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 “have to make this again” list.
The real star of this flatbread pizza, of course, is the nutrition-rich eggplant. If you don’t regularly eat the purple vegetable, this is a great recipe to start with.
Eggplant is packed with antioxidants and inflammation fighters, and it lowers cholesterol. Plus, 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!
How to Make Eggplant Flatbread Pizza
Start by turning the oven to 450 degrees Fahrenheit and placing a pizza stone in there while it preheats. This ensures the stone is nice and hot when it’s time to bake the dough.
Then, thinly slice the eggplant, and arrange the pieces 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 simmers, grab that pot, and add the hot liquids to the dry ingredient mix. 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 five 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, and 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 and 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.Print
This gourmet eggplant flatbread pizza is perfect for weekends. You could even prepare the dough and slice the eggplant beforehand.
- ¾ pound eggplant of any variety
For the crust:
- 1 cup arrowroot starch or tapioca flour (or Paleo flour blend)
- ⅓ cup coconut flour
- ¼ teaspoon salt
- ½ cup canned coconut milk
- ¼ cup butter
- ¼ cup water, if needed
- 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 sun-dried 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.
- You can use tapioca flour or another gluten-free flour if you don’t have arrowroot on hand.
- If you aren’t concerned with keeping this recipe gluten-free, all-purpose flour works as well.
- Feel free to mix up the toppings with whatever veggies you want to customize this recipe.
- Prep Time: 15min
- Cook Time: 45min
- Category: Main Dishes
- Method: Oven/By Hand
- Cuisine: American/Italian
- Serving Size: 1/3 flatbread
- Calories: 686
- Sugar: 9g
- Sodium: 619mg
- Fat: 53.9g
- Saturated Fat: 37.5g
- Unsaturated Fat: 15.9g
- Trans Fat: 0.5g
- Carbohydrates: 25.9g
- Fiber: 7.2g
- Protein: 28.7g
- Cholesterol: 174mg