If you have a vegetable garden, the late summer harvest probably leaves you with more eggplant than you know what to do with. This pizza crust is one of the best ways to use up all that eggplant.
EGGPLANT PIZZA CRUST
- 1/2 teaspoon olive oil
- 2 large eggplants (about 1 pound each) peeled and finely grated
- 1/2 cup (2 ounces) almond flour
- 1/4 cup chickpea flour (also known as garbanzo bean flour)
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup ground flaxseed
- 1 egg
- 1 teaspoon Italian seasoning or pizza seasoning
- 2 cloves minced garlic or 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 400 degrees and place a 12-inch circle of parchment paper in the center of a 14-inch round pizza tray. Brush it with the olive oil.
- Working in batches, spoon the grated eggplant into a nut milk bag. Twist/squeeze it to extract as much liquid as possible. Transfer to a mixing bowl and add the remaining ingredients. Mix well.
- Dump the mixture into the center of the pizza tray/parchment paper. Using an offset spatula, press/spread the mixture out to the edge of the parchment paper.
- Bake on the bottom rack of the oven for 20 minutes or until the crust is brown around the edges.
- Place a 14-inch round pizza screen on top of the pizza tray. Invert the tray so the crust falls onto the screen with the bottom facing up. Peel off the parchment paper. Bake for 10 minutes more on the pizza screen or until the crust is nicely browned.
- Slide the crust back onto the pizza tray (minus the parchment paper) and layer on toppings of your choice. Bake for 5-7 minutes more or until toppings are melted and/or heated through.
Serving: 2🍕slices (1/4 of crust) | Calories: 268kcal | Carbohydrates: 23g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 416mg | Fiber: 12g | Sugar: 9gShare on Facebook