Paleo Pizza

Dinner is served!!!

We made this recipe a last weekend and as soon as we finished eating, we were wishing we had doubled the recipe. We cut the pizza in quarters and we each had two slices. Plenty for one meal, but we sad that we didn't have any leftovers.


INGREDIENTS:
1 egg
1 Roma tomato, thinly sliced or diced
1 tsp dried basil
1 tsp dried oregano
1 whole eggplant, grated
1 tsp extra virgin olive oil
1/2 cup arugula
1/4 cup almond meal
1/4 cup flax meal
1/4 lb prosciutto (we used turkey bacon)
Salt and pepper to taste
Parchment paper

PROCESS:
-Preheat oven to 350°F
-Peel and grate eggplant with a cheese grater. You can throw the skin away.
-Place grated eggplant in a clean dish towel and squeeze to remove excess liquid.
-Put grated eggplant into a large mixing bowl and add the flax and almond meal.
-Whisk the egg in a separate bowl and then add it to the eggplant mixture.
-Add salt and pepper to taste.
-Mix until the ingredients are evenly combined.
-Pour the batter onto a parchment-lined baking sheet.
-Smooth batter out with your hands into a thin layer about 1/8" thick.
-Bake the crust for 30-35 minutes.
-Remove the crust from the oven, lightly grease another piece of parchment with olive oil and place on top of the crust.
-Carefully flip the crust and then slowly peel of the parchment from the bottom side.
-Brush the flipped side lightly with olive oil.
-Bake the opposite side for about 15 minutes.
-Remove from the oven and add the toppings and spices.
-Bake for an additional 7-10 minutes


We took a few liberties with the toppings. We had sliced shitake mushrooms, capers, artichokes, red onion, and natural tomato puree. Get creative with your toppings!!!

Two slices each, made for the perfect portion size!

Base recipe from: http://beta.primal-palate.com/recipe/prosciutto-and-arugula-pizza/