hello there. so, i was out at the supermarket the other day and came across some plantains on offer. i've never really considered them before, so i thought why not? and bought a few. i made some oven baked tostones (didn't like the idea of deep-frying...) and they were lovely, not sweet at all really, and with a bready texture. i don't often paleo-fy foods, very much a fan of meat/fish and 2 veg. but, i started to think that these plantains may well lend themselves nicely to a pseudo-pizza/pie crust. now, im no expert in the kitchen so i was wondering if anyone had experience cooking with plantains/had a recipe for a plantain pizza crust - so far i've found nothing helpful out there on the interweb. perhaps pureeing the plantain (yellow or green?) (with an egg?) first and then put in a shallow baking tray before baking to form a crust. then add toppings and pop back in oven? what are the thoughts of any paleo-bakers out there? i'd be interested to hear your recommendations! thanks ! ps i would experiment myself, but currently strapped for time!
asked byjen_paleo (187)
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on July 04, 2013
at 09:48 PM
I combine 3 green plantains with 2-3 Tbsps of coconut oil in the food processor till smooth then flatten out on a lined baking tray and cook at 200C for 2o min. Cover with paleo pizza toppings and cook for a further 5-10min till done. Kids and husband wolf it down! Husband also likes it baked on its own then cut into tortilla chips to dip in to salsa verde!
on April 15, 2013
at 01:41 AM
You might search for a potato pizza crust, as I hear plantain are similar to potatoes in flavor and starchiness, depending on the ripeness of the plantain.
on August 30, 2013
at 07:37 PM
HI!!! I just tried the recipe but I did 2 plantains and 1 1/2 tbsp of coconut oil. Baked it for 20 minutes @400 degrees F and then topped with toppings (eggplant, ground chicken, and cheese cus i'm primal) and baked for an additional 15 minutes... the pizza crust held up!! I was soo surprised!! This is definitely going to be my go-to pizza crust recipe from now on ;)! Thank you!
on March 17, 2013
at 01:46 PM
I know this may not be what you want to hear but... I haven't had much success with plantains unless I added coconut flour, almond flour, rice flour, tapioca flour... you get the picture. You could always try to cook a little at a time to see if it works, I would definitely go high eggs and a few tablespoons of (paleo approved) fat so that it gets a crispier, flakier texture.
on June 19, 2013
at 10:11 PM
I made plantain empanadas. I am not exclusively paleo but do play around with some paleo recipes. My dough consisted of 1 ripe plantain, 1 ripe banana and corn flour. Instead of cornflour maybe you could use almond flour? Or coconut flour....any paleo flour I think would work. I boiled the plantains, let them cool off then mashed them. To that I added banana and small pinch salt. I added corn flour which is non gluten...so don't think a lack of gluten affected the outcome. I actually just heated up each side of empanada in a dry non stick skillet and the dough was definitely crust like. I think a pie could be made with plantain dough. Good luck! I am on a similiar quest and think a pie could be filled with plantains too...or other fruit. Maybe as an open style cobbler. :-)
on March 31, 2013
at 04:54 PM
The thing that makes pizza crust a crust is, unfortunately, the gluten. Gluten is a protein that holds the dough together so it bakes into a disc and can support toppings. Plantains of course have no gluten and would just fall apart.
There is something called mofongo which is a Puerto Rican specialty, which is mashed up green plantains under some kind of sauce, usually a spicy, meaty, soupy sauce. This is nothing like pizza at all, but is a good use of green plantains that is fairly Paleo.
You could try making tostones and topping them with meat and vegetables to make little bite-size pizza-ish appetizers, a fried tostone might be stiff enough to work like that.
I personally don't love green plantains and find them hard to digest, and as you indicate are usually fried or double-fried, so I prefer the sweet ones. I buy plantains and keep them until the peels are completely black, then peel them, chop them into 1-2 inch pieces, and pan-roast them with butter. This is an indulgence since even though it's technically Paleo it's pretty high in carbs and sugars, but they're delicious with any kind of meat.