This post is part of The Great Pizza Experiment
|Topped with roasted red pepper strips, cherry tomato slices, kalamata olives, ricotta, and fresh basil|
I've seen a couple of recipes for pizza crust made out of eggplant (notably, here and here) so I thought I should give it a shot. It is touted as a veggie crust where you don't have to squeeze out the moisture. Well, after I grated the eggplant, it was basically in a pool of its own liquid. I can assure you that the pizza would have been extremely soggy had I left it as-is. I squeezed out the excess liquid by putting it in a tea towel and wringing it out. I weighed the eggplant before and after, and I had 20 oz undrained but only 7 oz after squeezing. With that much water I think it was a necessary step!
Thick or thin crust: I'd say medium
Taste: Depends on how much you like eggplant. It's a stronger-tasting vegetable so if you like eggplant, the flavor is great. If you don't like it, there is certainly no mistaking it for anything else.
Texture: 5. It did get browned on the outside, and I like that you can easily eat it with your hands. However, there was something...cardboard-like about the texture. I like eggplant either roasted and pureed (i.e. baba ghanoush) or cooked at a very high temp with a caramelized outside and soft, creamy inside. The outside was browned but not really caramelized, and the inside was kind of dry. I think that next time I may add some extra fat, such as egg yolk and/or olive oil and see if that helps.
"Realness": 2. This is an interesting dish, sort of an alternative to eggplant parmesan, but I don't think of it as a true pizza.
Ease of preparation: Easy to medium. It takes a little while to grate the eggplant if you do not have a food processor with a shredding disk. Also, flipping the crust over halfway through requires some finesse.
- About a pound of eggplant, shredded
- 1 whole egg, beaten (I used an egg white but I think that a whole egg would be better)
- 1 oz, weight (about 1/4 cup) grated parmesan cheese
- 1 Tbs flax meal or almond flour (I used golden flax meal)
- 1/4 tsp salt
- Olive oil
- Sauce, cheese, and toppings of your choice
- Preheat oven to 450
- Toss the eggplant shreds with the salt while you prepare the other ingredients. This will help draw out some moisture.
- Squeeze out as much moisture as you can from the eggplant by wringing it out in a tea towel.
- Combine the drained eggplant shreds with the other ingredients.
- Line a baking sheet or pizza pan with parchment paper. Lightly spray it with olive oil. Press the eggplant mixture into a round shape about 1/4" thick.
- Bake for 15 minutes or until golden brown.
- Flip the pizza crust over and bake for 5-10 more minutes or until browned on the other side.
- Add your toppings and bake for 5 minutes more.
110 calories, 4g fat, 5g net carbs (14 total + 9g fiber), 7g protein,
Note: I am not sure how draining the eggplant ultimately affects the nutrition values. I am using the counts for undrained eggplant.