I saw this on another forum as a video submission. I have yet to try it, as I (we) do not have any Eggplant, and did not grow any this year in our small garden.
The author said she wanted a Pizza Dough that met several conditions, and she has tried many, and experimented until she came up with this one.
Conditions: a)-Low-Fat, Low Good carbs. b)-Firm, not have to use a fork! c)-Not eggy.
d)-Easy ( this has 4 ingredients) e)-Taste neutral.
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Her "Perfect Primal Pizza Crust":
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Ingredients:
1 lb Eggplant - grated (preferably by hand, but food processor OK)
60 g Parmasian Cheese (~ 1/2 cup)
1/2 cup Almond Meal/Flour
1 egg white
Seasonings if desired (Herbs, Garlic, Oregano, Basil)
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Directions:
Thoroughly stir all ingredients together.
Spread dough on greased parchment paper (on lightly greased cookie sheet).
Flatten and spread by hand into circle or rectangle or square, as desired.
. . . (About 15" circle)
Into pre-heated 450 deg F oven for about 15 minutes.
Remove and using parchment paper flip pizza dough onto cookie sheet.
Back into oven (450 deg F) for 5 minutes.
Remove and let stand about 10-15 minutes.
. . . (standing allows remaining moisture to evaporate and dough to finish firming up)
Top as desired and into 350 deg oven for ~ 10 min, until cheese (if used as topping) is melted.
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That's it.
Can't wait to try it.
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Total (sans any added toppings):
P=~22.5g, F=~33g, netC=~79g (Fiber=~16g)
8 slices / per slice (~):
P=~3g, F=~4g, netC=~10g
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Basically 1 block of healthy Carbs & Fat per slice (sans toppings).
(Counting 3g as one full portion of Fat.)
You can consider lo-fat or reduced fat Parmasian cheese, if desired.

P.S.> Most of the fat comes from the Almond Meal/Flour: 14 per 1/2 cup.
So, I will stick with regular Parmasian cheese at 1g fat per 60g.
P.P.S.> I hate the way these forums now "IGNORE" all line breaks (Hard-Returns) and crunch everything together - hard to enter a recipe, properly!!!

Hi John

I have the eggplant but not the parmesan or almond meal!! I will give it a try when I get all the ingredients.

I do have Coconut flour, which is a lot like Almond flour, and when I get some eggplant,
will try it with that.

Sounds like an awesome recipe! Thanks for sharing! I am anxious to try it, and to hear how everyone else likes it. Might be worth an extra trip to the grocery store to get what I need (on bike, may as well make it a multi-purpose trip, LOL).

Finally, a pizza recipe that classic zoners can enjoy!

I did not have Almond meal, but we do keep Ground Flax. Since it behaves (in baking) similar to, but less fat and carbs (after subtracting Fiber) than Almond meal, so I planned to use it all along as a substitute when making this recipe for the first time.
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yeah, cardinal rule broken of following recipe identically, then veer-off/experiment, so you can compare to "standard" and learn and compare the differences.
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Though i always colored and stayed in the lines as a child, not known for being "conventional" now.
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However, when purchasing the Parchment paper and eggplant to make this recipe, I forgot the Parmasian (sic) cheese which we never keep in stock because of high fat content. So, i decided to use 1/2 cup of coconut flour instead. Tried it this evening prior to hunkering down for the evening and tomorrow before tropical storm (will be downgraded when hits New England) IRENE hits and keeps us in all day Sunday (oh, such a shame!) lol
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The Parmasian cheese probably would have had more "stickiness" as cheese melted while dough was baking. But figured that Eggplant has a lot of moisture, and Coconut flour requires more liquid when replacing regular flour, so I figured it would be Ok. It was.
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Next time, I'll stick with Ground Flax instead of almond meal; but try Parmasian Cheese, as recipe calls for. Then I'll try it again with coconut flour, but adding an extra egg white. As I found out while using Coconut flour and a little Olive oil in making turkey burgers, that it is the eggs that help bind it and keep it together. And by adding an extra egg white, it'll compensate for the additional liquids required when using Coconut flour.
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But as a COMPLETELY grain-less pizza dough, it was not bad at all.
With Pizza sauce and cheese, t turned out a little high on fat, but acceptable, and otherwise the same at about 1 block NET Carbs and protein per slice, with 8 slices per recipe. I formed it into a rectangle, and i had a little more than half, and my wife had a little less than half for 4.5 and 3.5 block meal, respectively.
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Very filling and satisfying. I can really feel it holding me for a number of hours.
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How does one sell Parmasian, anyway? I'll look it up ater posting this .....

Be sure to post your test results!

I just checked and found that I can get coconut flour at my local Bulk Barn, but they don't have almond meal or flax meal. (I live in Canada)

[quote]
Posted By John on 23 Aug 2011 05:38 PM

P.P.S.> I hate the way these forums now "IGNORE" all line breaks (Hard-Returns) and crunch everything together - hard to enter a recipe, properly!!!
[/quote]

I just made a post, with 2 hard returns, and it showed up fine.

Test 1 (one return)
Test 2 (two returns)

Test 3 (one return)

I have all the ingredients now so will have a go at making it for lunch tomorrow.

The recipe called for 1 egg, so that would be 2 egg whites not 1 egg white, as i originally listed.
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And I looked up the spelling: "Parmesan" cheese.
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Tech< after i posted it looked fine, then i realized that when one "PREVIEWS" their submission, it it is NOT a real preview, it is the "PREVIEW" that looks all bunched up. Aren't PREVIEWS supposed to look like the final? They do not, and are no where close. Sorry for the confusion.
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Here is what the Previwew of this one looks like:
The recipe called for 1 egg, so that would be 2 egg whites not 1 egg white, as i originally listed. . And I looked up the spelling: "Parmesan" cheese. . Tech< after i posted it looked fine, then i realized that when one "PREVIEWS" their submission, it it is NOT a real preview, it is the "PREVIEW" that looks all bunched up. Aren't PREVIEWS supposed to look like the final? They do not, and are no where close. Sorry for the confusion.

