Combine plantain, apple cider vinegar, and melted coconut butter in a blender or food processor and blend until smooth.
Scrape down the sides and add remaining dough ingredients to the mixture. Blend again until smooth.
Scrape the dough out of the blender/food processor and knead with your hands for about a minute, then form a ball.
Place the dough ball between two sheets of parchment paper, press it down with your hand to flatten it slightly, then roll it out into a circle or rectangle with a rolling pin to about 1/8th inch thickness.
Remove the top piece of parchment paper and carefully transfer the dough (while leaving it on the lower sheet of parchment paper) over to a baking sheet.
Make the sauce- mix ingredients together and spread the sauce thinly over the pizza.
Add olives, artichoke hearts, and onions, and proscuitto to the pizza. Bake at 350 degrees Fahrenheit for about 25 minutes.
Remove from the oven and cool for about 5 minutes. Top with arugula and drizzle with oil and balsamic vinegar if desired. Slice and serve.
Plantains: Be sure to use yellow plantains for this recipe. If they are getting to be very brown and ripe, the pizza crust will be very sweet- more like a dessert. Make-Ahead and Save for Later; How to StoreThe dough for this crust will keep fresh in the fridge for 2-3 days in an airtight container or zip-lock bag. Note that it will brown slightly on the outside of the dough but once you knead it, the light brown on the outside of the dough mixes with the white inner dough and the color normalizes. When you go to cook the dough, take it out of the fridge and let it warm up on the counter for 10-15 minutes before kneading it. If the dough is too cold, it’s a little crumbly and harder to work with. Roll it out between 2 sheets of parchment paper and continue with the rest of the instructions as the recipe says. You can freeze this dough for up to 3 months. Just thaw it overnight in the fridge and prep as instructed above and in the recipe.Substitutions: The recipe calls for coconut butter and arrowroot starch but I also tested the crust using coconut oil in place of coconut butter and tapioca starch in place of arrowroot starch. This works fine but the dough is a bit stickier this way. You’ll roll it out between two sheets of parchment paper either way so it should be fine but if you have any issues with it being too sticky, just put the dough in the fridge or freezer for 10-15 minutes and then roll it out. If you don't want to wait for the dough to cool in the fridge, you can also add a little bit of cassava flour to it and then roll it out.