This pizza crust is for all my gluten-free, grain-free, or Keto fans.
I figured out a way to cut and roast eggplant in the shape of pizza slices.
Eggplant Pizza Crust
Preheat the oven to 425.
If you want your eggplant without the skins, start by peeling it. I chose to leave my skins on because I wanted the structure that the skins would give the crust.
Cut the eggplant into 3/8” slices lengthwise. I was able to get 6 slices out of an average sized eggplant, which made enough for a single-serving pizza. Cut the stem end of the eggplant slice into a triangular shape. (You can put your scrap pieces in the frig and save them for another recipe.)
Brush both sides of the eggplant with oil.
Arrange the slices on a baking sheet with parchment paper and bake for about 15-20 minutes, until the eggplant is brown and semi-tender. Don’t bake it completely tender because it will continue to soften when you bake it with the toppings.
It is now ready for toppings. I made my regular Thai pizza recipe but omitted the roasted eggplant as a topping ingredient, since the crust was eggplant.