My Mom sent me a recipe months ago (from Simple & Merry – AIP Plantain Wraps) and how it works great for pizza crust. And then she kept asking me about it. And kept telling me stories of people she knew who had tried it and loved it. And called me when she tried it and told me how awesome it was.
And I did nothing.
Why? Fear mostly. ‘Bread’ and pizza crust out of a banana? Okay, it’s not actually a banana, but that’s what I think of when I’ve had plantains in the past – usually fried or in a brown sugar syrup. So yeah.
It sounded so nasty.
But she came to visit over the Easter holiday and brought the recipe with her. And plantains. So there was no getting out of it. Some battles are just not worth fighting. And you know what? Yet again, my mother was right. She knew best. She has all the answers, blah blah blah ;) I still haven’t made these by myself yet, because I still have some left overs in the freezer I’m working through. But I’m sure I’ll be making them again when I run out. Because it’s fun to have pizza again, without grain and without nuts (I’ve typically done a gf flour or almond flour for crusts).
All in all – a hit! Thanks to Simple and Merry for the recipe! And yes, my
nagging wonderful Mom :)
Plant-Based Pizza Crust from Plantains
Ingredients & Instructions:
all ingredients and instructions are listed at simpleandmerry.com.
Changes: my mom and I used coconut oil for these instead of the suggested olive oil and for the pizzas’ cheese we used Cabot Seriously Sharp Cheddar, which is naturally lactose free.
No, it doesn’t taste like your typical pizza dough. But it’s still a really nice meal and I highly recommend you try it! Aaaand now I sound like my Mother ;)
This recipe is linked to Real Food Recipe Roundup, Gluten Free Wednesday, Inspire Me Wednesday, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Fridays, Friday Favorites, Fight Back Friday, Foodie Friday,