Summer Eggplant Flatbread

I have a confession to make. I don’t really remember what pizza, real pizza, tastes like.

I haven’t eaten cheese in over a decade. Even though we had a few stints, dairy and I are not friends. I wish we were so I would dive into pools of melting mozzarella, then make my way through rounds of Parmigiano. I also wish wheat weren’t my enemy, otherwise I would gobble baguettes, devour miches, and sleep on pillowy-sweet  mallorcas.

I wish we could all have a party together and call it pizza. It would be home-made of course, summery and rich, overflowing with the ripe, rich flavors of late July produceand all the right gooey satisfying textures.

But since we cannot, I will rely on my favorite ingredients to make an adaptation that is both delicious, healthy, and oh-so lovable. 

Unlike “traditional” pizza dough, there is no need for kneading, proofing, or punching. Because the dough is made with quinoa flour, this pizza’s crust is hearty and rich, yet light and uplifting. If you have made pancakes before, you will succeed at making this. The dough is then loaded with earthy eggplant and crunchy walnuts, and lightly drenched in a sweet, vibrant sauce off garlic, sprouts and olive oil. Once baked, and crispy around the edges, it is sprinkled with cilantro, sea salt, and olive oil. After this, all you need to do is slice and devour.

Each bite is sweet and earthy, nutty and savory. Perfectly rich and balanced, crispy and chewy, satisfyingly delicious!

Summer Eggplant Flatbread

Sweet Sprout Sauce

Makes about a cup

  • 2 garlic cloves, or if available garlic scapes
  • 1 cup pea shoots or sprouts
  • ½ cup water
  • pinch of salt
  • 1 tbsp. olive oil

Place all ingredients in a food processor. Pulse until smooth and well incorporated. Set aside until ready to use.

Summer Eggplant Flatbread

Makes one 8 inch flatbread

  • ½ cup quinoa flour
  • pinch of salt
  • ½ cup, plus 1 tbsp. water
  • 1 tsp. olive oil, plus more for greasing pan
  • ¼ cup thinly sliced eggplant
  • ¼ cup walnuts, chopped
  • ¼ cup Sweet Sprouts Sauce
  • Handful of fresh cilantro
  • Flaky sea salt for serving

Preheat oven to 500 degrees Fahrenheit. In a clean bowl combine flour, salt, water, and olive oil. Mix until smooth. Let rest for 10 minutes. Place a large skillet into the oven for five to ten minutes. Remove from oven, pour about half a tablespoon of vegetable oil. Slowly pour half of the batter into the skillet, swirling it around so that it evenly distributes across the skillet. You should have about a 1/8 of a inch deep pancake. Add thinly slice eggplant, about a ¼ cup of the Sweet Sprouts Sauce, and chopped walnuts. 

Place pan back into the oven and cook for 8-10 minutes. The edges will start to turn brown when ready. Remove from oven, and let cool slightly. Transfer flatbread to a serving plate. Pour another quarter cup of the Green Sprouts sauce onto flatbread, a pinch of flaky sea salt, and chopped fresh cilantro. Cut into slices and serve immediately.