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!
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
INSTRUCTIONS
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Peel and grate eggplant right into a bowl and allow sit for 10 minutes. put together topping elements and set aside.
- Wrap grated eggplant in cheesecloth or a dish towel and squeeze over a bowl to cast off extra water.
- 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.
- area pizza dough on parchment paper and roll out until the dough is 1/4 to half of inch thick.
- Bake for 15 minutes.
- location a sheet of parchment paper on top of the pizza dough and carefully turn it over onto the new piece of parchment paper.
- Bake on the opposite side for 10-15 minutes or until golden brown.
- add toppings of choice and place back into the oven. Broil on high for five minutes.
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