Directions:

1) Preheat oven to 350°F and fit parchment paper on a large flat baking sheet

2) Blend together plantain, eggs, 2 tbsp olive oil, Griopro^® Cricket Powder, flax meal, salt, and herbs (use a blender or food processor)

3) Pour the blended plantain mixture directly onto the parchment paper and smooth the batter with the back of a spoon or spatula into a thin rectangular or circular (or whatever shape) crust, about ¼ inch thick

4) Bake crust at 350°F for 15 min, or until it’s crisping up slightly and looks dry enough to stand up to a sauce without getting soggy

5) Take out baking sheet, and increase the oven temperature to 425°F

Let the crust cool off for a minute before brushing the edges with olive oil

Optional: spread pesto or tomato sauce in a thin layer across the crust or leave plain like a flatbread

Top with veggies, and 1 cup (or more) of cheese over everything

6) Place pizza and parchment paper directly on oven rack (use the baking sheet to slide the parchment paper onto the rack, or get someone to help you). Bake at 425 for 8-10 min or until cheese is bubbly

Notes

If you have no green plantains, use plantains in any stage of ripeness for this recipe. A ripe plantain will simply produce a sweeter and denser crust than a green plantain, and you can counteract the sweetness by adding ¼ tsp more salt.

To Peel a Plantain: Cut off the tips at each end with a knife then cut a slit lengthwise down the plantain and peel back from this cut.

The batter coming out of the blender will be liquid-y, but keeps it’s shape nicely and is easy to spread across the parchment paper.

This flatbread will look darker than your average pizza crust due to the cricket powder, which is a brown color! Keep this in mind when you’re checking for doneness.