Eggplant Pizza Crust:
- 1 eggplant, peeled
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) ground flaxseeds
- 3 tbsp (45 mL) Gluten-free flour (I used a blend, but you can use Bob's Mill)
- 1 egg
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) pepper
- 1 tsp garlic powder
Preparation
1. In large bowl, coarsely shred eggplant; stir in salt and let sit for 5 minutes. In handfuls or using cheesecloth, squeeze out excess liquid. In separate large bowl, thoroughly combine eggplant, flaxseeds, flour, egg, oil and pepper. On a piece of parchment press mixture into any shape, but 1/4-inch/5 mm thick. Slide parchment paper onto pizza stone (preheated) OR centre rack of 375°F/190°C oven; bake for 20 minutes.2. Carefully slide crust out of oven; top with another parchment paper; lift both parchments and flip over; peel off top parchment. Apply your toppings and bake an additional 15-20 min at 400C.
Skillet Pizza:
2 cups gluten-free flour
2 Tbsp starch (corn, rice or arrowroot)
2 tsp Baking powder
2 Tbsp Olive Oil
1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder
Add water (start with 1 cup) until you form a dough ball. Divide into 2 smaller dough balls and let sit 5 min. Heat a skillet (non-stick or cast iron). Add 1 tsp olive oil. Roll out one dough ball onto parchment into circle. Flip the dough into the hot pan (peel off parchment). Cook for about 4 min. per side (until light golden brown). Repeat with next dough ball. Apply toppings and bake 15-20 min at 400C
Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
info@vitalityforlife.ca
www.vitalityforlife.ca
Twitter: @NaturoDoctor
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