Grain-Free Plantain Pizza

This delicious grain free vegan plantain pizza is a great way to get your pizza fix without having that heavy feeling after eating! 

plantain pizza

Grain-free plantain pizza

Recipe by Lisa Roukin (www.myrelationshipwithfood.com)

Serves: 1-2 | Preparation time: 20 mins | Cooking time: 23-35 mins 

Ingredients

Base: 

  • 1 Large Plantain, Very Ripe With Black Skin, Peel and Mashed
  • 1 tsp. Vegan Egg Replacer Powder
  • 2 tbsp. Water
  • 30g The Groovy Food Company Organic Coconut Flour
  • ½ tsp Garlic Granules (Too Taste)
  • Sea Salt

Sauce:

  • 2 tbsp. Tomato Puree
  • 2 tsp. Sundried Tomato Paste
  • 2 tbsp. Water
  • 1 tsp. The Groovy Food Company Light Amber & Mild Agave Nectar
  • Sea Salt
  • Black Pepper

Topping:

  • 50g Shitake Mushroom, Take Off The Stalks, Thinly Sliced
  • 75g Vegan Mozzarella, Ripped
  • Olive Oil
  • Mixed Herbs
  • Sea Salt

Garnish:

  • 2 Basil Sprigs

Method

  1. Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
  2. Put the plantain in a bowl and mash with the back of a fork until completely smooth.
  3. Add the vegan egg replacer powder and water and beat in with the plantain, blend until mixed together and then season with sea salt and garlic granules.
  4. Add the coconut flour and combine together until a thick paste and shape in to a ball.
  5. On a baking tray pre-lined with baking parchment or silicone baking mat, pat your plantain mixture evenly onto the baking mat in a round shape (9 inch), ½cm thickness and smooth it out so there are no bumps at the top.  Place it in the oven for 14-15 minutes. Depending on your oven, you may need to turn the tray round half way to make sure it’s evenly cooked.
  6. Whilst the pizza base is in the oven, make the tomato sauce.
  7. In a bowl mix together the tomato puree with water, until a smooth consistency, add the sundried tomato paste, agave nectar, sea salt and black pepper and mix together.
  8. Slice the mushrooms and set aside.
  9. Once the base is cooked, take it out of the oven and carefully flip it over. Smooth the tomato sauce over the base and top with the mushrooms and ripped vegan mozzarella strands.
  10. Drizzle with a touch of olive oil and season lightly with sea salt and mixed herbs. Place back in the oven for a further 9-10 minutes.
  11. Once cooked take out, garnish with basil leaves.

 

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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