Thin + Crisp Italian Plantain Crust Pizza
This super crisp Italian inspired pizza is delicious and simple to make. The crust for this pizza is made with only plantain and sea salt so there is no measuring or mixing which means no mess! Don't let the number of steps scare you. I wanted to make sure you had all my tips to make the process as easy as it can be. Enjoy!
- 2 pieces 2 pieces 2 pieces Plantain, Green works best.
- 1 tsp 1 tsp 1 tsp Sea Salt
- 0.25 pieces 0.25 pieces 0.25 pieces Red Onion, Small size.
- 10 pieces 10 pieces 10 pieces Olives, Green or preferred.
- 4 pieces 4 pieces 4 pieces Salami
- 2 Tbsp 2 Tbsp 2 Tbsp fresh Basil
- 2 Tbsp 2 Tbsp 2 Tbsp fresh Oregano
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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 1/8" - 1/4" 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.
- 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 super crisp 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 still 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 the 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.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week