Eggplant Pizza Crust

Eggplant Pizza Crust

if you are looking for a pizza crust this is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My conventional pizza crust  is my cross-to whilst i am craving a conventional thin-crust pizza dough, but i can’t get enough of this veggie packed model!

Eggplant Pizza Crust

making a crust that’s gluten-unfastened, dairy-unfastened, paleo, and healthy? That’s scrumptious? I’ll take , please! i've made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the first-rate evaluations in my residence!

Crust :

  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon red pepper, more to taste
  • 1 large eggplant, peeled and grated
  • 2 tablespoons ground flaxseed
  • 1 organic egg
  • 1 teaspoon Italian Seasoning
  • 1/2 cup blanched almond flour
  • 2 tablespoons coconut flour

Toppings Ideas :

  • Roasted tomatoes
  • Sautéed spinach
  • Pesto
  • Grilled Chicken
  • Tomato sauce
  • Meatballs
  • Fresh Basil
  • Fresh parmesan cheese
  • Sautéed onions
  • Bacon


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Peel and grate eggplant right into a bowl and allow sit for 10 minutes. put together topping elements and set aside.
  3. Wrap grated eggplant in cheesecloth or a dish towel and squeeze over a bowl to cast off extra water.
  4. area eggplant again in a  massive bowl and upload inside the relaxation of the crust ingredients. blend till well combined and shape dough into a ball.
  5. area pizza dough on parchment paper and roll out until the dough is 1/4 to half of inch thick.
  6. Bake for 15 minutes.
  7. location a sheet of parchment paper on top of the pizza dough and carefully turn it over onto the new piece of parchment paper.
  8. Bake on the opposite side for 10-15 minutes or until golden brown.
  9. add toppings of choice and place back into the oven. Broil on high for five minutes.

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