Eggplant Parmesan "Pizza"
Serves: 4
  • For the Crust:
  • 1 eggplant, weighing 1½ - 2 lbs
  • 1 large egg, beaten
  • 2 Tablespoons Arrowroot Powder
  • 2 teaspoons pesto
  • Toppings:
  • ¼ - ½ cup pizza or tomato sauce
  • 1-2 cups shredded mozzarella cheese
  • ⅛ cup crumbled feta cheese
  • Italian Seasoning
  • Anything else you wish to top it with!
  1. Preheat oven to 400*F.
  2. Using a food processor fitted with the shredding/grating blade, shred eggplant and place in a mixing bowl. If there is any excess moisture pooling at the bottom of the bowl, drain or squeeze it with a cloth. Otherwise, proceed to the next step.
  3. Beat egg in a small bowl, then combine with shredded eggplant.
  4. Add Arrowroot Powder and Pesto, stir well to combine.
  5. Drain away any liquid that may be in the bowl.
  6. Line a pizza pan, baking stone, or cookie sheet with lightly-oiled parchment paper and pat eggplant mixture into a circle, about ¼ to ½ inch thick.
  7. Bake at 400*F for 15 minutes. Remove from oven, and place another piece of lightly-oiled parchment paper, oiled side down, on top of the crust. Carefully flip the crust over onto the new piece of parchment. Remove the pizza pan, baking stone, or cookie sheet, then peel off the used piece of parchment. Slide the crust and new piece of parchment back onto the baking tray, return to the oven, and bake for 15 minutes longer, until surface of crust is dry and is starting to turn a roasted golden color.
  8. Remove from oven and spread pizza sauce over crust, then sprinkle cheese and Italian Seasoning on top, as well as any other toppings you desire. Return to oven and bake until cheese starts to melt, about 5 minutes. Transfer oven to a low broil, and broil until cheese browns and starts to bubble.
  9. Enjoy!
Don't expect this recipe to have the same texture as a traditional dough-crusted pizza. While it holds together fairly well after it's been cooled, you may still want to have some forks handy. Also, while I chose to keep my toppings simple with two cheeses and some Italian seasoning, we all agreed that it would be good with peppers, onions, mushrooms, meat... just about any "normal" pizza topping. You may want to cook the other toppings first, since after you top it, the pizza will be in the oven just long enough to melt and brown the cheese. The topping quantities in the recipe are simply guidelines, as everyone is different - some like more sauce, some (me!) like a lot of cheese... just make it how you like it!
Recipe by The Nourishing Gourmet at