Slice eggplant in 1/2 inch rounds. (leave the skin on, fiber).
Cover a pizza pan or cookie sheet with paper towels and lay the rounds out. Ever so lightly salt them (with Himalayan pink salt, preferably). After a while the liquid inside will start to bead up on top. Blot with a paper towel and flip them over and do the same on the other side. You may or may not need more paper towels. Or you can just shake them off over the sink if you want. (TIPS: Taking the water out this way will keep them from being too mushy when you bake them. DON’T over salt them or your nine year old will be mad at you. Just a tiny bit will work.)
Use parchment paper to line a pizza pan--you can use coconut oil--but parchment is awesome for keeping things from sticking. Then put down a light layer of almond flour first and spread the eggplant rounds over it. They can be touching. In fact, I recommend you squeeze as many as possible on there. Even slice some in half and make a puzzle of it if you want.
Sprinkle another light layer of almond flour over the top. This will help sop up moisture and get toasty yummy.
Bake in a 350 degree oven for 15-20 minutes. Keep an eye on them so the almond flour doesn’t burn. If you want them firm, bake for less time. If you want them mushy, bake longer.
One 15 oz can of organic crushed tomatoes. Stir in 2 tablespoons chia seeds, 1 tablespoon Italian seasoning, salt + pepper to taste—don’t make it too salty since all the other salt in the cheese and pepperoni will be there. Let it sit 5 to 10 minutes so the chia seeds soak up the juices. This will make the sauce nice and thick. Do this step while the eggplant bakes.
I use my Ninja to chop the cheese up to bits. I used 3 types: mozzarella, Queso Fresco, and longhorn cheddar. Use as much or as little as you like. I chopped spinach, sundried tomatoes, and pepperoni into it and mixed it all together with the cheese. (This makes topping the pizza much faster/easier.) Pepperoni tip: we slice ours up with scissors and then put it in a bowl with about a tablespoon of grass-fed gelatin and rub it around with our fingers—this soaks up the grease and helps the pieces not stick together.
Take the eggplant out of the oven. Top each slice with as much or as little sauce and toppings as you like. We prefer to spread the cheese mixture all over the pan like a real pizza—this leaves amazing browned bits of cheese to eat in between each piece.
Bake for 10 minutes or until the cheese is melted. Broil for a few minutes if you want the top bubbly and browned.
Eat immediately with a fork or wait for it to cool a little and you can maybe/possibly/depending-on-your-eggplant pick it up with your hands like real pizza. Just depends on how messy you want to be.
Life is Good
Live Like You Mean It!
(and don't eat sugar, it's evil)
This little side blog of mine used to be mostly about food and health, and now it's mostly about Jesus.
Egg Nog Shake
Spicy Seasoning Mix
Spinach Pizza Quiche
Cheesy Broccoli Soup