Plantain Pizza Crust

In Appetizers & Entrees, Recipes by Jenna Davila

Namaste beautiful ones! This pizza crust is EPIC and my sweet Sister Laura Dawn was the total inspiration for this. If you haven’t checked her out, please do yourself and favor and head on over to Laura and I hosted a retreat together in Hawaii back in March and let me tell you, she is an absolute raw food guru! Every single dish of hers was absolutely delicious and made with so much love. She also hosts private retreats right on her amazing land filled with fresh fruit trees and gardens. Seriously heaven!

This pizza crust is also heaven! Plantains create the perfect bread-like consistency…it’s actually pretty amazing, the bread even flexes like a pizza. The first time I made this I was blown away and so was everyone else who enjoyed it with me. It was gone within minutes! Using plantains as a base creates the perfect texture that reminds me of a mix between naan and roti canai, but without the oils and bubbles. When you tear of piece of the plantain bread after it’s finished in the dehydrator, you’ll see what I mean ????

Luckily, I have a few stores around me that sell organic plantains. One place is called “Mom’s Organic Market”, which is a vegan utopia and has all organic produce for the greater DMV area. Another place I get them from is called, “Whole Earth Center” in Princeton, NJ which also sells all organic produce. When picking out your plantinas, try to get the ones that are the more yellow then green so they ripen faster. Sometimes my plantains take up 1-2 weeks to ripen. Your plantains do not need to be completely black for this recipe, they can be an even between black (sweeter) and yellow (startcher) but if you were to eat a raw plantain whole, fully black is best.

Plantains are a great source of Vitamin C, A B6, Potassium, Fiber and contain some Magnesium and a bit of Iron. They help reduce free-radicals, boost the immune system and promote healthy brain function.


  • 10 Plantains
  • 2 Tablespoons of Organic Italian Seasoning
  • 2-3 small Tomatoes, a pint of cherry tomatoes or a mix of both thinly sliced
  • 12-14 leaves of Basil
  • Raw Sesame Seeds for topping

*** Note:  You can add 1/2 finely chopped onion and some fresh minced garlic in the plantain batter if you desire, super yummy!

  1. Peel the plantains, break them in half, add them into the food processor and blend until smooth.
  2. Add in seasoning and blend for a few seconds.
  3. Place mixture into a large bowl.  If you want to add the onion and garlic, you can fold it into the bowl with the mixture now.
  4. Using an angle spatula, spread the mixture thickly on 2-3 non-stick dehydrator sheets.  (The sheets go on top of the trays)
  5. Once evenly spread, lightly press sliced tomatoes and basil anyway you’d like on mixture.  Don’t pressed down hard or the bread will rip apart as it dehydrates.
  6. Sprinkle some sesame seeds on top and place the trays into the dehydrator on 118 degrees for about 4-5 hours.  Make sure you check on the bread around 4 hours.
  7. Once you can flip the bread, do so and continue to dehydrate for about 1 hour or until dry.
  8. Once done, you can add your favorite pizza sauce (or use my raw sauce here, soooo delicious!) then top it off with your favorite chopped veggies, sprouts and ENJOY! Xx

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