So pillow talk this week my husband tells me, “I cannot believe you’re not in birthday freak out mode since its less than a month away”.. Umm I have a month and a half…no sweetheart you have a month. WHAT!? My life is now nothing but Minions. Fart Guns. Freeze Rays.. My son tries to speak minion and apparently it must be spoken at max volume. Maybe he really can speak it and I am behind on the times..? Either way, minions are exhausting!
We had friends visiting and superbowl and omg I feel like we haven’t stopped, but really I don’t know what we have been doing. Anyway.. this next recipe… You’re welcome!
Ok… I am a huge fan of cauliflower crust pizza……. Not anymore. This wins. Hands down. I love plantains. I have a plantain pancake recipe that is delicious! I read this and thought… pizza crust? No, but I like trying new things so why not. I am so glad I did. This gem comes from Cassy Joy – Fed and Fit. I cooked my pork shoulder in the Instant Pot and had a TON left over. Tacos, Bowls.. I have eaten on it for a week.
I know a lot of people don’t even know what a plantain is so here is my simple explanation. It is like a starchy, not sweet banana. For this recipe I bought mine pretty green and waited a day or so for them to have a little yellow. Mine were purchased at Walmart, so they aren’t super hard to find, you just have to look for them. To cut, they can be a B! So.. quick tip, I quarter or third mine and then slice down the side. If you stick your finger inside between meat and skin it is pretty easy to peel. The greener they are, the harder they are to peel and keep the skin in one piece.
I made this just like her recipe and holy. cow. Your husband and kids will love you even more. I added my own little touches.. of course jalapenos, red onion and a little mozarella because.. duh! its pizza. and I added a little ranch to the top as a finishing touch. (Reason 9327486 I do not keep Ranch in my house, I find recipes I know will be good with a garnish of ranch dressing – I am an addict!) Not Paleo, but we can handle dairy in moderation. If there is one thing I would change for next time it would be to omit the parchment paper. I like my pizza crust a little crunchy and the parchment paper made it a little soggy for my taste.
For the Shredded Pork
- 1, 3 pound pork shoulder
- 1/2 tablespoons coarse sea salt
For the Crust
- 3 plantains (green or slightly ripe)
- 1/4 cup coconut oil, melted
- 1/4 teaspoon coarse sea salt
For the Pizza
- 1/4 cup BBQ sauce
- 1 cup pre-cooked shredded pork
- 1 small jalapeno, thinly sliced
- 1/4 cup ranch dressing, if desired
- 1 tablespoon chopped fresh cilantro
For the Semi-Homemade Ranch
- 3/4 cup avocado oil mayo
- 2 tablespoons lemon juice (about one lemon)
- 1/2 tablespoon dried dill
- Season pork shoulder with 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook for 8 hours on low, or about 4-6 hours on high, until pork easily shreds apart. See HERE for Instant Pot method.
- Preheat oven to 375 F.
- In a food processor or blender, blend the plantains, coconut oil, and salt until smooth.
- Line a large cookie sheet with parchment paper or a silpat mat, and spread the plantain mixture into a large circle, making the thickness as even as possible.
- Bake for 20-25 minutes, until crust is browned and no longer sticky.
- Remove crust from oven and top with BBQ sauce, shredded pork, sliced jalapeno, and red onion. Return to oven and bake for an additional 15 minutes.
- In a medium-sized bowl, combine all ingredients for the ranch dressing.
- Let cool, garnish with ranch and cilantro, then slice and serve!