Roasted Plantain Pizza Crust

This just felt like the right crust for our Peruvian Crab Pizza. Aside from that, I really don’t have much of an introduction for this.

We had never cooked with plantain before, so this was very new to us and a little outside our comfort zone. We honestly had no idea how this would turn out…however, the dough rose nicely, the crust got crispy, and the subtle hints of roasted plantain flavour came through without overpowering the crust. We definitely plan to play around more with plantains in the future!

Time: 120 Minutes


  • 1 Plantain
  • 1 1/2 cup of All Purpose Flour
  • 3/4 Cup of Water
  • 2 Teaspoons Yeast
  • 1 Teaspoon Kosher Salt


  • Preheat your oven to 400 degrees F, and line a baking sheet with some foil. Then, give it a little spray with oil.
  • Cut the ends off your plantain, slice it longways down the middle, and peel the skin off. Place it on your foiled baking sheet, and spray the tops with oil. Bake for 15 minutes, flip, and bake for another 15 minutes.
  • As your plantain is nearing the end of its cook time, turn your attention to starting your dough:
    • Measure and put your yeast into the bowl of your stand mixer.
    • Add 1/4 cup of warm water, and let that sit for about 5 minutes. By the end of this, your water should have a nice foam layer on top.
    • Puree your plantain with 1/2 cup of water in a blender/food processor/Ninja, and add it to your yeast water.
  • Add your flour and salt to the liquid mixture, and knead with your dough hook for about 6-8 minutes. You may need to add some flour or water as you go to get the texture you want.
  • Transfer to a large bowl to rise for about an hour.
  • After that time, place your pizza stone or pan in the oven, and preheat your oven to 425 degrees F.
  • Sprinkle some flour on a piece of parchment paper large enough to hold your pizza, and then working with floured hands, remove your dough from its bowl onto the parchment paper.
  • Roll the dough to your desired shape and size and thickness.
  • Pull your pizza stone/pan out of the oven, and move the parchment paper to it. Bake for about 3-4 minutes so it can firm up and rise a little.
  • Remove from the oven, add your toppings, and bake for 15-20 minutes until it reaches your desired level of crispness.
  • Plate, devour, and enjoy!

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