Description
This gluten-free crust packs a flavorful punch!
Ingredients
- 2 whole Ripe Plantains (with Black Spots), Mashed
- 2 whole Large Eggs
- 3 cloves Garlic, Pressed Or Minced
- ¼ cups Almond Meal
- 3 Tablespoons Nutritional Yeast (or Substitute With Cheese)
- 1-½ teaspoon Salt
- 1-½ teaspoon Dried Oregano
Preparation
Preheat oven to 375ºF. Line 2 baking sheets with silicone mats or parchment paper.
In a medium-sized bowl, mix the mashed plantains and eggs together. Stir in all the dry ingredients until well incorporated.
If you are making mini-pizzas (like the ones in the photo), scoop out 2 to 3 tablespoons of the plantain mixture onto the lined baking sheets. Spread the mixture into a small circular shape, and repeat for the remaining mixture. If you are making larger pizzas, divide the mixture in half and spread it on top of each baking sheet.
Bake the plantain crusts for about 10 to 11 minutes, or until the crusts are firm to touch. Take the crusts out of the oven and add your favorite toppings. Bake at 400º F for about another 10 minutes, or until the toppings are cooked through.
