This pizza crust is made with the magical green banana flour! Green banana flour is a great resource for those who have intolerances to, or know that it’s best to limit, grains, legumes/beans, nuts/seeds (GLBNS). There are other options, including plantain flour, but green banana flour tends to produce a more smooth and less dense result. Not only does this flour help you to avoid the high amounts of mineral-grabbing anti-nutrients and other negative attributes that grains, nuts, and seeds contain, but it’s very high in potassium, manganese, pectin, and resistant starch.
Since Rebel House avoids the use of GLBNS and highly refined additives, we don’t include gums like xanthan or other that are GLBNS sourced. With that said, this is a thin crust pizza. I enjoy thick, chewy crusts, but I love a great thin crust. I think you’ll love this too!
With this, you can make one large square/rectangular pizza (about the size of a large cookie sheet), 2 small round pizzas, or 4-5 personal rounds. Once cooked, the crust can be used for pizza right away, or it can be refrigerated or frozen for later use. The second option causes conversion of the some of the starch into RS2 (resistant starch type 2), which is even more beneficial for your good gut bacteria.
Ingredients:
- 1 1/2 cup cheddar or mozarella cheese (shredded)
- 3 tbsp cream cheese
- 2 large eggs (beaten)
- 1/3 cup green banana flour
- 1 tbsp parmesan cheese
- 1/2 tbsp basil
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp garlic powder
Instructions:
1. Preheat the oven to 400 degrees F. Line a baking sheet or pizza pan with parchment paper.
2. Combine the shredded cheese and cream cheese in a saucepan. Heat on low for 2 minutes, or until melted. Stir until all is well incorporated.
3. Pour the cheese mixture into a medium/large bowl. Stir in the beaten eggs and green banana flour. Knead with your hands until all is mixed well.
4. Spoon the dough onto the parchment paper. To spread the dough into a thin layer, I prefer using a flexible spatula. You can also lay another large piece of parchment paper on top of the dough and use a rolling pin to spread it out. Either way, be careful not to make the edges too thin or they will be crisp, and may even burn. As you spread, try to make the edges even with the inner portion, or even slightly thicker, but not thinner.
5. Bake for 6 minutes. When ready to finish your pizza, add desired toppings and bake for another 6-10 minutes. Then enjoy!
Rebel Well!