Finding a palatable healthy low-carb pizza crust is as daunting as squeezing into your spring jeans after a Michigan winter. Never doubt the power of wholesome flaxseed, ground into fine nutrient-packed goodness. Eggplant takes the job of the wholesome veggie, sprinkled with sauteed onion and vibrant baby bell peppers. Add a dollop of pesto and you've got yourself a hearty, all-encompassing nutritious meal.
Crust:
1 cup ground flaxseeds (flaxseed meal)
1/2 cup finely shredded parmesan
2 eggs
Eggplant topping:
1/4 medium eggplant, cut into 1/4 inch-wide slices
2 baby bell peppers, sliced length-wise
1 small sweet onion, sliced into half-moons
2 Tbsp Pesto
4 Tbsp Tomato sauce of your choice
1/4 cup shredded mozarella cheese
Directions for the crust:
Preheat oven to 350 degrees. Grease a flat baking pan. Mix the ground flaxseeds and parmesan together in a medium bowl. Add the eggs and mix until dough-like. Flatten the dough on top of the sheet in the shape of a circle (this is approximately 10 inches in diameter). Cook for 8 minutes.
Directions for Eggplant topping:
In a medium sauce pan on medium heat, add some olive oil and sautee the eggplant, bell peppers, and onion for 10-15 minutes (or until soft and flexible). Add the tomato sauce to the flaxseed crust after it has been baked for 8 minutes. Spoon out the pesto and spread on top of the tomato sauce. Sprinkle the mozarella cheese and the sauteed vegetables on top. Bake for 20-22 minutes.
