Egg Plant Pizza Crust

Egg Plant Pizza Crust
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 265.5
  • Total Fat: 17.8 g
  • Cholesterol: 93.0 mg
  • Sodium: 42.4 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 11.2 g
  • Protein: 11.5 g

View full nutritional breakdown of Egg Plant Pizza Crust calories by ingredient


Paleo, vegetarian and gluten free Paleo, vegetarian and gluten free
Number of Servings: 2


    1 eggplant, peeled and grated
    4 tbsp Organic Whole Ground Flax Seed Meal
    1/4 cup Almond Flour
    1 large Egg, fresh, whole, raw
    1 tsp Extra Virgin Olive Oil


Do a double batch and freeze them separately for future use.


1. Preheat oven to 350
2. Grate egg plant with a cheese grater. Discard skin.
3. Place grated egg plant in a towel. Twist and squeeze over the sink till you can't get any more water out.
4. Pour eggplant into a large mixing bowl.
5. Add flax seed and almond flour.
6. Whisk egg in a smaller bowl and add to mixture.
7. Salt & Pepper to taste (option - add Italian seasoning).
8. Mix ingredients until evenly combined.
9. Pour half batter one each end of a parchment lined baking sheet.
10. Smooth out batter into two circle crusts, about 1/8" thick.
11. Bake crust for 30-35 minutes.
12. Remove from the oven. Lightly grease another piece of parchment paper with olive oil and place on top of the crust. Carefully flip the crusts over and peel off the parchment paper from the bottom side.
13. Brush the bottom side with olive oil.
14. Bake opposite site for 15 minutes.
15. Remove from the oven. Apply toppings and spices. Bake an additional 7-10 minutes.

Serving Size: 2 pizza crusts. Each pizza crust is two servings.