Plantain Pizza Crust

Epiphany: plantains are amazing! I mentioned before that growing up, I didn’t enjoy eating plantains. My recent success with making plantain chips and plantain rice has certainly changed my position!

Lately, I have been experimenting with cooking alternative pizza crusts by using cauliflower and spaghetti squash. I enjoyed eating both types of crusts, but I must admit that they are a pain to cook. First, I needed to cook the vegetables. Then, I needed to wring out all the liquid from the vegetables before manipulating the pulp into a crust. As you can imagine, these kitchen experiments quickly turned laborious. Don’t get me started about the spaghetti squash.

I had an itch for pizza again this week, but I wasn’t ready to roll up my sleeves for a long cooking session. The ripe plantains sitting on my kitchen counter suddenly caught my eye, and that was when the inspiration hit me.

Plantain Pizza Crust

Seriously, these were delicious! They are not doughy like conventional pizza dough, but they packed great flavor. Start with these pizza crusts if you are looking to change up your pizza routine!

Plantain Pizza Crust | Healthy Nibbles and Bits

Plantain Pizza Crust

Makes 12 mini pizza crusts, or 2 medium pizzas.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 ripe plantains (with plenty of black spots), mashed
  • 2 large eggs
  • 3 garlic cloves, minced or pressed
  • 1/4 cup almond meal
  • 3 TBS nutritional yeast
  • 1 1/2 tsp salt
  • 1 1/2 tsp dried oregano


  1. Preheat oven to 375º F. Line two baking sheets with silicone mats or parchment paper.
  2. In a medium-sized bowl, mix the mashed plantains and eggs together. Stir in all the dry ingredients until well incorporated.
  3. If you are making mini-pizzas (like the ones in the photo), scoop out 2 to 3 tablespoons of the plantain mixture onto the lined baking sheets. Spread the mixture into a small circular shape, and repeat for the remaining mixture. If you are making larger pizzas, divide the mixture in half and spread it on top of each baking sheet.
  4. Bake the plantain crusts for about 10 to 11 minutes, or until the crusts are firm to touch.
  5. Take the crusts out of the oven and add your favorite toppings.
  6. Bake at 400º F for about another 10 minutes, or until the toppings are cooked through.
Recipe Type: gluten-free, dinner, lunch, snack


1. Inspired by the cauliflower pizza crust recipe from Nutrition Stripped .
2. If you don't have nutritional yeast, feel free to substitute it with cheese.

Plantain Pizza Crust | Healthy Nibbles and Bits

With the mini-pizzas, I was able to play around with various pizza topping combinations. Cooking for picky eaters? Encourage them to join the cooking fun by having them add their favorite toppings to these mini pizzas!

For inspiration, here’s what I used for my toppings:

  • 1/3 cup pizza sauce
  •  1/2 cup to 2/3 cup mozzarella cheese
  • 2 small cluster tomatoes, sliced
  • 1/3 medium zucchini, thinly sliced
  • 2 TBS diced red onions
  • 2 TBS white corn kernels
  • 2 TBS fresh basil, chopped

Plantain Pizza Crust | Healthy Nibbles and Bits




20 thoughts on “Plantain Pizza Crust

    1. Lisa Post author

      Thanks, I’m so glad you like this! Feel free to personalize the recipe by playing around with different spices. Hope you enjoy this!

    1. Lisa Post author

      Absolutely, Bob. The nutritional yeast merely gives the crust cheesy flavor. The ground flax will give the crust a great nutritional boost!

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  3. Pam

    I really want to try these for my daughter who has Celiac. Do you think they could be frozen after being baked (without the toppings)?

    1. Lisa Post author

      Pam, I’m pretty sure they freeze well without the toppings, but I have to be honest and say that I haven’t tried it myself. I don’t see a reason why it would go bad in the freezer, but I wouldn’t leave in there for longer than a month. The flavor will likely go away by then. Hope this helps and let me know if you try this!

    2. Gayle Thorn

      I freeze my plantain waffles all the time. Keeps them fresher longer. They only take a couple of minutes to thaw. Taste & texture are still awesome! Freezing this pizza crust should work equally well. 🙂

  4. Melanie

    Do you know what the Fat/Protein/Carb grams would be for just the crust? I can’t tell how much of the crust would be for one serving (with mini pizzas or an individual pizza or pieces of a larger pizza. Thanks.

    1. Lisa Post author

      Hi Melanie, I’m sorry it’s taken me so long to respond to your comment! I don’t have the nutritional breakdown, but MyFitnessPal has a great recipe tool. Just input my ingredients, and it should be able to break down the info you need for these pizzas. Have a great rest of your day!

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