Notice that the final amount of peeled, shredded, and drained eggplant must be 250 grams in total. Make sure to drain liquid first before weighing. To drain, wrap eggplant in cheesecloth, let sit for 5 minutes, then squeeze all the liquid out.


In a large bowl, mix well the shredded eggplant, ground flaxseed, almond flour, egg, oil, salt, and pepper until it forms a wet ball. Turn dough out on a piece of parchment paper.

Press mixture into a 9" x 11" rectangle, about ⅛" to ¼" thick. If needed, use a baking tray of the specified size as a guide.

Transfer the shaped dough, still on the parchment paper, to a cookie sheet with open sides. Open-sided cookie sheets will make it easier to slide the pizza in and out.

Meanwhile, slice the vegetables into thin coins and set aside. You will probably only need half of each vegetable. Set aside. If you prefer, wrap sliced vegetables in plastic wrap to prevent any discolouration.

Preheat oven to 375°F (190°C).

Place sheet on the middle rack and bake for 20 minutes.

Remove from oven and top the crust with another parchment paper, then using another tray, flip over. Peel off top parchment.

Top the crust with the sliced vegetable coins, alternating them. Brush or spray with olive oil. Season with sea salt.

Bake for another 10 to 15 minutes.

Garnish with micro greens and drizzle with balsamic vinegar.