| The crust before it went in oven |
| Before we cooked the toppings |
Eggplant Arugula:
Ingredients:
2 eggplants, grated
1/2 cup flax seed meal
1/2 cup almond flour
3 eggs
Salt and Pepper to taste
2 tsp olive oil
1-2 Roma tomatoes, thinly sliced
1/2 lb prosciutto
2 tsp dried oregano
2 tsp dried basil
- Preheat the oven 350 degrees.
- Grate the eggplant with a food processor or cheese grater, discarding the skin.
- Place grated eggplant in a clean dish towel, and squeeze over sink to remove excess liquid. I use paper towels for this step since I was out of clean dish towels.
- Pour grated eggplant into a large mixing bowl.
- Add in the flax meal and almond flour.
- Whisk eggs in a smaller bowl and add to batter.
- Add salt and pepper to taste.
- Mix until ingredients are evenly combined.
- Pour batter onto a parchment-lined baking sheet.
- Smooth batter out with hands into a thin layer abou 1/8 inch thick.
- Bake crust for 30-35 mins.
- Remove the crust from oven. Lightly grease another piece of parchment paper with olive oil, and place it on top of crust. Carefully flip the crust and then slowly peel off the parchment paper from the bottom side.
- Brush the flipped side lightly with olive oil.
- Bake opposite side for about 15 minutes.
- Remove from oven and apply toppings and spices.
The pizza will be finished once the tomatoes have cooked down and the prosciutto was "wilted"
It is also good with some fresh goat cheese added on top if you eat cheese.
I mixed up some fresh pizza sauce to serve on the side. I got this Wildtree Pizza Sauce mix and love it. All you do is mix one can of tomato sauce with 1 Tbsp of the pizza sauce seasoning.
The Finished Pizza!!
Enjoy
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