This post may contain affiliate links. Please read my disclosure policy.
If you are looking for a pizza crust that is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My traditional pizza crust is my go-to when I am craving a traditional thin-crust pizza dough, but I can’t get enough of this veggie packed version!
I love pizza. I mean, I REALLY love pizza. I personally don’t go for the store-bought gluten-free pizza crusts, or store-bought gluten-free cookies, crackers, etc. for that matter. I
often don’t find these things to be healthier then the regular options, just allergy-friendly. So, I opt to invent.
Watch the video:
Making a crust that’s gluten-free, dairy-free, paleo, and healthy? That’s delicious? I’ll take two, please! I have made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the best reviews in my house!
Such a great way to get your kiddos to add more veggies into their diet!
Paleo Eggplant Pizza Crust [VIDEO]
- 1 large eggplant peeled and grated
- 1/2 cup blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons ground flaxseed
- 1 organic egg
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper more to taste
- Tomato sauce
- Grilled Chicken
- Roasted tomatoes
- Sautéed spinach
- Sautéed onions
- Fresh Basil
- Fresh parmesan cheese
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Peel and grate eggplant into a bowl and let sit for 10 minutes. Prepare topping ingredients and set aside.
- Wrap grated eggplant in cheesecloth or a dish towel and squeeze over a bowl to remove excess water.
- Place eggplant back in a large bowl and add in the rest of the crust ingredients. Mix until well combined and form dough into a ball.
- Place pizza dough on parchment paper and roll out until the dough is 1/4 to 1/2 inch thick.
- Bake for 15 minutes.
- Place a sheet of parchment paper on top of the pizza dough and carefully flip it over onto the new piece of parchment paper.
- Bake on the other side for 10-15 minutes or until golden brown.
- Add toppings of choice and place back into the oven. Broil on high for 5 minutes.
I made this last night and was so excited to try it but it fell apart in the oven! What do you think happened? I squeezed the liquid out of it for a good few minutes at least. I find there is always more water to wring out (I have done cauliflower pizza crusts before) so how do you know when it’s dry enough? I didn’t notice any issues before putting it in the oven. I was so disappointed as I really love this recipe.
Super easy, but not a fan of the flex seed . Can I double the coconut flour ?
Coconut flour is too absorbent and wouldn’t be able to be swapped in exactly in the same amount as the flax seed. If you experiment though, let us know how it goes! -Kelli
I wasn’t sure about this BUT it was excellent. I’m buying more eggplant tomorrow and having friends over for the 2nd version. My only issue was the crust took 30 minutes on the first side and 20 on the second side to.make it dry enough to add the toppings. I’m thinking I didn’t dry the eggplant enough or mixing it in a food processor maybe made it too fine. But in the end it was so good my husband had three pieces and he’s a die hard NJ pizza guy.
Had my doubts, but this was really good! Followed the crust recipe exactly except used regular flour and put it on a stone in the oven. Put ricotta, tomatoes, mozzarella and pesto on top. Delicious! Great way to use some eggplant.
This recipe looks great! However, we do not use nuts in our house due to a life threatening tree nut allergy…so is there something I can use to replace the almond flour that will be just as good?
What a wonderful idea! This pizza looks like the perfect healthy dinner and I just can’t wait to try this!