I love the idea of making homemade pizza, right down to the crust. But all that measuring and mixing and kneading and rising is a little too cumbersome for me. This spiralized potato pizza crust, and eggplant crust, on the other hand, can literally be as simple as one or two ingredients. The added bonus: it’s completely flourless!

For the Eggplant Crust Pizza:

Eggplant Pizza

Ingredients for two mini personal pizzas:

  • 2 cross-section slices of eggplant, at largest diameter of eggplant, about ¼ inch thick
  • 1 tsp olive oil
  • desired pizza toppings


  1. Cook eggplant circles in olive oil in frying pan over medium heat, for 2 minutes on each side, or until softened
  2. Top eggplant circles with pizza toppings and bake at 350F for 5-7 minutes, or until cheese is melted



For the Potato Crust Pizza:

Breadless Pizza

Ingredients for two personal pizzas:

  • 2 potatoes
  • 2 eggs
  • 1 tbsp olive oil
  • 2 tbsp ground flax seed (optional)
  • desired spices (I used cumin and marjoram – also optional)
  • desired pizza toppings


Breadless Pizza

  • Spiralize both potatoes
  • Cook spiralized potatoes in a saucepan with 1 olive oil, over medium heat, until slightly softenedBreadless Pizza
  • In a bowl, mix together potato noodles with eggs, flaxseed, and desired spicesBreadless Pizza
  • Press half of the potato mixture firmly into a pie tin, then quickly inverse the tin to dump the crust onto a greased cookie sheet (Note: don’t worry if the crust doesn’t hold together perfectly upon flipping, it can be remolded into a circle using a fork); repeat for second pizza crustBreadless Pizza Breadless Pizza
  • Bake crust at 350F until golden brown and crispy; approximately 10 minutes. In the meantime, slice  and prepare pizza toppings.Breadless Pizza
  • Remove crusts from the oven, top with desired pizza toppings, and return to oven to bake for an additional 10 minutesBreadless Pizza Breadless Pizza
  • Slice with a pizza cutter and enjoy breadless, flourless, veggie-crust pizza!Breadless Pizza