Vegan Eggplant Pizza Crust
Ingredients
- 1 large eggplant, peeled and grated
- 1/2 cup almond flour
- 2 tbsp almond flour
- 2 tbsp flaxseed
- 1 egg replacer
- 1 tsp Italian seasoning
- 1/3 tsp Italian seasoning
- 1/4 tsp red pepper
- 1 tsp garlic powder
- 2 tbsp pumpkin seeds
- 2 tbsp hemp seeds
- 1-2 tbsp olive oil
- 1 tsp rosemary
- 1 tsp baking powder
Preparation
Preheat oven to 350°F and line a baking sheet with parchment paper.
Peel and grate eggplant into a bowl and let it sit for 10 minutes. Prepare topping ingredients and set aside.
Wrap grated eggplant in cheesecloth or a dish towel and squeeze over a bowl to remove excess water.
Place eggplant back in a large bowl and add in the rest of the crust ingredients. Mix until well combined and form dough into a ball.
Place pizza dough on parchment paper and roll out until the dough is 1/4 to 1/2 inch thick.
Bake for 15 minutes.
Place a sheet of parchment paper on top of the pizza dough and carefully flip it over onto the new piece of parchment paper.
Bake on the other side for 10-15 minutes or until golden brown.
Add toppings of choice and place back into the oven. Broil on high for 5 minutes.
