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:
- Preheat oven 350 degrees
- 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)
- Mix eggplant and other crust ingredients, form into a doughy ball
- Place dough on parchment paper (between two sheets) and roll flat about 1/2 inch thick
- Bake for 15 minutes on parchment paper, then flip and bake another 10-15 minutes until golden
- Top, and bake until toppings are cooked!!!
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