Hearty Eggplant Crust Pizza
Serves 4 humans
1 medium eggplant
1/2 cup almond flour
3 garlic cloves, minced
1 egg white
coarse ground sea salt, to taste
coarse ground black pepper, to taste
dried oregano, to taste
1-2 tablespoons grass-fed butter
6oz tomato paste
1 onion, chopped
1 bell pepper, sliced
Preheat the oven to 450F.
Trim the end off the eggplant and use a food processor (or handheld box grater) to quickly grate it.
Add the grated eggplant to a large mixing bowl along with almond flour, minced garlic, egg white, a pinch of sea salt, black pepper and oregano.
Feel free to add any additional herbs or spices at this point to season the crust to your liking. Combine all the ingredients and mix well.
Roll a piece of parchment paper out over a pizza stone, or 15×10 rimmed baking sheet.
Butter the parchment paper everywhere the crust will be. This will be important when it comes time to flip the crust.
Pour the eggplant mixture out on the buttered parchment paper. Using your hands, flatten out the dough into your desired shape.
Transfer the stone to the oven and cook for 15 minutes.
While the crust is cooking, prepare your topping ingredients.
Remove the crust from the oven. Use the parchment paper to help you flip the crust over.
Not much of the crust should stick to the paper since you buttered it, but have a butter knife handy just in case, to help remove the parchment from the crust once flipped. Discard the parchment paper.
At this point the crust should be slightly cooked throughout.
Transfer the crust back to the oven and cook for 5 minutes.
If the edges don’t look completely done, give it a minute or two more, but keep your eye on it so it doesn’t burn.
Pull the crust out of the oven and let cool for 10 minutes. Reduce the heat of the oven to 350F.
Smear tomato paste, chopped onion and peppers on top of the crust.
Alternatively smear Pesto on the crust and finish off with your favorite toppings.
Return the pizza to the 350F oven and cook for another 10 minutes.
Take the pizza out, let cool for 5 minutes. Cut and serve.