Sunday, 2 November 2014

Eggplant & Kale Pizza Crust

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1/2 purple eggplant ( I used black beauty-it's oval shaped )
1/4 cup red onion ( about 3 thin slices ) 
1/2 cup kale
1/4 cup ground flax meal 
2 tbsp chia seeds ( can suit a Paleo diet if left out )
6 cloves of roasted garlic ( or 1 tbsp garlic powder )
1 tsp each salt & pepper ( optional ) 


Heat oven to 400 degrees F
Grate eggplant. ( I hand grated mine ), place into a mixing bowl
Finely chop onion, kale & roasted garlic add to bowl with the rest of ingredients
Mix altogether well
Let sit in fridge for approx 30 or longer to allow the ingredients to bind

After being chilled add mix onto a greased pan or onto parchment paper.
Shape into a circle shape ( approx 8 inches ) and bake for approx 30 minutes. 
Every 10 minutes run a spatula under the mix to make sure it's not sticking--- do not have to do this if using parchment paper.

The mix will feel soft but will firm up when cooled. At this point you can eat it as is and use in place of bread or cut into smaller shapes topped and eaten and served as an appie.

But if you want to use as a pizza crust, add your toppings of choice. Heat the oven to 400 F and cook for about 10-15 minutes, depending on the ingredients you add.

I ended up adding my spicy roasted orange pepper sauce as the base, then mushrooms, red pepper & red onion
Once baked I added arugula, roasted garlic, yellow cherry tomatoes, bean sprouts and drizzled with a garlic dressing. Delish 👌

I think out of all the food I make, I love making these pizza crusts the most. Being that typically pizza crust is made from bread dough, I am so fascinated on how healthy, easy and so versatile they can be made with out any flour at all. 
That's what makes cooking & experimenting so fun and gratifying to me. Going beyond the norm!

Hope you find this recipe one you will use or perhaps it gives you an idea to making your own creation.
Either way always look outside the box and mostly may you be Nutritionally Well.

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