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    7 years ago

Wednesday, February 15, 2017

Eggplant Pizza Crust!!

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


  • 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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