Gluten-Free, Grain-Free Pizza Crust – Tastes Like The REAL THING! (Paleo & Vegan Friendly)
- Published on: 08 March, 2014
- Last update: 06 May, 2016
This is by far my favorite homemade pizza crust in the world. AND it’s vegan and paleo friendly, since the ingredients are so simple! I topped it the usual (cheese, onions, veggies) but if you’re vegan or dairy-free you can use Daiya cheese, cashew cheese or just plain old veggies like eggplant. You can also make a creamy cashew/sun dried tomato sauce, and use tons of tomatoes and peppers. This would also be excellent with just olive oil, chopped tomato, and basil. The one you see in the picture above is what I made my dad for lunch – he’s a pizza addict and one of the missions in our quest to get him completely non-GMO is finding a pizza he will love. THIS IS IT! I’m so happy he liked it.
This recipe is adapted from Mary over at Simply & Merry. She has tons of recipes that are paleo-friendly and suitable for those with autoimmune disorders. My measurements below are for one large pizza that can feed two (hungry) people!
You Will Need:
- 3 green plantains, chop them up into cubes
- 4 cloves of garlic (because I LOVE GARLIC)
- 1/3 cup water
- 1/3 cup olive oil (or coconut oil works fine)
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
- optional: spices such as oregano, onion powder, garlic powder, rosemary
- Put the chopped plantains and garlic into a food processor. Blend until smooth. You will probably have to scrape the sides down a few times unless your plantains were chopped into tiny cubes. I just cut them into rounds and threw ’em in!
- Add the water, blend again until smooth.
- Add the olive oil, blend again.
- Last, add your sea salt, baking soda, and ACV. Blend one more time!
- Scoop your pureed mixture onto parchment paper and spread it evenly.
Bake your crust at 350 degrees for about 20-25 minutes. Once it’s getting golden brown, take it out and start getting creative with the toppings! Put it back in for another 10 minutes so the toppings get nice and crispy.