

      Reply
      • Elizabeth Lamontagne |

        Perhaps it was the paper I used. I used wax paper that’s older. Maybe it’s no good!

        Reply
          • Daniela Ragusa |

            I mistakenly used waxed paper once instead of parchment paper (for a different recipe) and it was a complete disaster because the wax seeped out of the paper and stuck to the food. I hope you didn’t eat it! On another note, my oven was locked in self cleaning mode this evening, so I used the pizza crust recipe as a thick batter with which I made tortillas for tacos. I made two large tortillas at a time on a stove top griddle on medium heat by placing a large dollop on the griddle and spreading it out with the back of a spoon. I cooked them 3 minutes on the first side and 2 minutes after turning with a very large spatula. Excellent results. Thank you for this great recipe!

          • Mary Lapp |

            Too bad about the wax paper – and great to know about the stove top! Glad you are enjoying it 🙂

  5. Jen |

    What a great recipe idea. Having been on every healing diet permutation under the sun for the last 2 years, I’ve just started AIP and finding its helping alot. At last! This recipe looks like that one could really help with the carb cravings, thanks for sharing it. Jen

    Reply
    • Mary Lapp |

      Of course! The green ones are not sweet. It doesn’t taste like pizza crust if they are sweet – and even the yellow ones add a sweetness that I find undesirable in a pizza crust. 🙂

      Reply
    • Mary Lapp |

      The olive oil isn’t working as a binder here – it is moisture. Eggs would work, I’m sure – but I’m allergic to eggs and designed the recipe to work without them 🙂 There are Tons of recipes with eggs, if you can eat them! 🙂 Hope it works for you!

      Reply
  6. Mrs G |

    I made this yesterday for dinner, as I’m searching for a nice pizza recipe and I finding that grating a cauliflower without a food processor takes way too much time (and I usually hurt myself)…
    So I made this recipe. I added some fresh rosemary (finely chopped) in the dough and some onion powder to mask the plantain taste as much as possible. I used a lot of toppings (I’m not on AIP, just standard dairy-free paleo) and I baked the pizza for 20 minutes. I sliced and bake it for 5-8 more minutes as the middle of the pizza was a bit mushy. The edges get really crunchy and I love them. Next time, i might make two smaller pizzas in order to have even more crunchy edges.

    Reply
  7. Dawn |

    Delicious! But mine turns really dark brown/green. I’ve made the recipe twice, once as a pizza crust, then smaller ones for wraps, and it turned that unappetizing color both times…. Any suggestions? It still tastes great, and I love the texture, thank you!

    Reply
    • Mary Lapp |

      The baking soda can react sometimes – but not every time, so I don’t know why. I just leave it out and don’t notice a difference… Glad you enjoy the rest of it!

      Reply
  8. Denise Mckeown |

    Hi
    This recipe sounds interesting but I have no idea what plantains are. Do they have another name perhaps i could try to find them. I live in Auckland New Zealand.
    Thanks

    Reply
    • Mary Lapp |

      Hi Denise – I don’t know if they are available in New Zealand or not – but they are large starchy banana type fruit. They are very starchy when green, and sweet when black/yellow. I’d ask the produce manager at your grocery store – it could be that you just didn’t notice them. Good luck! 🙂

      Reply
  9. Lovely |

    Wow! Looks Yummy! I think its easier to make than the regular pizza that we buy in the mall.The uniqueness of making it attracts me most! I’ll try to make one of it! Thank you!

    Reply
  10. Lari |

    Made this for the first time tonight. 28 days into living primal/paleo and, while there are things I REALLY miss, I am feeling the difference in great ways, including losing 9.5 lbs so far (with exercise). I am doing it for health and lifestyle change, but the weight loss is a bonus that I needed too. I love how it has forced me to explore, experiment, and get back in the kitchen. I am Latina, so the plantain crust called to me! 🙂 I added nutritional yeast (for a nutty/cheesy like taste), lots of ground pepper, onion, mushrooms, and tomatoes to mine; plus crushed tomato to finish half of it after cooking to compare how I liked it best. LOVE IT! I will spread it way thinner next time; had to cook for a while longer (10-15 min) to cook through b/c too thick. THANK YOU!
    I hope you don’t mind, but I put it through/on sparkpeople.com as best as the app allows and credited your website. http://recipes.sparkpeople.com/recipe-calories.asp?recipe=2869849 Thank you so much!

    Reply
  11. Sue K |

    My husband and I have transitioned over to a plant – based diet about 2 months ago. We have also eliminated carbs and love the way we both feel. Admittedly, though, we miss our ‘pizza Thursdays’. Tonight was my first attempt at this recipe and my family LOVED it. No problems or issues – it came out awesome. I topped ours with some chopped tomatoes that I cooked in garlic and chopped onion (seasoned to taste) I also threw some fresh spinach in and spread all over the partially braked plantain crust. This recipe is a keeper and will now be included with our ‘go to’ recipes! Thank you!

    Reply
  12. Sarah Beechy |

    This recipe is absolutely amazing! Thank you soooo much! I did a happy dance while eating it, and my hubby liked it too!

    Reply
      • Matthias |

        Hi Mary,

        Sorry wasn’t here for a while. Well that’s the problem with that. We were close in buying one ourselves when I read all that. We have a Magimix which isn’t really better. First bpa, now they changed to the same rubbish material. We used our old blender with a glass jug for long now, but then I ditched it. At the moment we are thinking about getting a Thermomix TM5 whitch has a metall jug, but I found a video of a woman saying that a jug from Waring shall fit the Vita Mix. I am not sure why they just don’t use glass? I think anyone mentioned that they found pieces of glass in it, which as far as I can remember never had. My mom had an either Oster or Kenwood blender and never any issues. Of course if you’d throw it around, but even on our cheapest Lidl one for 20£ Or so that never happened. Food processor seems to be only Kenwood out there with glass and on the blender side only the Thermomix which is a bit superior to the Vitamix I’d say as you use it to prepare soups as it heats up. If you have anything please let me know.
        Matthias

        Reply
  13. jessica Umphenour |

    Thank you for the recipe! I can now have pizza☺ bonus my husband lived it !

    Reply
  14. Elizabeth |

    Absolutely loved this recipe! One question: when do you add the olive oil? Does it go into the mixture or is it drizzled on with the toppings? Or both?

    Reply
    • Mary Lapp |

      Sorry if it was confusing! The 1/3 cup goes in with the water – but you can drizzle some extra on top if you wish. Glad you liked it!

      Reply

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