A great vegetarian option, our eggplant pizza base with margherita topping is a good-for-you dinner option that’s also full of flavour.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Place eggplant in a large bowl and set aside for 10 mins to drain. Transfer eggplant in a square of cheesecloth or a clean tea towel and squeeze out as much liquid as possible. Place eggplant in a dry bowl and add the flour, flaxseeds, egg and herbs. Stir until a sticky dough forms.
Preheat oven to 200ºC. Divide dough in half and place each dough portion between 2 sheets of baking paper. Roll into 25cm discs. Trim the baking paper to the same size as the dough. Heat a large frying pan over high heat. Working with 1 pizza base at a time, cook on baking paper for 2 mins each side or until firm. Carefully remove the baking paper and place the pizza base on a baking tray. Repeat with remaining base.
Spread pizza bases with pasta sauce and top with mozzarella. Bake for 10-15 mins or until cheese melts and base is crisp. Sprinkle with basil to serve.
Base can be made 1 day ahead, stored in an airtight container in the fridge or frozen for up to three months.