Eggplant Parm Pizza + The New Pizza Crust (Sprouted Wheat Flour)

It’s eggplant season and today I am sharing this amazing and easy eggplant parm pizza. I am also sharing my updated pizza crust (similar to the galette crust that I recently posted) which uses sprouted wheat flour. Of course, you don’t have to make eggplant pizza. You can leave it plain or top it with whatever you want!

But, personally, I am partial to eggplant, especially eggplant from my garden. And everything else I can use from garden including sauce I made with the garlics I harvested and fresh basil that I cut right before serving. Of course, in the winter I will use whatever I have and so should you, whatever time of year.

Notes:

  • I use Arrowhead Mills sprouted wheat flourΒ which comes in 16oz bags (453g). I use the whole bag which makes 2 pizza crusts.
  • Depending on the size of the eggplant, you may not have enough eggplant to fit one whole pizza or more than enough for one. If there is not enough, top with something else or leave plain. If too much, make another pie or make a second layer of eggplants.
  • I use my Oxo Good Grip Hand-HeldMandoline.
  • I use Miyoko’s Cashew Mozzarella which melts amazingly well at 500 degrees!

 

Eggplant Parm Pizza

Such a fun way to serve eggplant!

Course Main Course
Servings 1 pie

Ingredients

  • 1 eggplant
  • Water
  • Salt
  • 1 pizza crust
  • Tomato sauce (homemade is best!)
  • Vegan mozz
  • Breadcrumbs
  • Olive oil
  • Fresh basil

Instructions

  1. Make the pizza dough by following the recipe below.

  2. Using a mandoline, slice the eggplant on the thinnest setting. If you do not have a mandoline, slice as thinly as you can. Drop the sliced eggplant into a bowl. Cover with water and a teaspoon of salt. Soak of 1 hour.

  3. Drain and rinse the eggplant.

  4. Spread the dough onto the oiled baking sheet. Top with a layer of sauce. Decorate with the eggplant. I like to make a row of eggplant and then just slightly layer the next row over the end of the last row. Go until there is no more eggplant left. 

  5. Top with mozz, a sprinkle of breadcrumbs, and a drizzle of olive oil. Bake for 20 to 25 minutes, until the crust is browning and the cheese is melted. 

  6. Top with a chiffonade of basil. Enjoy!

Sprouted Wheat Flour Pizza Crust

The best pizza crust for thin and crispy pizza!

Course Main Course
Servings 2 crusts

Ingredients

  • 453 grams sprouted wheat flour
  • 2 1/2 teaspoons active dry yeast (or 1 packet)
  • 2 1/2 teaspoons sea salt
  • 2 1/2 teaspoons coconut sugar
  • 353 grams room temperature filtered water
  • Olive oil, for baking

Instructions

  1. Pour the flour into a bowl. Add the yeast, salt and sugar. Mix together with a fork.

  2. Pour the water into the flour mixture and mix until the dough comes together. Cover with plastic wrap and let sit until the dough has doubled in size, at least 2 hours.

  3. Flour a clean work surface and form the dough into a ball. Cut the dough in half with a bench scraper. 

  4. If you are not using now, wrap each dough ball in piece of oiled plastic wrap and freeze. Otherwise, continue.

  5. Cover the dough with a kitchen towel and let sit for 30 minutes.

  6. Preheat the oven to 500 with the rack in the middle. Brush the baking sheet(s) liberally with olive oil.

  7. With floured hands, stretch the dough the length of the baking sheet and gently pull and stretch it apart and try to get it to the edges of the baking sheet. It doesn’t have to go all the way. But the objective is to make an even layer. If the dough tears, pinch the holes together.

  8. Top the dough with your favorite toppings and bake for 20 to 25 minutes, or until the edges are browning and the cheese is melted. Enjoy!

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