Everyone has been making cauliflower crust… including me. (In fact, if you want my take on Cauliflower Pizza Crust, click here!)
But have you ever tried an EGGPLANT crust?!
I had an eggplant that needed to be eaten soon. And just happened to be in the mood for pizza too. As I thought about taking out some cauliflower to make a crust, I thought, why not try using eggplant?! And guess what? It turned out amazing!!
Not only did it taste great, but the crust actually did not stick to the wax paper for once, it browned perfectly! I was able to pick up a slice without it falling apart like most cauliflower crusts! The secret? Well I think there are a couple 🙂
I was so in awe when tasting this, because I really didn’t know what to expect. I was keeping my mind open and hoping for the best. And thank goodness I gave it a try! I enjoyed it BETTER than a cauliflower crust!
Plus, eggplant has so many amazing benefits!
Eggplant Benefits:
1) High in fiber–aiding our digestive system
2) Rich in Vitamin C and B1
3) High in phytonutrients such as caffein and chlorogenic acid and flavonoids
4) High in potassium–balances salt intake and maintains hydration
5) Contains folate, magnesium, and niacin
So what’s the recipe?? Here it is! I topped it with easy, quick ingredients as I was hungry, but feel free to top it with whatever you would like!
Mediterranean Eggplant Crust Pizza
For Crust:
-1 big eggplant, shredded (about 2.5 cups packed)
-2T ground flax
-2T coconut flour
-1 tsp guar gum (or xanthan gum)
-1 egg (do not just use egg whites!)
-1T basil
-1 tsp Himalayan sea salt
Topping:
-3 tomato basil laughing cow wedges
-1 cup spinach, slightly cooked
-1/2 cup artichokes, canned
-1/4 cup dried tomatoes
-seasoning to taste
Directions:
Preheat oven to 400 degrees. Remove outside skin of eggplant (can use potato peeler), and shred it. Place it in a towel and squeeze to take as much liquid as you can out of it. Allow it to sit in towel for 10 minutes at least. Then place the shredded eggplant in a bowl and add other crust ingredients. Mix to combine all ingredients. Grab a piece of wax paper and place it on a cookie sheet. Spray it lightly with cooking spray. Place “dough” onto wax paper and spread out to thinness you desire in a circular shape. Place sheet in oven for 20 minutes. Remove. Take another piece of wax paper, and flip crust over on to that one. Put back on cookie tray and cook again for another 10 minutes. Check to see if done. If crust is as desired, take out. If desiring a more crunchy crust, cook for 5 minute intervals until done. Take tomato basil cheese out of wrapper, and spread onto crust. Cook spinach for a minute or two, just enough to slightly wilt it. Place artichokes and sundered tomatoes on top. Sprinkle with sea salt or season salt and enjoy!