No cookout is complete without a little dessert, yeah?
Make this crust ahead, and toss it on the grill when you’re barbecuing for a great dessert perfect for a few hungry paleos.
For the crust you will need:
First, combine softened plantain with egg, vanilla, honey, & cinnamon. Work to get as many of the clumps out as possible. Preheat oven to 350.
Next add 5 tbsp of coconut flour, after mixing well, use your hands to form a dough ball- more coconut flour can be added if needed here.
Flatten onto a piece of coconut oil greased parchment paper. I put a little melted coconut oil on the top as well and rubbed across the surface.
Bake for 10 minutes at 350.
Carefully flip and bake for another 10 minutes. Carefully remove and let cool. You are done with the crust so you can set this aside until you are ready for your cookout.
After dinner, scrub off any food still stuck to the grill and set to medium heat. Carefully (I used a pizza board) slide crust onto grill. It can be somewhat fragile so just be careful not to crumble. Close and grill for about a minute then carefully flip and grill for another minute.
I love the grill marks and just a HINT of smoky grill flavor. It also crisps the edges up a little bit.
For the toppings, you will need:
After pizza is grilled, chop up 2 peaches, and sautee on medium heat. After a minute or two, add a tbsp of water to steam and soften a bit.
After a couple more minutes (careful not to burn) add 1 tbsp honey and 1 tbsp water (mixed) to the peaches. Let bubble, simmer, and reduce to cover peaches with a little bit of a syrupy texture.
Top crust with peaches after all liquid has cooked off. Drizzle some coconut manna or coconut butter on top (lightly melted), then sprinkle with coconut flakes and cinnamon- an extra dash of honey on top if you are a real sweet tooth!
Enjoy! I cut this right up with a pizza cutter, which made 4 “slices” but could have cut smaller into 8 if needed.
I can’t wait to try this with other fruits this summer- pineapple, mango, berries, YUM!
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