SPICY SHREDDED SCALLOPS AND ZUCCHINI ON AN EGGPLANT PIZZA CRUST (PALEO)

23 Jun

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I actually made this last night, and it was amazingly delicious! There are so many genius recipes you can create with vegetables, and this eggplant pizza crust was one of those yummy creations. ๐Ÿ™‚ I had to go to my friends bachelorette party last night and I knew that it was going to get out of control (in a good way), and since we are all party veterans, I decided to make something light and filling to give me some energy to party! It was my first bachelorette party ever and it was amazing!

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Did I also forget to mention that I almost ate the whole thing? The crust was that thin and light but also full of flavour. You can also play around with your toppings to give your pizza more attitude, express yourself ๐Ÿ˜‰

Ps: I know this is a food blog, but I couldn’t post this recipe without giving you a little sneak peak of my outfit ๐Ÿ˜‰

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Cheers amigos! Have a great week!

Recipe: serves 2

1 whole organic eggplant (grated)
1/4 cup organic almond flour
1/4 cup organic flax/chia seed meal (or flax meal)
1 organic cage free egg
1 tsp organic extra virgin olive oil
Salt and pepper to taste

Toppings:

1/2 cup organic wild scallops (thinly sliced)
Half an organic zucchini (sliced)
A handful of organic grape tomatoes (sliced)
Salt and pepper to taste/seasonings of choice
A handful of organic skimmed mozzarella (optional, eliminate cheese for strict paleo)

Pre-heat oven to 350ยฐF.

Grate the eggplant into a bowl. The eggplant will be a little watery but don’t worry about it.

Strain excess moisture from eggplant by placing it on a 4 layered paper towel. Place strained eggplant back in the bowl (it will be about 1/4 a cup and the tiny portion might be bizarre, but it’s fine).

Add in almond flour, flax/chia seed powder, egg, salt, and pepper and mix until all ingredients are well incorporated.

Place crust batter on a baking sheet lined with parchment paper. Spread out crust until it’s about 1/8 inch thick. The batter won’t cover the whole pizza pan.

Bake crust for 30 minutes. When ready, remove from the oven and lightly brush the crust with 1 tsp of olive oil.

Place toppings of choice on the crust and return to the oven. Bake for 10 minutes.

When ready, remove from the oven and let it cool for about 2-3 minutes. I topped mine with a few dots of sriracha sauce and a dash of chilli flakes.

Consume and enjoy!

One Response to “SPICY SHREDDED SCALLOPS AND ZUCCHINI ON AN EGGPLANT PIZZA CRUST (PALEO)”

Trackbacks/Pingbacks

  1. QUINOA CRUST PIZZA WITH SPICY CAJUN SHRIMP | My digital kitchen ๐Ÿ˜‹ - May 28, 2014

    […] Eggplant Pizza Crust […]

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