Ingredients
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For the Dough:
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Plantain (ripe) - 1 medium
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Water - warm (not hot)
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Salt - 1 tsp
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Yeast - 1 package (2 1/4 tsp)
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Olive Oil - 1 tbsp
Directions
Sub-title: A delicious and nutritious pizza recipe featuring fresh vegetables, fruits, and herbs from both regions.
Description: This easy-to-make vegan pizza is perfect for any occasion! Packed with flavorful ingredients like mango, avocado, jalapeño peppers, and plantain crust, it’s a healthier alternative to traditional pizzas while still being indulgent. The tropical twist on a classic Mediterranean dish will transport your taste buds to a beautiful island getaway!
Ingredients:
For the Dough:
Plantain (ripe) – 1 medium
Water – warm (not hot)
Salt – 1 tsp
Yeast – 1 package (2 1/4 tsp)
Olive Oil – 1 tbsp
Instructions:
1. Preheat oven to 425°F (220°C).
2. Peel and dice the plantain into small cubes. Place them in a blender or food processor along with the water, salt, and yeast. Blend until smooth, stopping once or twice to scrape down the sides of the bowl if necessary.
3. Transfer the mixture to a large mixing bowl. Add the olive oil and mix well. Cover the bowl with plastic wrap and let sit in a warm place for about 1 hour, until doubled in size.
4. Meanwhile, prepare the sauce by combining all the sauce ingredients in a blender or food processor. Blend until smooth. Set aside.
5. Once the dough has risen, divide it into two equal portions. Roll each portion out onto a lightly floured surface until you have two round circles approximately 1/4-inch thick. Transfer one circle to a parchment paper-lined baking sheet.
6. Spread the sauce evenly over the bottom layer of the rolled-out dough. Sprinkle the sliced black olives, chopped bell pepper, and sliced onion over the sauce.
7. Top with the other piece of dough, sealing the edges. Use your fingers to gently press down around the edge of the dough to form a border. Make a few slits in the top layer to allow steam to escape during cooking.
8. Bake for 12 minutes. Remove from the oven and sprinkle with shredded lettuce, diced tomatoes, sliced avocados, thinly sliced jalapeños, and chopped cilantro. Slice and serve immediately.
Difficulty Level: Easy
Nutrition Facts (per serving):
Calories: 323 kcal
Carbohydrates: 44.6 g
Protein: 11.1 g
Fat: 17.1 g
Saturated Fat: 2.9 g
Polyunsaturated Fat: 2.3 g
Monounsaturated Fat: 11.2 g
Trans Fat: 0.1 g
Cholesterol: 0.1 mg
Sodium: 1.4 mg
Potassium: 304.2 mg
Total Fiber: 3.8 g
Sugar: 1.1 g
Vitamin A: 41.8% of the Vitamin A daily value
Vitamin C: 14.5% of the Vitamin C daily value
Calcium: 0.4% of the Calcium daily value
Iron: 1.2% of the Iron daily value
Note: If desired, you can also use store-bought gluten-free pizza crust instead of making your own.
Steps
|
1
Done
|
Preheat oven to 425°F (220°C). |
|
2
Done
|
Peel and dice the plantain into small cubes. Place them in a blender or food processor along with the water, salt, and yeast. Blend until smooth, stopping once or twice to scrape down the sides of the bowl if necessary. |
|
3
Done
|
Transfer the mixture to a large mixing bowl. Add the olive oil and mix well. Cover the bowl with plastic wrap and let sit in a warm place for about 1 hour, until doubled in size. |
|
4
Done
|
Meanwhile, prepare the sauce by combining all the sauce ingredients in a blender or food processor. Blend until smooth. Set aside. |
|
5
Done
|
Once the dough has risen, divide it into two equal portions. Roll each portion out onto a lightly floured surface until you have two round circles approximately 1/4-inch thick. Transfer one circle to a parchment paper-lined baking sheet. |
|
6
Done
|
Spread the sauce evenly over the bottom layer of the rolled-out dough. Sprinkle the sliced black olives, chopped bell pepper, and sliced onion over the sauce. |
|
7
Done
|
Top with the other piece of dough, sealing the edges. Use your fingers to gently press down around the edge of the dough to form a border. Make a few slits in the top layer to allow steam to escape during cooking. |
|
8
Done
|
Bake for 12 minutes. Remove from the oven and sprinkle with shredded lettuce, diced tomatoes, sliced avocados, thinly sliced jalapeños, and chopped cilantro. Slice and serve immediately. |
|
9
Done
|
44.6 g |
|
10
Done
|
11.1 g |
|
11
Done
|
17.1 g |
|
12
Done
|
2.9 g |
|
13
Done
|
2.3 g |
|
14
Done
|
11.2 g |
|
15
Done
|
0.1 g |
|
16
Done
|
0.1 mg |
|
17
Done
|
1.4 mg |
|
18
Done
|
304.2 mg |
|
19
Done
|
3.8 g |
|
20
Done
|
1.1 g |
|
21
Done
|
41.8% of the Vitamin A daily value |
|
22
Done
|
14.5% of the Vitamin C daily value |
|
23
Done
|
0.4% of the Calcium daily value |
|
24
Done
|
1.2% of the Iron daily value |
