About a month ago, I started working with a Morphogenic Field Technique practitioner, who focuses on energy fields and muscle-response. We ruled out nightshades being a food I’m currently sensitive to (the nightshades causing additional inflammation signals in my body, because my gut is in need of healing). That’s a story for another day (and please reach out if you’d like to learn more).
Nightshades are a family of flowering plants that include some very popular fruits and veggies, like tomatoes! Tomatoes which come on top of pizza, which is one of my favorite foods (and might as well be a food-group of its own)! As a pizza-loving woman (who consumed pizza on the regular), what was I to do?! Not stop eating pizza, I’ll tell you that much! Instead, I was able to cater my pizza-making to fit my current dietary preferences… which included being nightshade-free!
My old-favorite pizza crust mix, from Simple Mills, still fits the bill for my dietary restrictions, but I was wanting to create something completely from scratch (and one that had even more healing-properties). I had been reading a lot about the use of plantains in grain-free cooking, recently: tortillas (instead of corn), chips (these are my favorite) and even cooked in some coconut oil (YUM)! A plantain pizza crust seemed like a no-brainer.
The recipe is super-easy, and not time-consuming! I literally picked up plantains, at Whole Foods, on my way home, from Pilates, and was devouring this ‘za a couple of hours after! THAT EASY! Again, I created this recipe after checking out Organic Olivia’s recipe.
A note on the toppings:
Gotham Greens’ “pesticide-free produce is grown using ecologically sustainable methods in technologically-sophisticated, 100% clean energy powered, climate-controlled urban rooftop greenhouses, located in New York and Chicago. They provide customers with a year-round local supply of premium quality, pesticide-free produce, grown under the highest standards of food safety and environmental sustainability”. Their produce is amazing!
Miyoko’s makes 100% non-dairy cheese, butter, and other goodies from organic, real foods like nuts, legumes, and other plant-based ingredients. They use traditional creamery cultures, age-old cheesemaking techniques, and modern technology, and their products lead the way into the future of food innovation. They use real ingredients (no fake anything, like fillers, additives, gmos, colors or flavors). Their cheeses are delicious and their “Mozz” melts like real cheese!
3 large green plantains (peeled and chopped) *See photo
1/3 cup water
1/3 cup melted coconut oil
1 TBSP fresh garlic
1 tsp sea salt
1/2 tsp baking soda
1 tsp onion powder
1tsp garlic powder
1 container Gotham Greens vegan pesto (it’s literally olive oil, pine nuts, lemon juice basil, garlic and seat salt)
3 TBSP Miyoko’s vegan cheese
1/2 pound browned, organic turkey (or other meat, or meat-substitute)
fresh spinach leaves
Preheat your oven to 450° F.
Place your peeled and chopped plantains into your food processor, or blender.
Add the water, coconut oil, garlic. Blend until smooth, scraping the sides, if needed. Then add salts and powders, and blend again. *Mixture should look like a thick smoothie. It’ll taste a bit like a savory banana bread mix.
Transfer the mixture to a parchment-paper lined pizza stone and spread it evenly into a circle.
Bake for 25 minutes, or until thoroughly cooked and golden brown.
Remove from the oven, add pesto and additional toppings.
Pop it back in the oven until the cheese is fully melted and the crust crisps up some more. (I let it cook for an additional five minutes, with ingredients on top, and this made the crust a bit more soft).
Hope you all love this recipe! I find it’s something different and the perfect option for dietary restrictions. Try it with different sauces and toppings and let me know what you think!