In Dinner, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Vegetarian

Grain Free Plantain Pizza

Grain Free Plantain Pizza
Grain Free Plantain Pizza

Grain Free Plantain Pizza

Delicious grain free plantain pizza with a hint of coconut.
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 1 2 people



  • 1 Large plantain very ripe with black skin, peel and mashed
  • 1 Large egg beaten
  • 30 g coconut flour I recommend Groovy Food Company
  • Dried Oregano
  • garlic granules
  • sea salt


  • 2 tbsp. tomato puree
  • 2 tsp. Sundried tomato paste
  • 2 tbsp. water
  • 1 tsp. agave nectar light & mild
  • sea salt
  • black pepper


  • 50 shitake or close cap mushrooms take off the stalks, thinly sliced
  • 75 Mozzarella ripped (or if you prefer you can use grated mozzarella or cheddar cheese)
  • olive oil
  • mixed berries
  • black pepper


  • 2 Basil
  • Sprigs


  • Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted).
  • Put the plantain in a bowl and mash with the back of a fork until completely smooth. Add the egg and beat in with the plantain, blend until mixed together and then season generously with dried oregano, sea salt and garlic granules.
  • Add the coconut flour and combine together until a thick paste and shape in to a ball.
  • On a baking tray, pre-lined with baking parchment or silicone baking mat, pat your plantain mixture evenly onto the baking mat in a round shape (9 inch), ½cm thickness and smooth it out so there are no bumps at the top. Place it in the oven for 14-15 minutes. Depending on your oven, you may need to turn the tray round half way to make sure it’s evenly cooked.
  • Whilst the pizza base is in the oven, make the tomato sauce. In a bowl mix together the tomato puree with water, until a smooth consistency, add the sundried tomato paste, agave nectar, sea salt and black pepper and mix together. Alternatively, you can use a pasta tomato sauce.
  • In a non-stick frying pan add a drop of oil with the mushroom and sauté until soft season with sea salt, cracked black pepper and garlic granules.
  • Once the base is cooked, take it out of the oven and carefully flip it over. Smooth the tomato sauce over the base and top with the mushrooms and ripped mozzarella strands. Drizzle with a touch of olive oil and season lightly with sea salt and mixed herbs. Place back in the oven for a further 9-10 minutes.
  • Once cooked take out, garnish with fresh basil leaves.
  • Enjoy!
  • If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood


LISA’S TIP - Options for toppings are endless! I’ve made this pizza with different varieties of mushrooms and added anchovies. You can also add sweetcorn, caramalised onions, whatever takes your fancy! You can also drizzle with chilli oil or truffle oil instead of olive oil. You can find plantain in most large supermarkets or speciality food shops. Plantains are from the banana family, but are seen as a vegetable and not a fruit. They need to be cooked before they are eaten as unsuitable to eat raw. They are highly nutritious, good source of potassium and vitamins A and C.
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