Pizza, like tomato sauce, is considered an Italian staple. (Though what North Americans call pizza has no resemblance to the Italian version, but that's another story). Certainly it's a meal most kids as well as adults love.
I am giving you two versions here - one with a crust and one without. I have made both and enjoy them equally as much.
makes 1 large pizza
This is my version of a recipe which has many versions. Pictured are just a few ways people have personalized their own version of this pizza recipe.
(Images from 247lowcarbdiner.blogspot.com, michianafitness.com, and chocolatechillimango.com respectively)
- 4 large eggs
- 1/4 cup coconut flour
- 1/4 cup sour cream
- 1 teaspoon chopped garlic
- 1 tablespoon pizza spice
- 1/3 cup shredded parmesan cheese
- 1/4 tsp sea salt - olive oil
- 1 cup of Italian Tomato Meat sauce Italian meat sauce recipe or any pizza sauce you like
- 1 cup of shredded mozzarella
- assorted toppings : sliced red onions, sliced mushrooms, sliced pepperoni, small bits of broccoli, sliced tomato, cooked bacon, bits of chicken ... whatever you happen to have on hand - 1/2 cup grated parmesan
- 1 tablespoon pizza spice
- 1 tablespoon hot pepper flakes (optional)
- Preheat oven to 425"F
- Blend eggs with sour cream, garlic, salt and pizza spice.
- Add the coconut flour one spoonful at a time and mix in so there are no lumps and the dough starts to firm.
- Line a pizza pan or cookie sheet with parchment paper and grease with olive oil.
- With olive oil greased fingers (or the back of a greased spoon) press the batter onto the paper until it's the shape you want. Smooth the edges or they will crumble.
- Bake for 10 minutes.
- Cool until firm to the touch, then remove from pan.
- At this point, if the crust is firm enough, you can remove it from the parchment paper and place it back onto your cooking pan, having greased it first with more olive oil. I like to do this when I'm using my pizza pan because it has tiny holes throughout that help the crust get nice and crispy, but if you're using a cookie sheet it really doesn't matter and it will probably be safer to just finish the pizza on the paper.
- Spread the tomato sauce on the dough, put on your toppings, the grated parmesan, pizza spice, and hot peppers if using. Bake for another 12 - 15 minutes (depending on the thickness of your toppings) until the cheese has all melted and is bubbly but not brown.
(will freeze) I have successfully frozen the cooked crust and then just thawed and topped the day I needed it. If you don't want to bother making a crust or don't happen to have any coconut flour on hand, you can still have pizza.
NOTE : If you are having problems with this recipe or would just like some more detailed directions, check the update here.
This might not be for everyone since it seems eggplant is an acquired taste, but if you love it as much as I do you will love this recipe. Especially if you want something that's a snap to make.
In fact it's worth trying on the kids. They might surprise you by gobbling it all up and asking for more. The finished product should look like this photo from http://lisashea.com or this one from instructables.com
- one large eggplant
- olive oil
- pizza sauce (I use home made meat sauce)
- shredded mozzarella
- grated parmesan
- pizza spice mix
- hot pepper flakes (optional)
- pepperoni, cooked bacon, sliced mushrooms, broccoli cut in small pieces, sliced onion, goat cheese, sliced olives ... and anything else you can think off. All optional for you to mix and match.
- Line a cookie sheet with parchment paper and brush with olive oil.
- Slice the eggplant into 1/2" slices. Place on prepared pan. Brush with olive oil. Broil for 10 minutes or until brown.
- Remove from oven and preheat oven to 425'F
- Top each slice of the eggplant with pizza sauce, mozzarella, and your favourite toppings. Sprinkle with grated parmesan, then finally sprinkle the whole thing with pizza herb mix and hot pepper flakes if using.
- Bake for 10 to 15 minutes (depending on the thickness of your pizza) until cheese is melted.
(will freeze) Place individual servings on a parchment lined plate and place in freezer until frozen (approx. half an hour) Remove, place into ziplock bag, and place back into the freezer.
To heat : Heat in microwave either thawed or from frozen. I can't tell you how long because your sizes will vary. Start with a couple of minutes and go from there.
If you are among the many I mentioned who miss bread and pasta, try my Paleo Primal friendly versions :