Ingredients
Units
Scale
- 1 medium-large eggplant (about 1.25 lbs or 560 g)
- 1 tbsp olive oil
- 1 tsp salt
- 2.5 tbsp flaxmeal
- 4 tbsp water
- 1/3 cup almond flour
- 1 tbsp Italian Seasoning (or any other seasonings)
Instructions
- Preheat the oven to 450 degrees F.
- Combine flax and water, stir to combine and set it aside for at least 5 minutes (or up to 30 minutes)
- Slice the eggplant into 1/4 inch rings. Toss in olive oil and salt.
- Add eggplant to the air fryer and set on 400 degrees for 20 minutes.
- Once cooled, add eggplant to a food processor and turn it on until eggplant is pureed.
- Add in all other ingredients and process until all ingredients have been fully incoporated.
- On a parchment lined pizza sheet, spread eggplant evenly (about 1/4th inch thick)
- Place in the oven for 25 minutes. Remove it from the oven, flip it over and return it to the oven for an additional 5 minutes.
- Flip the pizza crust back over, add your favourite toppings and return it to the oven until the toppings have been fully heated.
Notes
- Do NOT skip the "prebaking" step otherwise, you will end up with a soggy crust...Trust me, I tried it!
- If you don't have an air fryer, simply use the oven instead
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 1 slice
- Calories: 63
- Sugar: 1.4 g
- Fat: 4.6 g
- Carbohydrates: 2.7 g
- Fiber: 2.6 g
- Protein: 2 g
