Paleo Eggplant Pizza Crust [VIDEO]

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!

Paleo Eggplant Pizza Crust

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!

Paleo Eggplant Pizza Crust

Such a great way to get your kiddos to add more veggies into their diet!

Paleo Eggplant Pizza Crust

Paleo Eggplant Pizza Crust

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Paleo Eggplant Pizza Crust [VIDEO]

  • Author: jlouis_dev
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x

Ingredients

Scale
  • Crust:
  • 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
  • Toppings Ideas:
  • Tomato sauce
  • Pesto
  • Grilled Chicken
  • Meatballs
  • Roasted tomatoes
  • Sautéed spinach
  • Sautéed onions
  • Bacon
  • Fresh Basil
  • Fresh parmesan cheese

Instructions

  • 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.

Notes

This recipe was updated on 1/10/2017. Don’t roll the dough out too thin!

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 235
  • Sugar: 7.3g
  • Sodium: 509mg
  • Fat: 10.3g
  • Saturated Fat: 2.3g
  • Carbohydrates: 27.4g
  • Fiber: 16.7g
  • Protein: 9.8g
  • Cholesterol: 83mg

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39 comments
September 6, 2013

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39 Responses

  1. I’m not sure how I found your web site but I’m so glad I did! I made this pizza last night and it got high marks all around at my house, even from the teenager who decidedly HATES eggplant. My market was out of almond flour so I used amaranth and I cooked on a stone in a 425 oven which seemed to make it less wet. I will be adding this to my regular rotation! Thank you so, so much.

  2. Wow, such a good recipe! Thanks for sharing! My husband loved it so much I made it again the next night. I like the tip to broil it as well, makes it even tastier. Thanks Lexi!

  3. Lexi, I am so happy I stumbled upon your blog. Every single recipe I have tried is incredible. You’re a genius! This pizza crust was so amazing – and I can’t wait to make it again and again. Thanks again for these fabulous recipes – you will have to write a cook book and start a cooking show soon! I am a huge fan!

  4. I don’t have almond flour or coconut flour on hand… Only all purpose and whole wheat. Can I use either of those in substitution for the almond or coconut flour? I understand it will no longer be Paleo… I’m not Paleo but I just love the idea of eggplant pizza crust 🙂

  5. I just found your blog through a pin on Pinterest. SO AWESOME!!! I LOVE LOVE LOVE pizza also and have been dying to try an eggplant crust. I’ve done a cauliflower crust, a spinach crust. My go-to is an almond flour crust but that has can significantly raise the calories. I’m excited to try this. Thanks for your beautiful contributions!!

  6. I made this recipe for the first time today. The flavors were great. However, I had never cooked with eggplant before and my pizza ended up not holding together very well. My guess is that I did not properly remove the water from the eggplant. Could it have been anything else you think?

  7. Awesome eggplant pizza crust, I didn’t have to use much almond flour, replaced ground flax seed with arrowroot starch 🙂

  8. Sooo good! Wasn’t sure what to expect but we topped it with chicken, zucchini , sundried tomatoes, roasted red peppers, Kalamata olives, mozzarella and goats cheese… was divine!!

    5.0 rating

  9. 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?
    Thanks!

  10. 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.

    5.0 rating

  11. 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.

    5.0 rating

    1. 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

  12. 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.

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