Eggplant Pizza Crust!!

I've shared cauliflower and butternut squash pizza crusts, but this one is yet another variation and YUMMMMY.

Crust:

• 1 large eggplant
• 1/2c almond flour
• 2tbsp coconut flour
• 2tbsp ground flaxseed
• 1 egg (I sometimes do 2 for extra protein)
• A pinch of Italian spices

Topping Suggestions:

• Sauce
• Sundried Tomatoes 
• Onions
• Peppers
• Tomatoes
• Mozzarella
• Ricotta
• Basil (fresh!)
• Chicken

Cooking Directions:

1. Preheat oven 350 degrees
2. Peel and grate eggplant, let sit 10 minutes then squeeze out any liquid using a cheese clothe (in a pinch you can take a paper towel and compress to remove liquid)
3. Mix eggplant and other crust ingredients, form into a doughy ball
4. Place dough on parchment paper (between two sheets) and roll flat about 1/2 inch thick 
5. Bake for 15 minutes on parchment paper, then flip and bake another 10-15 minutes until golden
6. Top, and bake until toppings are cooked!!!

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