Melanzana Margherita Pizza

Today we woke up to find that we had a question from an unknown follower about primal pizza crust. She stated that she and her husband have been primal for some time now, and the one thing they miss is pizza. They have tried a few recipes for a grain-free crust, and have yet to find one that makes the cut. Bill and I have talked about wanting to make a primal pizza (his parents, newly primal, also miss their homemade pizzas) and took this opportunity to attempt a worthy crust for this curious follower.

My first thought was to make a crust out of eggplant. I had seen a few recipes for pizza crust using eggplant, and decided that my primal chef skills were good enough to make one up on my own. As Bill and I were browsing the aisles of Trader Joe’s he stated that for the topping he would like to do a margarita style pizza. (Note from Bill: I lived in Italy for a semester during college, and loved the pizza there. Italian pizza is light, flavorful, and uses fresh ingredients. Our pizza, naturally, is modeled after authentic italian pizza. If you’re wondering, “Melanzana” is the word for Eggplant in Italian, and Margherita is a basic type of italian pizza with mozzerella, basil and slices of tomato. We’ve added Kalamata olives to ours for an added flavor and texture.)

For our version of Margherita, we chose to use goat cheese over mozzarella because we both prefer the flavor, and also because we choose to avoid cows milk at all times possible. After grabbing the last few ingredients needed, plus the other things on our shopping list, we were headed home to attempt a perfect primal pizza. I really wanted to make this crust as simple as possible, and wasn’t really sure how it was going to turn out. It turned out to be a success, thankfully!

  • 1 whole eggplant
  • 1 omega 3 egg
  • 1/4 cup flax seed meal
  • 1/4 cup almond meal/flour
  • Salt and pepper to taste
  • Extra Virgin Olive Oil (to lightly grease the parchment paper)

  1. Preheat oven to 350.
  2. Grate eggplant with a cheese grater. (The skin didn’t seem to want to grate, so we didn’t use it. It also helped to cut the eggplant into large chunks.)
  3. Pour grated eggplant into a large mixing bowl.
  4. Add in flax meal and almond meal.
  5. Whisk egg in a smaller bowl and add to batter.
  6. Add salt and pepper to taste.
  7. Mix all ingredients until evenly combined.
  8. On a parchment lined baking sheet, pour batter.
  9. Smooth batter out with hands into a thin layer (around 1/8″).
  10. Bake for 30-35 minutes, or until cooked enough to flip.
  11. Remove from oven. Lightly grease another piece of parchment paper, and place on top of crust, carefully flip the crust and then slowly peel off the parchment paper from the bottom side.
  12. Brush the flipped side with olive oil.
  13. Bake opposite side for about 15 minutes, and remove from oven to apply toppings.

For the topping:
(to taste, add more or less depending on liking)
  • Trader Joe’s Tomato Sauce, or other preferred organic sauce
  • Goat Cheese (crumbled)
  • Roma Tomato (thinly sliced)
  • Fresh Basil (chopped)
  • Kalamata Olives (sliced)
  1. Apply toppings and bake for another 10 minutes.
  2. Let cool, and serve.

We will definitely be making a few other pizzas using this crust. It was simple to make, and the perfect base for any style pizza. To our anonymous follower – we hope that we created a crust that satisfies your pizza cravings.

Ciao and enjoy!

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    1. November 3, 2010

      This looks amazing, thanks for the wonderful post!!! My gluten-free boyfriend will love this recipe!

    2. November 3, 2010

      Thanks Teralee,

      It is a great recipe!


    3. November 22, 2010

      I just discovered your food blog on "Cara's Cravings" (my name is Cara too ๐Ÿ™‚ I try to do a GFCF diet for my family … have a daughter on the autism spectrum. Anyways, she loves "honey chicken" pizza w/o the tomato sauce. I would love to see what you two could come up with. I have used a GF prepared pizza crust (not grain free though) with Daiya cheese alternative and raw honey. I've also grated zucchini on it too. Love your blog … even though my family incorporates raw grass fed cow's milk into our diet.

    4. January 3, 2011

      OK, so my wife is allergic to nuts. What do I do?! Is there an easy substitute to the nut flour?

    5. January 4, 2011

      Hi Anto –

      You could use all flax seed meal (1/2 cup total), or you could use the flax seed meal (1/4 c) along with 2 tbsp of coconut flour. If you try it either way, let us know how it turns out. We'll work on an alternative recipe without the nut meal.

    6. February 17, 2011

      looks great, mine don't turn out as pretty;-)

    7. March 10, 2011

      OMG…I made this last night and totally messed up the egg count. I read the recipe fast, of course while my kids were fighting, and read it as 3 eggs!! When I realized what I did, I simply added more almond meal and flax meal and thank god it still came out good ๐Ÿ™‚ the best part was that my husband, a juvenile diabetic, didn't have to take insulin for this recipe!! Yay!

    8. April 27, 2011

      That looks wonderful … I have tried a few of your recipes, you make GREAT food! Keep up the great work.
      I have a recipe that you might like to try for a pizza base, it is even simpler.
      1 egg
      1 cup walnuts
      pinch of salt.
      blend walnuts in a blender until "floured" add egg and salt blend. (I also like to add herbs) It makes a sticky dough, roll it out between two sheets of baking paper peel one off and bake at 350f/180c for 10 mins then add toppings and bake further 10 mins. Makes two single sized pizzas.

    9. July 26, 2011

      I'm wondering if it's a good idea to bake with flax? I was told by my ND not to as it goes rancid so quickly. What do you say? Thanks ๐Ÿ™‚

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