- ¾ pound eggplant of any variety
- For the crust:
- 1 cup arrowroot starch or tapioca flour
- ⅓ cup coconut flour
- ¼ teaspoon salt
- ½ cup canned coconut milk
- ¼ cup butter
- ¼ cup water
- 3 cloves garlic, pressed or minced
- 1 egg
- For the topping:
- 2 tablespoons balsamic vinegar
- 1 cup diced fresh tomatoes or 1/3 cup chopped sundried tomatoes
- 2 cups spinach
- 1 cup grated Zamorano, Naked Goat, or other raw sheep’s or goat’s milk cheese
- chopped fresh thyme, rosemary and basil for garnish
- olive oil for drizzling
- cracked pepper
- Place a pizza stone in the oven and heat the oven to 450 Fahrenheit.
- Slice the eggplant in thin circles, about 1/8 inch thick. On a cookie sheet lined with parchment paper, arrange the eggplant in a single layer and sprinkle with salt. Let the eggplant soften while you prepare the flatbread.
- To make the crust:
- In a medium mixing bowl, whisk together the arrowroot starch, coconut flour, and 1/4 teaspoon salt.
- In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from the heat just as it simmers. Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly.
- In a small bowl, whisk the egg. Add the egg to the batter and mix well; allow the mixture to sit for 5 minutes.
- For the pizza:
- Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot pizza stone.
- Bake the flatbread and eggplant for 15 minutes, then remove them from the oven, leaving the pizza stone. Brush the eggplant lightly with balsamic vinegar. Add the spinach, eggplant, tomatoes, and cheese to the pizza dough. Return the pizza to the pizza stone and bake for 10-15 minutes or until cheese is melted and tomatoes are soft.
- Top with the herbs, olive oil and cracked pepper. Serve immediately.
As a pizza fanatic, I can’t get enough of learning new ways to make one of my favorite foods and still keep it healthy. A great way to up the nutritional content of this classic meal is by preparing it yourself and loading up on the veggies.
That’s why this eggplant flatbread pizza has zoomed to the top of my “gotta make this again” list. We’ll make a crust with arrowroot starch, which is loaded with anti-inflammatory properties, and coconut flour for added fiber and protein.
But the real star of this flatbread pizza is the nutrition-rich eggplant. If you’re not regularly eating the purple vegetable, this is a great recipe to start with. Eggplant is packed with antioxidants, inflammation fighters and lowers cholesterol — and it’s delicious as a pizza topping! Ready to throw out the delivery menu and make your own eggplant flatbread pizza? Let’s do it!
Start by turning the oven to 450 Fahrenheit and placing a pizza stone in there while it preheats. This will ensure the stone is nice and hot when it’s time to bake the dough. Then, thinly slice the eggplant and arrange them onto a cookie sheet lined with parchment paper. Sprinkle them with salt and give them a few minutes to soften up while you make the flatbread.
Get your biceps ready: in a medium mixing bowl, whisk the arrowroot starch, coconut flour and 1/4 teaspoon of salt. Then, in a small pot, heat the coconut milk, butter, water and garlic over medium heat. Just as it sims, grab that pot and add the hot liquids to the dry ingredient mix and stir to combine. Let the mix cool.
Next, whisk the egg and add it to the batter. Stir it up well and let the mixture sit for 5 minutes.
While you’re waiting for the dough, cut a sheet of parchment paper about the size of your pizza stone and spread the dough in a thin layer onto it. Transfer the dough carefully to the now-hot pizza stone.
Now it’s time to slide the patiently waiting eggplant slices into the oven along with the flatbread. Let them do their thing for 15 minutes then remove the baking sheet and the parchment paper with the dough (watch your hands!); keep the stone in the oven so it doesn’t lose heat.
Brush balsamic vinegar onto the eggplant slices. Then, add the spinach, eggplant, tomatoes and cheese to the dough. Return the dough to the pizza stone and bake the pie for 10 to 15 minutes, or until the cheese is melted and bubbly and the tomatoes are soft.
Are you tempted to start chowing down? Don’t give in to temptation just yet. Instead, top the pizza with herbs cracked pepper and drizzle with olive oil. Now it’s ready.
This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice up the eggplant earlier in the day, making dinnertime assembly a snap.
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