Foodie Friday – Eggplant Pizza with Chorizo, Arugula & Fresh Herbs

Growing up, Friday night used to be pizza night in our home. We’d all gather to assemble our own pizza creations. My mom would make an amazing homemade crust and sauce. If my brother and I planned to hang out with friends, the whole crew always ended up at our place for dinner first. There was no way we would miss out. So, in the spirit of Friday night pizza, here’s a delicious and healthy spin on pizza crust made with eggplant, almonds and flax seeds. Topped with chorizo, arugula, tomatoes and fresh herbs, this is a killer pizza. Hope you enjoy! Happy Foodie Friday! This recipe was adapted from Bill Staley and Hayley Mason in Make it Paleo.

Crust Ingredients:

• 1 large organic eggplant
• 1/4 c organic almonds
• 1/4 c organic flax seeds
• 1 TBSP organic chia seeds
• 3 TBSP water
• 1 tsp minced dehydrated organic onion
• Sea salt & pepper to taste

Topping Ingredients:

• 3-4 higher welfare free range chorizo sausages (I used chorizo from TK Ranch – spicy and delish!)
• 2 medium sized organic tomatoes on the vine
• One handful of organic arugula
• 5 medium-large leaves of fresh organic basil
• 6-10 medium leaves of fresh organic oregano
• Olive oil
• 1 clove garlic

Make It:

1. Preheat your oven to 350 degrees. Place a piece of parchment paper on a baking stone or tray. Mix the chia with water in a small bowl or glass and let sit.
2. Place the almonds and flax seeds in a food processor and pulse until it reaches a fine consistency. Switch the blade to a grating plane.
3. Wash and peel the eggplant and cut.  Grate the eggplant using the food processor, adding it to the almond and flax.  Transfer to a bowl and add the chia and water mixture as well as the onion and combine with your hands. Season with sea salt and pepper to taste.
   
4. Place the mixture on the parchment paper. Using your hands, shape it into a 1/8inch thick round.  Bake for 30-35 minutes.
5. Place the sausages in a pan and fry until fully cooked, making sure to rotate them to brown nicely each side. Then, let cool and slice.
6. After 30-35 minutes, remove the pizza crust from the oven and brush it with olive oil. Place another piece of parchment over top and flip it onto the fresh parchment, peeling the parchment off the bottom.  Bake another 15 minutes.
   
7. Cut up the tomatoes and gather your fresh herbs and arugula. I love being able to harvest them from my garden!  Rasp a clove of garlic into a tablespoon of olive oil.
   
8. Remove the pizza crust from the oven. Lightly brush with the olive oil and garlic. Add all your toppings and bake another 7 minutes.
   

 

Enjoy!

Serves 2-4