Eggplant pizza

By shammy

Ingredients

• Crust ingredients;
• 1 medium sized eggplant
• 1/2 cup parmesan cheese
• 1/2 cup Paleo flour (almond flour, flaxseed flour, etc…)
• 1 egg white
• Pizza toppings;
• Anything you want!

Details

Servings 4

Preparation

Step 1

Preheat oven to 450°

We begin by shredding the eggplant with a box grater. You can use a food processor, but, since I don’t have one…I can’t. You will want to shred at least ¾ of the eggplant. Combine the other ingredients and fold well. This will form a pasty material. Place onto WELL greased parchment paper on a pan. You will want to make sure the parchment is well greased for a good reason. The crust will tend to stick once cooked. Spread it as well as you can to each corner. It should only be as thick as you want it, since it will do very little expansion. Once your oven is ready, pop it in for 20 minutes. Once this time is up you will find out whether you greased your pan well enough. I know I went twice as long with my olive oil spray than I thought I should. Mine slid right off. Flip the crust over and cook again for 10 to 15 minutes or until done. Once you have this cooked it is time to move onto the toppings. I had ham cubes, ground beef, shredded beef and shredded chicken. Along with a little cheese and veggies.