This recipe makes two sheet pan sized crusts.
4 plantains (the most ripe plantains will be the easiest to peel), peeled and cut into chunks
1 ½ cups olive oil or coconut oil or bacon fat or any combination of them
¾ cup arrowroot or tapioca or any combination of the two of them
¼ cup plus 2 tablespoons coconut flour
½ teaspoon salt
6 cloves garlic
2 handfuls fresh herbs (basil, oregano, chives, garlic chives, etc.)
or 1-2 teaspoons herbes de provence
Pizza toppings of your choice (We like barbecue sauce, pineapple and chicken or bacon.)
Preheat oven to 350.
Put the eggs, plantains and oil into your blender. Blend.
Add the flours, salt, garlic and herbs to the blender. Blend.
Line 2 rimmed sheet pans with silicone liners or parchment paper.
Pour the pizza dough into the sheet pans, dividing it between the two pans.
Bake the pizza dough for 12 minutes, then switch the pans so the top one is now on the bottom rack. Bake for another 12 minutes.
Remove from the oven and add your desired toppings. Put the pizzas back in the oven for about 5 minutes to melt any cheese or cheese substitute, and to warm the toppings.