I know cauliflower pizza has been done to death, so here’s another alternative. It holds together nicely but it does pay to be gentle with it once it’s cooked.
Eggplant Pizza Base
Makes 2 small bases
1 eggplant, grated or blitzed in a food processor until it resembles as if it was grated
1/2 cup almond meal
2 tbsp coconut flour
1/4 cup parmesan, finely grated
2 tsp dried oregano
Preheat oven to 180°C and place some baking paper on a tray.
Place the grated eggplant in a clean tea towel and squeeze out all the liquid.
Place in a bowl and add all the other ingredients. Mix well.
Turn out the “dough” onto the baking tray and pat it out until it resembles a nice round pizza dough just under 1cm thick.
Bake for 20 minutes.
Remove from the oven if you get it out and it’s still quite moist then you didn’t squeeze out enough liquid but you can save it by gently flipping the base over (use a plate or chopping board by putting it on top, flipping the tray upside down and then gently sliding it back onto the tray) and bake for a further 10 mins.
Once it’s cooked, top with your desired pizza sauce and toppings. Bake again for 20 minutes.