Plantain Crust Pizza

 

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Hint From Ken:

I know it sounds weird – but… Trust me… It is really, really good. I came across this
approach to homemade pizza by accident. One night, Andi and I were
trying to make a healthier, baked version of “patacones ticos”, a Costa Rican version of fried plantains… While it didn’t taste anything like what I was going
for, Andi pointed out that it tasted like pizza crust. It was crispy on the outside and chewy in the middle. So… we had to experiment to see if we could make a guilty pleasure
like pizza a little less sinful. The lower carb aspect is a bonus but now we make it this way often! Kind of a Carribean take on an Italian favorite!
Baking this crust a little longer than traditional flour crust is important to give it the right consistency. It’s different and a big hit at Hillbilly Supper Club. You can find most of these
ingredients online if not in local store. The crust freezes well too for future use. Give it a try and let me know what you think!

What you’ll need:

2 GREEN plantains (make sure they are green and not soft like a banana)
1 packet of active dry yeast
2 tspn honey
¼ cup warm water
3 tbsp coconut flour
1/2 cup tapioca starch
1/2 tspn of salt
1 egg (beaten)
1 tbsp olive oil
1 tspn apple cider vinegar
2 tbsp corn meal
2 tbsp all purpose flour
Parchment paper

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To Make:

Preheat oven to 425 degrees.
1. Dissolve the yeast ¼ cup warm water, then stir in honey and let it sit a few minutes until a bit of foam appears…
2. With a knife, remove peel from plantains and chop them into 5 chunks per plantain.
3. Place only the chunks of plantain into a food processor or powerful blender and blend until smooth.
4. Place the pureed plantain in a large bowl. Add the coconut flour, tapioca starch and salt and stir till well blended.
5. In a separate bowl, combine egg, oil and vinegar and mix, then pour over the plantain and flour with the water and yeast mixture. Combine ingredients well to create pizza dough.
6. Place a large piece of parchment paper on counter top. Sprinkle 2 tbsp of flour and 2 tbsp of corn meal in center of parchment… Place the dough on top and push into a circle
turning and kneading. With a rolling pin, roll out very thin. Lift parchment paper with flattened dough and set on top of baking pan. Bake for 20 minutes.
7. Remove from the oven and carefully flip over on to a fresh piece of parchment… Return to oven for 15 minutes.
8. Remove from your oven and top with your favorite sauce, cheese and toppings… Return to oven directly on the rack for 10 to 15 minutes or until bubbling hot.

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Try with Hillbilly Supper Club Basil and Kale pesto from Andi & Kellie’s Garden (click here for recipe), sliced whole milk mozzarella cheese and sliced grilled chicken breast!

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From left to right: A very serious looking Hillbilly Supper Club discussing Ken Johnson‘s fear of cotton balls (Sidonglobophobia), Kellie & Kyle looking concerned at the dinner table, Ken‘s special desert for Kyle in retaliation of Kyle trying to get Ken to jump into a cotton ball pit and the girls of course having a fun time taking a selfie…(KellieCarolineJenAllison & Andi)

©Ken Johnson Hillbilly Supper Club 2016

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