Gluten and grain free Pizza Waffles!
Vegetarian and dairy optional based on filling substitutions.
You will need:
2 large plantains
4 tbsp avocado oil (you can sub for preferred oil, olive oil would work just as well)
1 tbsp lemon juice
1/2 tbsp honey
1/2 tsp salt
1/2 tsp pepper
1 tsp baking powder
Filling (subject to alternatives)
Cheese (amount and type optional, 1/3 cup of mozzarella per waffle recommended)
3 – 4 Rashes of bacon
2 tbsp tomato puree
2 tsp mix of Basil, Oregano, Rosemary, Thyme (or pre-mixed Italian seasoning)
Cook bacon as you prefer. I oven cooked mine, cut off all fat, and then cut into slices.
Prep your cheese by slicing or grating.
Peel and chop plantains, add to blender and blend.
Turn on your waffle maker to a medium temperature to preheat.
While the plantain blends, add avocado oil (1 tbsp at a time), eggs (one at a time), salt, pepper, honey, lemon juice and baking powder until mix is smooth. You may need to stop and stir then restart the blend to get all of the plantain chunks completely blended.
Spoon 1/4 mix on one waffle grid and 1/4 mix on the other waffle grid and smooth out a little.
Squeeze 1 tbsp tomato puree, 1/4 of your cheese, half of the bacon and 1 tsp of mixed Italian seasoning on top of each pool of waffle mix.
Split the remaining cheese and add half to each waffle.
Pour the remaining waffle mix on top of the fillings, half of the reaming mix per waffle – covering all of the fillings.
Press your waffle lid down, carefully, but with a little pressure to seal it together.
Cook for 8-12 minutes (depending on your waffle maker, this can vary).
Ready when lovely golden crisp brown on top.
Serve each waffle with a generous handful of fresh baby spinach leaves.
Recipe by Lisa Smith.