Prep: 10 – 15 min
Cook: 30 – 40 min
Sesrves: 2
Ingredients:
(Crust)
2 ripe plantains
1.5 teaspoons of sea salt
2 tablespoons of lard, tallow, or coconut oil
1/2 cup of tapioca flour
(Topping)
1/3-1/2 cups of no-mato sauce
2 slices of pastured bacon
6-8 baby kale leaves
Instructions:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a blender or food processor, combine peeled plantain, sea salt, and your fat of choice. Blend until smooth.
- Add plantain mixture to a large mixing bowl with tapioca flour. Mash together with a fork, or knead with your hands. This should form a thick, cohesive dough.
- Place the dough on your lined baking sheet, and begin pressing it into a large circle. It should come out to be about 10″ in diameter, and about 1/4″ thick.
- Place in oven and bake for 30 minutes, or until the crust just begins to turn golden around the edges. While your crust is cooking, add your bacon to a skillet and cook to desired crispy-ness. Break into pieces and set aside.
- Remove the crust from the oven and add your toppings. Start by adding your sauce. If you’re not following the AIP, feel free to use traditional tomato sauce. Add baby kale leaves and bacon.
- Place pizza back in the oven for another 6-7 minutes, or until kale is wilted.
- Remove pizza. Cut. Try not to eat the whole thing by yourself.
Source: https://www.thepaleomom.com/guest-post-tyler-evelyn-bacon-kale-pizza-autoimmune-protocol-friendly/