Lower Carb Eggplant Pizza Recipes
LOWER-CARB EGGPLANT PIZZA
Sliced eggplant rounds give you a great crust on which to build a lower-carb pizza. You can add any pizza-type toppings that you like, just be sure they are pre-cooked if necessary.
Provided by LPEICHEL
Categories Fruits and Vegetables Vegetables Eggplant
Time 50m
Yield 3
Number Of Ingredients 7
Steps:
- Slice ends off eggplant and cut into 3/4-inch rounds. Place on a baking sheet and sprinkle liberally on both sides with salt. Let sweat until most of the moisture seeps out, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Rinse eggplant completely, then pat dry. Return to the baking sheet and sprinkle with Italian seasoning.
- Bake in the preheated oven for 15 minutes. Remove from the oven and top each slice with pizza sauce, cheese, pepperoni, and olives. Return to the oven and bake just until cheese is melted and sauce is heated through, about 5 minutes.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 22.1 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 8 g, Protein 29.3 g, SaturatedFat 8.7 g, Sodium 2699.5 mg, Sugar 7.7 g
CHEESY EGGPLANT PIZZA RECIPE BY TASTY
Here's what you need: large globe eggplant, salt, olive oil, mozzarella cheese, cheddar cheese, marinara sauce, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes
Provided by Merle O'Neal
Categories Appetizers
Yield 5 servings
Number Of Ingredients 12
Steps:
- Slice the eggplant into ½-inch (1 cm) pieces.
- Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
- Preheat oven to 350°F (180˚C).
- Slather each slice with olive oil.
- Bake for 25 minutes.
- In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
- Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
- Sprinkle mozzarella and cheddar on each slice.
- Put the slices back in the oven for 1-2 minutes to melt the cheese.
- Allow to cool before serving.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 5 grams, Protein 28 grams, Sugar 9 grams
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- Preheat oven to 375 degrees F. Sprinkle eggplant slices with salt; place on a paper-towel-lined plate and let stand for 10 minutes. Pat with a paper towel to remove excess moisture. Brush both sides with oil and sprinkle with pepper; place in a single layer on a parchment-paper-lined rimmed baking sheet. Bake until tender and lightly browned, 18 to 20 minutes. Remove from oven. Increase oven temperature to broil with rack about 6 inches from heat.
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- 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.
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