Plantain Crust Mexican Pizza

A friend of mine was raving about how delicious wraps made from plantain are, so I just had to give them a try. The recipe she used was a little more complicated than I was prepared for, so, thanks to Dr. Google, I was able to find a recipe that was both easy and delicious – my kind of recipe!

Now, why would I wish to make wraps or a pizza crust from plantains? Well, for starters, plantain (a relative of the banana) is incredibly nutrient-rich. It is loaded with potassium, Vitamins A, B and C, and minerals magnesium and iron. Plantain is also high in fiber. No surprise, it is gluten-free, so it’s a great substitute for those wishing a “starchy” wrap without having to deal with gluten. Plus, I’m always looking for new and creative ways of making food more nutritious.

The recipe I used was from Simple and Merry.

After making the wraps, I decided to simply use the wraps as one big pizza crust to make life simpler. I then topped it with black beans, onion, fresh garlic, coriander, cumin, chili powder,  tomatoes, peppers and cheese, and voila – Mexican pizza! We paired it with guacamole, salsa and Greek yogurt with cilantro.

Plantain wraps (from Simple and Merry)

3 green plantains (4 cups of chopped plantain) *I couldn’t find green, so used the “least ripe” I could find*
1 cup water
1/3 cup olive oil
1 teaspoon salt
*I added 1/2 teaspoon of garlic powder*

Peel and chop plantains. Place all ingredients in high-speed blender. Blend until smooth. Pour onto parchment-lined baking sheet (I used a 20 x 14 inch tray) spreading it evenly. Bake for 20 – 25 minutes at 400 degrees, or just until lightly browned on edges. Either use as a pizza crust or cut into 6 squares for use as wraps.