- 1 Italian Cali’flour Crust or 2 Cali’flour Flatbreads
- 1 eggplant (sliced into ¼” slices)
- 4-6 c water
- 1 T salt
- ¼ c no sugar marinara sauce (like Rao’s)
- 2 mozzarella cheese slices
Prepare Pizza Crust
Pre-bake the Cali’flour Crust or Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Add water and salt to a bowl and mix until salt is dissolved. Add eggplant slices and soak (insure slices are submerged) for 30 minutes to brine. Remove and towel dry. Preheat oven to 375. Place slices in a single layer on a baking sheet. Spray or lightly coat both sides with olive oil and place in oven to bake for 10-15 minutes. Flip eggplant slices and return to bake for 10 additional minutes. Remove from oven.
Lay one crust/flatbread down on vented screen then top with eggplant slices, marinara sauce, and mozzarella (if using multiple crust layers; add next crust then repeat layering). Return to oven on high broil to melt cheese. Remove from oven. Serve and enjoy!