One recipe that is out there is a cauliflower pizaa crust. I have made that and it was okay, but it did not taste like pizza - it tasted like cheese on cauliflower and it didn't hold together very well.
So, in an attempt to find a grain-free pizza crust that I really liked, I found this, eggplant pizza crust and it is delicious!
Ingredients:
*insired by Lexi's Clean Kitchen
2 Small eggplant (yields 5 cups shredded eggplant)
1 TBS Parmesan
1/4 C Raw almond meal
2 TBS Coconut flour
1 Egg (or Flax egg)
1 TBS Ground Chia
1/4 Tsp Himalayan Pink Salt
*Pepper to taste
Peel you eggpant and then grate it up, I use the shredding plate in my food processor for this. Once you have shredded your eggplant place it in a cheesecloth or clean, cotton tea towel and twist, squeezing out as much moisture as possible. Put all of your ingredients into a large bowl and mix thoroughly-using your hands is likely easiest.
Oil some parchment paper and place on a cookie sheet. Mash your crust mixture onto the parchment paper spreading it into whichever shape you like.
Place your crust in the oven for 15-20 minutes.
Pull your crust out and using a second piece of oiled parchment paper flip your crust and stick it back in the oven for another 15-20 minutes.
Once your crust is cooked you can top it with whatever deliciousness you like and stick it back in the oven for another 5-8 minutes on broil.
The eggplant does king of have a 'bready" texture. If I had to describe this crust, it kind of reminds me of a hearty, ancient grain crust- I love it!
Enjoy your twigs!
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