Paleo Eggplant Pizza Crust [VIDEO]
Servings: 2
Ingredients
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: 1/2 recipe | Calories: 235kcal | Carbohydrates: 27.4g | Protein: 9.8g | Fat: 10.3g | Saturated Fat: 2.3g | Cholesterol: 83mg | Sodium: 509mg | Fiber: 16.7g | Sugar: 7.3g