Who doesn’t enjoy a great tasting pizza? Pizza is one of those dishes that people embracing a low carb way of life are always trying to find a way of including in their diet, and this version certainly hits the spot. Whilst I do have a recipe for a Cauliflower Pizza Base that is delicious and you should try sometime, this simple recipe for Eggplant Pizza is a really quick but delicious way of making pizza. It’s so easy to make and you can put whatever filling you like on it. If I eat this and the rest of my family are having a wheat based pizza,I do not feel like missing out at all as these taste so good.
I will put up very basic nutritional information for these pizzas, as you will find that your toppings will vary depending on either what you feel like or what you have in the fridge. I always cook off 2 eggplants at a time and if I don’t use all of the rounds I simply store them in the fridge for pizza to eat at a later date. The rounds will last up to 3 days in the fridge and I simply top them and either heat in the oven as per the recipe instructions or I heat them in the microwave. I also simply reheat any uneaten pizza for about 5 minutes in a very hot oven.
For variation with flavors use mushrooms, red peppers, artichokes, anchovies, olives, fresh basil, baked Japanese/Kent/Kabocha pumpkin, goats cheese, fresh mozzarella, herbs, bacon, onion, chili, chicken or beef. You can use tinned tomatoes or tomato paste as an alternative but my personal preference is for simple, fresh, unadulterated tomatoes with no additives, sugars or preservatives. You can also use a sugar free pasta sauce such as my made from scratch Marinara Pasta Sauce as the base instead of fresh tomatoes if you wish to.
Cooking Off Your Fillings
You can cook off your fillings if you wish to but this is not necessary unless you use raw meat such as chicken or perhaps onion or other hard vegetables. Up the amount of tomato if you aren’t concerned about the carbs. Add some Italian herbs, chili, rocket or basil with the tomato when you pulse it for added flavor or sprinkle on top of your pizza after baking.
I always cook off at least 2 eggplant to make the most of using my oven. If I don’t plan on cooking all of the eggplant, I simply store any unused rounds in the fridge for use later. Zucchini can be used to make pizza bases as well but it does tend to go very watery in comparison to eggplant. so I wouldn’t use it.
I hope you enjoy making your own designer low carb pizza.
- 2 large eggplants sliced into pizza rounds finger width thickness
- A dash of extra virgin olive oil- EVOO
- 1-2 large ripe tomatoes pulsed or sliced for pizza sauce or watered down tomato paste mixed with herbs or Marinara Sauce
- 50 gms of sliced pepperoni/salami optional
- 100 gms /3.5 oz grated mozzarella/tasty cheese
- Line a large baking tray with baking paper. Spray/brush each eggplant pizza round on both sides with EVOO and place on baking paper.
- Cook for 10 minutes or until slightly browned on one side. Flip eggplant over and bake for a further 10 minutes on the other side before removing from the oven.
- Reduce oven temperature down to about 200 C (390 F.) You don't want to overcook the eggplant as it is the base for your pizza.
- Cover each piece of eggplant with some blitzed or slice tomato (or alternative). Add toppings of choice and top with a sprinkling of cheese.
- Bake in the hot oven for 5-7 minutes or until cheese has melted and browned.
- You can top the cooked pizza with fresh ingredients such as rocket, basil, goats cheese etc. You can also cook off your fillings prior to adding to your pizza if you wish to but this is not necessary., unless you use raw meat such as chicken or perhaps onion or other hard vegetables.
Alternative Topping Suggestions
- Try mushrooms, red peppers, artichokes, olives, fresh basil, rocket, goats cheese, pumpkin slices, anchovies, fresh rocket/arugula, fresh mozzarella, herbs, bacon, onion, chili, chicken or beef. You can use tinned tomatoes, tomato paste or Marinara pasta sauce instead of tomatoes.