Move over pizza, we have something better. Paleo with no grains, gluten free, organic and whole food goodness! We were having guests over who were gluten free and wanted to make something fresh and simple. Sometimes it’s nice to mix it up and go grain free for a while or even for a meal or a day. The main
ingredients of the crust are shredded eggplant, almond flour, ground flax, herbs and one egg! Simple.

Eggplants boast dietary fiber, antioxidants and other nutrients such as potassium, iron, zinc and B-complex vitamins. Ground flax seeds are rich in fiber and omega’s and hemp seeds are a great source of protein and omega’s. Get creative with the toppings!

We can’t wait to keep on exploring this recipe.Our next version will be paleo and vegan. Your kids will love it too! Get them involved in the rolling of the dough and choosing their toppings.

Ingredients:

Makes 5 pieces

*use organic when possible

*1 large eggplant, diced

*4 tbsp. almond flour

*¼ cup plus 2 tbsp. of ground flaxseed

*2 tbsp. hemp seeds

*2 tbsp. of nutritional yeast

*1 cage free organic egg

*3 tbsp. of EVOO

*Small handful of any herb of your choice (we used parsley)

*1 tsp. himalyian sea salt

*½ tsp. of black pepper

*Garnish: EVOO, Balsamic Glaze, Embody Wellness Company’s Vegan Parmesan and Microgreens or fresh Basil

Add whatever chopped veggies you like and raw organic sprouted sunflower seeds.

Instructions

1. Preheat oven to 375 degrees.

2. Peel 1 large eggplant then chop into small chunks and blend until shredded. You don’t want to blend till creamy, just lightly shredded and chunky. Let stand for 5 minutes and using paper towels or cheesecloth to
soak up all the excess moisture from the eggplant. It takes several paper towels.

3. Chop herbs and mix all the above ingredients in a large bowl until it forms a wet ball. Place dough on parchment paper.

4. Press dough to make a circle about ¼ inch thick on parchment paper. Place the parchment paper on a cookie sheet or oval pizza pan.

5. Cook on 375 for 17-20 minutes.

6. Remove from oven. Place another parchment paper on top of crust and flip it. We want to ensure both sides are cooked!

7. Slice any fresh vegetables and toppings you would like! Get creative. Brush the crust with more EVOO, a dash of sea salt and place all the veggies, sunflower seeds and Vegan Parmesan on the crust.

8. Bake for another 10 to 15 minutes.

9. Garnish with micro greens or fresh basil, drizzle with balsamic glaze and EVOO and a generous sprinkle of our Vegan Parmesan (www.embodywellnesscompany.com/vegan-parmesan).

ENJOY! Thank you Tartine and Apron Strings for the inspiration.

With gratitude and love,

Christine & Stephanie