Low Carb Eggplant Pizza
User Reviews
4.3
Low Carb Eggplant Pizza
Description
Low Carb Eggplant Pizza showcases large eggplant slices cut lengthwise about a quarter-inch thick as low carbohydrate pizza crusts. The slices are brushed with olive oil, seasoned with salt and pepper, and roasted until they begin to soften. Meanwhile, garlic and sliced onion are sautéed in olive oil until tender, then combined with pizza sauce and fresh baby spinach to create a flavorful vegetable topping.
The roasted eggplant slices are topped with this warm mixture, sprinkled with shredded mozzarella cheese and fresh chopped oregano, then returned to the oven until the cheese melts and the toppings meld. The result combines tender eggplant with savory vegetables and creamy cheese, providing a lower-carb alternative to traditional dough-based pizza.
Serve immediately with extra oregano and optional crushed red pepper for added spice as desired. The pizza pairs well as a light meal or appetizer without the heaviness of bread-based crusts.
This recipe allows flexibility for added protein by incorporating cooked ground chicken or vegetable sausage into the sauté mixture. Using no-sugar-added pizza sauce preserves the focus on low carbohydrates. Store-bought pizza sauce can be substituted, with Rao's Homemade mentioned as a preferred brand.
Ingredients
- 1 eggplant large
- 1 Tablespoon olive oil
- 1/2-1 cup pizza sauce no sugar added
- 2 garlic minced, cloves
- 1/2 yellow onion sliced
- 1 cup spinach fresh baby
- salt to taste, sea salt
- black pepper to taste, ground
- 3/4 cup mozzarella cheese shredded
- ¼ cup oregano fresh, chopped
- crushed red pepper optional
Instructions
- Preheat: Preheat the oven to 400°F.
- Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 inch thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
- Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
- Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
- Serve: Serve immediately with more fresh oregano and crushed red pepper.
Notes
- You can make your own pizza sauce or use a no-sugar-added store-bought brand like Rao's Homemade.
- To add protein, sauté about 8 ounces of ground chicken or veggie sausage with the garlic and onion before adding pizza sauce and spinach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 331kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Sodium | 791mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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