Foodie Friday: Plantain Pizza Crust

By Shannon Franz

When I first saw the idea for a pizza crust made out of plantains, my mind was blown. However, as a foodie who is striving for a gluten free and dairy free lifestyle, I was extremely intrigued. My first few attempts at the crust didn’t quite meet our pizza preferences, so I started goofing off with the ingredients, quantities, and method of baking until I found something we really liked. Word to the wise: green bananas do NOT substitute at ALL for plantains. Plantains are really hard to find here, so I tried really green bananas once. Yikes.

Also, I’ll straight up say it for anyone who hasn’t tried gluten free pizza: this won’t taste like the glutenous fluffiness you’re used to. However, for a gluten free pizza without crazy-weird ingredients, this is really good. For the cheese, there is absolutely nothing that tastes like ooey gooey cow cheese, but the vegan mozzarella I mention below is pretty good. Just to set expectations. 🙂 

One of the things I like about this crust/bread is that it doesn’t necessarily have to be for pizza – it can be turned into an herbed flatbread or even a delivery system for a taco salad. 

Plantain Pizza Crust 

  • 16 ounces plantains, chopped (This is approximately 3 small to medium plantains. Use plantains that are on the green to yellow spectrum. A little black is ok, but you don’t want a lot)
  • 1/2 cup water
  • 1/8 cup olive oil
  • 2 cloves garlic, peeled
  • 1 tsp salt
  • 1/2 tsp arrowroot powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1 tsp honey


Heat the oven to 400 degrees F. Put all of the ingredients into a high powered blender and blend until smooth. Line a baking sheet with parchment paper and pour the crust mix onto it, spreading to about a 1/4″ thick, making sure it’s spread evenly. Bake for 20 minutes. Then carefully flip the crust over (you may need a second pan to pull this off). Return to oven and bake for another 10 minutes. Top with pizza toppings. Return to oven for 5-10 minutes until the toppings are warmed through/melted. I recently tried 3 different cheeses (pictured), 2 dairy free and 1 dairy-ful (that is the bottom one in the picture). The top 2 are the dairy free; my favorite one was Miyoko’s mozzarella (pictured on upper left corner). 

We always like to have a salad with our pizza; check out my delicious kale salad here:

If you are looking for a homemade salad dressing to dress up a simple green salad, give my hemp honey mustard dressing a try:



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