“Margherita” Pizza
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Okay, so margherita pizza is traditionally made with mozzarella and tomatoes. You won’t find either of those in this recipe. This is a nightshade-free, dairy-free alternative. And it is delicious. The crust is perfectly crispy, the toppings perfectly salty, tender, and tart. Noah wanted a crust seasoned like garlic bread, so that’s what I gave him. I prefer a slightly sweeter crust. If you’re in the same boat, you can leave out or reduce the amount of seasonings in the crust. It is the best pizza I have ever made, and it has been a weekly staple in our house ever since we first tried it. Of course, you are welcome to use any sauce or toppings you like!
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“Margherita” Pizza
Ingredients
Pizza Crust
- 1 green plantain
- 1 whole eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
Pizza Sauce
- 2 tablespoons coconut oil melted
- 2 cloves garlic minced
Pizza Toppings
- 1/4 cup bacon cooked and crumbled
- 1/4 cup mushroom sliced and cooked
- 1/4 cup red onion chopped
- 1 ounce black olive sliced
- 1 handful spinach chopped
Instructions
- Preheat the oven to 350F.
- Combine all crust ingredients in a blender and process until smooth.
- Pour onto a baking sheet (lined or well-greased) and spread into a circle or rectangle to about 1/4″ thick.
- Bake for 15 minutes. Meanwhile, combine all the ingredients for the sauce.
- Add the sauce and toppings to the crust, then heat the oven to 450F and bake 5-8 minutes or until the crust is golden-brown around the edges.
Nutrition
Calories: 973kcal | Carbohydrates: 74g | Protein: 34g | Fat: 63g | Saturated Fat: 38g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 253mg | Sodium: 2673mg | Potassium: 1821mg | Fiber: 8g | Sugar: 32g | Vitamin A: 5250IU | Vitamin C: 70.1mg | Calcium: 140mg | Iron: 6.1mg
so many things require almond flower and I am allergic to tree nuts. This looks so amazing I assure you I will be making this frequently!
Yum! Making this tonight. Will report back with results ; )
Why do you include ingredients that are to be avoided for an AIP diet such as eggs?
Not all of my recipes are AIP, but the vast majority of them are.
Ok, thanks! Do you know how long it takes to see positive affects from this diet? And if I was to “cheat” or accidentally eat something I shouldn’t one day, does it mess everything up for a long time?
The Paleo Mom discusses that here: http://www.thepaleomom.com/2012/09/do-i-have-to-do-the-full-aip.html
We don’t have plaintains here in Singapore. Can I use green bananas? Otherwise what is a close substitute?
Green bananas are the best sub, but I can’t say whether or not they work well for this recipe as I haven’t tried it myself.
Amazing what our necessity and creative minds come up with . I may have spread this too thin on my stoneware, but, it showed how this recipe can be used to make wraps. WOW. The only changes I will make is to get more flavor into the mixture. Thanks.
Tried this last night and only had a yellow plantain. It was slightly too banana-ey, but it was still realllly good! Thanks for the recipe!
I’m glad you liked! It is definitely best with a green plantain, but I’ve had to use yellow ones before too. 🙂
Wow i cannot wait to try this!
Is there something I can substitute for the egg?
The recipe works best with an egg. I haven’t tried any subs, but you’ll get a much different texture.