I love both ripe and green plantains for this recipe, but somehow the green plantain works better for me with the avocado and eggs. Try it with both and see what works best for you.
You can make the crust ahead and freeze it so it’s easy to pop in the oven in the morning. Get creative! This pizza is not just for breakfast. Top yours with hummus or Jerked Almond Pâté (page 126 of the LIVE FIT KITCHEN Cookbook), or make it into a wonderful gluten-free pizza base for other meals. It’s so amazing.
YIELD: 4 personal-sized pizzas PREP TIME: 30 minutes COOK TIME: 25 minutes
- 2 tablespoons coconut oil
- 3 large green plantains, peeled andchopped
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons coconut flour
- ó teaspoon garlic powder
- 1 teaspoon fresh thyme, chopped
- ó teaspoon Himalayan sea salt, divided
- 2 large eggs
- 1 large avocado
- .teaspoon ground black pepper
- Preheat the oven to 450°F.
- Heat a large sauté pan over medium heat for 2 to 3 minutes.
- Add the coconut oil and swirl to evenly coat the pan.
- Pan-fry the plantains for 6 minutes, until soft and golden.
- Transfer the cooked plantains to a food processor or high-speed blender and pulse until a little crumbly.
- Add the water and olive oil and pulse again until you get a doughy consistency.
- Add the coconut flour, garlic powder, thyme, and a teaspoon of the sea salt and pulse again until well combined and a smooth dough has formed.
- Remove the dough from the food processor and divide it into four even portions.
- Press each portion of dough evenly onto a baking sheet or pizza pan (see note) in the shape of a circle, wetting your hands if the dough starts to stick. Crust should be . inch thick.
- Bake for 20 to 25 minutes, until edges are lightly brown and crisp.
- While the crusts are baking, poach or hard-boil the eggs and smash the avocado with the remaining sea salt and the black pepper.
- Remove the crusts from the oven, smother each one with one-quarter of the smashed avocado and top with half of a poached or hard-boiled egg.
- Season with more salt and pepper if you choose.
NOTE: For the best browning, use a nonstick 12-inch pizza pan and make sure it’s gray, not black. Black versions can burn the dough