This pizza crust is so good, it is chewy and crisp. It is reminiscent of a regular, gluten containing pizza, but this one, of course contains no grain. My husband, who still eats ANY pizza, gave it a thumbs up.
Thank you to The Curious Coconut for the idea to grate the plantain. Amanda grated plantain for her Fluffy Buns recipe, which for some reason, works like magic.
1 green plantain, grated
1/4 c. extra virgin olive oil
1/4 c. – 1/2 c. water
1 T. apple cider vinegar
1 and 1/4 c. tapioca flour
1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. baking soda
Preheat oven to 425 F and place 1 T. of extra virgin olive oil on a sheet pan.
Peel the plantain by cutting off each end. Then make 4-5 vertical slices down the entire length of the plantain being sure to only pierce the skin. Using your finger, slide it between the plantain and it’s peel. The peel should come off easily in long strips. Grate plantain using a box grater.
Add wet ingredients to a mixing bowl first: grated plantain, olive oil, apple cider vinegar, and 1/4 c. of water go in. Stir well using a wooden spoon. Add dry ingredients and mix well. If dough is too dry, add more water 1 tablespoon at a time. The dough should form a ball that can be handled easily without sticking to your hands. It will have slight cracks in it, make sure it is not too wet.
Place round dough ball on sheet pan and press into a round pizza shape using your hands. Create a little mound around the edge, so the edge is thicker and resembles a crust. The pizza will not spread at all, so the shape you make is the shape you will get.
Pre-bake crust for 14 minutes. Remove from oven, top with favorite toppings and bake again for 7 minutes.
For the pizza pictured, I used AIP basil pesto, left-over shredded lamb, and arugula.
Other AIP friendly pizza topping ideas:
- Hawaiian: AIP BBQ sauce, nitrate and sugar free ham, pineapple, onion
- Italian: artichoke hearts, olives, basil and drizzled with olive oil
- Mexican: cilantro chimichurri, ground beef, and onion
- Tex-Mex: AIP BBQ sauce, pulled pork, and avocado
- Veggie: broccoli, zucchini, scallions, capers, and drizzled with olive oil