Grain-free, nut-free pizza with pepperoni, olives, roasted eggplant, roasted red bell pepper, baby arugula
4 oz. grated cheese of your choice (mozzarella is typically used, but I used sharp cheddar here. Mozzarella gives a mild flavor but I knew I wouldn’t be putting cheese on top of the pizza so I wanted a cheesier flavor.)
4 medium eggs
1 medium eggplant
1 red bell pepper
tomato sauce or prepared pizza sauce
black olives, sliced
salt, pepper, garlic
Slice eggplant and red bell pepper and place on cookie sheet, drizzle with olive oil, and broil until browned and soft, about 15 minutes (but check it and stir it frequently). Preheat oven to 400F. Combine grated cheese and eggs in a bowl and mix until you have something resembling a batter. If using tomato sauce, add to pot and add seasonings of choice and cook until reduced and thicker, about 15 minutes.
Pour egg and cheese mixture onto cookie sheet lined with parchment paper and cook at 400F until browned, about 15 minutes. Remove crust from oven and cover with sauce and toppings. Cook for an additional 15-20 minutes, monitoring regularly so that the crust does not get too brown. Remove from oven and top with baby arugula.