John, you make me smile!

I am anxious to try the recipe! I don't know if I feel adventurous enough to do it tonight, but I think I will run to the store and get the ingredients. I will try it the conventional way.

BTW, is almond flour the same as ground almonds? I can grind up almonds in my old coffee grinder, but just want to be sure we are talking about the right thing here!

Also, do you know if the parmesan cheese is the grated kind that one purchases in the container, or are we talking about a chunk of parmesan cheese hand-grated?

I've never purchased, let alone seen Almond meal, so I do not know.
I would say to buy a small bag and find out.
My wife says she saw it in one of our local grocery stores, and almost bought it.
And that was right before I started looking at grain-less recipes.
(Great minds think alike.)
But there is a difference, as i purchased both, between Flax flour and Flax meal.

ok, so I will do some experimenting of my own. I don't know if I can get almond meal at our local store, but I am sure to find bulk almonds. So, will plan on trying it out that way.

Parmesan cheese is probably the pre-grated container kind.
however, I am sure you could grate (grind?) your own fine enough to mix well.
I, definately want to try it with cheese. It did have a nuetral taste, and was not eggy, and di not need a fork, etc. It is not like dough, so if you like or miss the dough taste, it is not the same. But a very good substitute.
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My wife and I decided for a want for pizza, it will do.
We also decided if we really want old-fashioned pizza, we'll do it as a cheat meal and go all out. There is a wood-fired cooked pizza place near us, and the pizza (crust) is the best.
So, when we can afford and really hanker for a real pizza, we'll treat our-selves and go there.

In addition, it was a full block of carbs including the mozzarella cheese, meat, and the 3/4 cup of pizza sauce I used as toppings.

I often use slices of pre-grilled auvergine (egg plant) or large mushroom cups as pizza-like base. They are both delitious with your typical pizza toppings like tomato sauce and cheese. I always add rocket leaves (or basil) and chopped fried mushrooms. I usually have chicken breast or turkey brease separate on my plate

I made the eggplant pizza for lunch today. It turned out quite nice. My daughter loved it. I grated the eggplant by hand which I wont do next time - I will use the machine. I used almond meal. For the topping I just used grated cheese - I didnt even think to put tomato paste! Will do it next time. I had some meat rissole on the side. As an afterthought I should have had a green salad but the pizza kept me full for a few hours which was good.

Bozena, I have done that, too! I love slicing eggplant and then topping it with pizza toppings.

Margaret, I am glad to hear you enjoyed the pizza! I am anxious to try it. I don't know if we will have time to do it tonight, but maybe tomorrow. We have to be at school by 6pm tonight for the kids to drop off their supplies and meet the teachers..

CC - I had some of the left over pizza again for lunch today and added a big green salad with dressing. Filled me up very nicely. You need some time to make this as you have to cook it - take it out - rest it - cook it. Bit fiddly but worth it.

OK I have all of the ingredients, may try it tonight. Glad you mentioned that, Margaret. I wasn't sure about how much time I would need to prepare. If I spend too much time in the kitchen tonight, then I won't get my bike ride in before dark! So, may need to have a snack and do my bike ride prior to dinnertime, and then tinker with it afterwards.

In the middle of preparing this now. Yes, Margaret, I can see why you said it was "fiddly"! I was not sure if it was going to work when I first started on it, but it is baking up nicely so far, and it smells wonderful!

If the family had seen what it looked like when I first started, I am sure they would not be eating it. Shredded eggplant does not look pretty!

At this point, I am waiting for it to cool off so that I can add my toppings. Getting hungry!

I wonder if it would work out to prepare some crusts ahead of time and freeze them?

Official results are in....

A stamp of approval was given by all except my son. He noticed some "black things" in the crust as it was baking, so he was suspicious. But, he did eat the topping. He usually prefers a
crustier crust, anyway. But, the rest of the family loved it and would definitely eat it again!

As for me, will see how it does at keeping me in the Zone. If I do it again, I think I will go a step further and make my own pizza sauce. It was a bit fussy to make, but I did enjoy and would eat it again.

I may do some more experimenting with other gluten free pizza dough recipes, I did see one that seemed like it came out more like dough.

I tried it as well this weekend, and didn't have much success. It fell apart, cracked in the middle, dried up around the edges and was gooey in the middle. It tasted fine and filled me up though. Makes me want to experiment more with grainless products and I've found a couple of great websites that have promise.

Too often "low carb" means "high fat" and "gluten free" simply means "rice flour". So, I'm looking forward to trying some of these recipes that use alternatives like coconut flour.

I have now made it both ways.
My original way with Coconut flour instead of parmesan cheese.
And ground flax flour instead of almond meal.
and the 'correct' original recipe method.
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Other than not reading and following my own instructions and baking at 350 deg F the second time instead of the required 450 deg F, both came out OK. I think I like it better with coconut flour.
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Eggplant has a lot of moisture, and the coconut flour absorbs and absorbs a lot compared to parmesan cheese.
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I do not think that almond meal vs ground flax makes much difference.
next time I'll try 1/2 and 1/2 of each. I might also do it with a little parmesan cheese for flavor, and coconut flour to help absorb more moisture. e got a bit more crispier crust the first time, when i did not follow the original recipe.
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Of course, baking at 350 deg F and then seeing how bad it was (moisture-wise) and realizing my mistake, and putting back in at 450 deg f, didn't help, either ... lol