Tyler is a 22 year old homemaker who is obsessed with all things nutrition and wellness. She is a mom to an amazingly beautiful little girl, and wife to a crazy supportive husband. She spends her time in the kitchen experimenting with new recipes, playing with her toddler, hiking around the Ozark Mountains with her husband, reading about nutrition, and going to school. Tyler believes that food is medicine, and is using nutrition to heal her own body. After being a vegetarian for almost a decade, and trying nearly every diet out there, Tyler is using the Autoimmune Paleo protocol to heal her “mystery illness.” She shares her journey on her blog, The Primitive Homemaker, and hopes to inspire others to take control of their health through diet. You can also connect with her on Facebook, Instagram, and Pinterest.
I can’t tell you how many times I’ve heard “cauliflower is the new kale” this year. With the amount of people switching to a gluten free diet, cauliflower is providing some great substitutes- from breads and wraps, to mashed potatoes and rice. Cauliflower is relatively inexpensive, and many of these recipes are incredibly simple to follow. With that being said, I think that plantain should be the new kale.
Why? 1) They’re cheap. One plantain = 50 cents, and you only need 1-3 plantains for most recipes. 2) It’s delicious. I just can’t believe how much plantain tastes like bread once it’s been cooked or baked; it’s mind blowing. 3) It replaces flour.. and eggs! Not only does plantain taste like “bread”, it can also serve to hold mixture together- just like an egg (see Sarah’s video about green plantains).
I have been experimenting with plantain for the past month, and I’ve come to realize that the possibilities are just endless. So far I’ve made macaroons, bread-sticks, and hamburger buns! My husband brought home a gluten-free pizza a few weeks ago, and it gave me some serious cravings. I knew I had to come up with a healthy, autoimmune paleo version ASAP. This pizza is so easy to make, anyone can do it. It’s super simple, and takes no time at all to put together. It’s going to knock your socks off, I promise. You’re going to feel like you’re kicking your heels up, and that’s my favorite part about this recipe. I chose to top my pizza with kale and bacon, but I encourage you to just use what you have! Grass-fed beef, pineapples, lamb, onions, etc.
- Prep Time: 10 – 15 minutes
- Cook Time: 30 – 40 minutes
- Serves two
- 2 ripe plantains
- 1.5 teaspoons of sea salt
- 2 tablespoons of lard, tallow, or coconut oil
- 1/2 cup of tapioca flour
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a blender or food processor, combine peeled plantain, sea salt, and your fat of choice. Blend until smooth.
- Add plantain mixture to a large mixing bowl with tapioca flour. Mash together with a fork, or knead with your hands. This should form a thick, cohesive dough.
- Place the dough on your lined baking sheet, and begin pressing it into a large circle. It should come out to be about 10″ in diameter, and about 1/4″ thick.
- Place in oven and bake for 30 minutes, or until the crust just begins to turn golden around the edges. While your crust is cooking, add your bacon to a skillet and cook to desired crispy-ness. Break into pieces and set aside.
- Remove the crust from the oven and add your toppings. Start by adding your sauce. If you’re not following the AIP, feel free to use traditional tomato sauce. Add baby kale leaves and bacon.
- Place pizza back in the oven for another 6-7 minutes, or until kale is wilted.
- Remove pizza. Cut. Try not to eat the whole thing by yourself.