~Amanda~
It’s October and it officially feels like fall due to the abnormally chilly weather we’ve had here this week. I am not a fan of the cold weather this early in the year, but I am a big fan of spending my time on a chilly night putting together a warm, delicious meal. Last night, I decided to make this amazing Summer Squash Pizza with Eggplant Crust. It’s a nice warm meal for a cold night, but I still get to enjoy the fresh flavors of summer. Zucchini are still in season and this is a great way to use them. I love all of the colors in this pizza, from the green and yellow zucchinis, red tomatoes, vibrant purple onions, and an extra touch of green from the basil and spinach. This pizza not only tastes incredible, but it’s visually appealing, and not to mention super healthy (it’s gluten-free, dairy-free, and paleo)!
The eggplant crust is so unique and different from any other crust I’ve tried before, and after making it once, I was hooked. The eggplant and almond meal create such a delicate crust with a texture that is unlike anything else I’ve had, in a very good way. It tends to stick very easily though, so even when using parchment paper, I found that it helps to use a little bit of coconut oil as well (and it gives the crust just a little extra crispiness).
I don’t believe any pizza is truly complete without caramelized onions on it. I love the sweetness you get from the onions and when paired with the other veggies in this pizza, it creates the perfect contrast of flavors. The final ingredient to add once the pizza is complete is just a little drizzle of balsamic vinegar over the top. The sweet and tart flavors of the vinegar bring all of the flavors together and make everything pop in the best way.
Note: The original recipe we got our inspiration came from Tartine and Apron Strings, however the one presented here has several modifications that we have made over time.
- 1 large eggplant
- 1/2 cup almond meal
- 1 egg
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne
- 1 green zucchini
- 1 yellow zucchini
- 2 roma tomatoes (or equivalent of any kind)
- 1/2 red onion
- 1 cup spinach
- olive oil
- balsamic vinegar
- Shred the eggplant using a food processor or hand grater. Place a few paper towels in the bottom of a bowl and put the shredded eggplant on top. Let sit and drain for about 5 minutes. Squeeze out the excess liquid and place in a new bowl.
- Mix the eggplant with the almond meal, egg, olive oil, salt, pepper, and cayenne.
- Preheat oven to 375 F. Place a piece of parchment paper on a baking sheet (I usually spread a little coconut oil on the parchment paper as well to prevent any sticking) and place the eggplant dough on it. Press out until about 1/4 inch thick in any shape you desire.
- Bake for about 20 minutes.
- While dough is baking, thinly slice the red onion into small strips and saute with some olive oil, salt, and pepper over med heat until softened. This should take about 20 minutes. Add in the spinach for the last 5 minutes to wilt.
- Slice the zucchini and tomatoes into very thin rounds using a mandolin (or sharp knife). You may not use the entire vegetable, so do what looks about right for your size of pizza.
- When the crust is done, cover the top with another piece of parchment paper and flip over. Remove the original piece of parchment and place all of your toppings on the pizza. Drizzle with some olive oil and sprinkle with sea salt and bake for another 15 minutes.
- For serving, drizzle on a little bit of balsamic vinegar and enjoy!
