Low Carb Eggplant Pizza
Pizza recipe for low-carb eggplant using sliced eggplant instead of carb-heavy breadcrust. Tons of flavor and very easy to combine, this recipe is gluten-free, vegetarian and vegan-friendly.
Does anyone else feel like an egg plant is a forgotten vegetable? I mean, other than the eggplant emoji, when did you last think of the eggplant? Or buy an egg plant? Or maybe you have never eaten it before ?!
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I remember the first time I tried the eggplant… it was after college and topped with cheese and basil and pan-fried until the end. I loved it, but to be honest, the eggplant is not the vegetables I always buy.
But lately, Isaac and I have been very concerned about this egg pizza, so I see a lot of eggplant in the near future.
The eggplant is a good "car" for taste. What do I mean by this? Gentle alone so it goes well with complex flavors, making it a great base for a recipe! I had the idea of making a pizza using eggplant as a crust for one weekend when pizza was on my mind. I love that this pizza is easily made with low carb using eggplant and how easy it was to make this pizza (much easier than mixing cauliflower crust!).
It really is a pizza fork and knife, but trust me when I say it is really delicious and looks like a normal pizza. And you can fill it with whatever you want! I made this veggie version to share, but I also made a meat version with chicken sausages in our local farmers market and it was very good. If you want less protein, follow the instructions on how to add minced meat (or veggie crumbles) to the recipe.
Benefits of Eating an Egg Plant
Eggplants are very nutritious - which means they pack a lot of vitamins and minerals without a ton of calories. They are low in carbs, but high in fiber, folate, potassium and manganese as well as other vitamins and minerals. One important thing to note: eggplants, such as tomatoes, potatoes, peppers and tomatillos, belong to the nightshade family. Nightshades are usually safe to eat but contain alkaloids so if you are a person suffering from autoimmune conditions, IBS or other sensitive foods that eat nightshades can affect your condition. Learn more about nightshades here.
Is the Egg Plant Ready to Lose Weight?
Due to the texture of the eggplant, the taste and ability to change high-calorie foods, eggplants are great to combine when trying to lose weight - and this recipe is a perfect example! Instead of making or ordering a pizza with a doughy crust full of calories, you can easily make this eggplant pizza full of fiber, vitamins, and minerals! Every taste of pizza is still there - you replace the crust with something healthy.
How to Cook an Egg
There is a myth that the green egg plant is poisonous. This is not true, however, the leaves and flowers of the plant can be harmful. And as I mentioned above, plants in the nightshade family, all contain alkaloids. The single alkaloid present in the egg plant is called solanine and can be toxic if used in large quantities.
So yes, eggplant is ready to use raw, but at the end of the day it tastes better cooked - and there are many ways to cook it! You can eat skin and small seeds, be sure to cut the green stem at the top. You can cut it into strips (length) or round (width). Bake, fry, fry, fry… there are many options. As for the egg yolk, you certainly do not need to peel it - it is really your decision. The skin is completely edible, but sometimes with large eggplants, the skin can become hard and you may want to consider peeling.
In this low carb eggplant recipe I have never found the skin very firm, but if you are using a large eggplant and do not want to deal with itchy skin, go ahead and peel the eggplant before using it. this in this recipe.
Many eggplant recipes
- Parmesan baked egg plant
- Cheesy Eggplant Casserole
- Ratatouille
- Coconut Curry and Eggplant
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- Spaghetti Squash Pizza Crust
- Tortilla Pizzas and Hummus
- Pizza Trail Mix
- Naan Pizza with Butternut Squash and Pesto
- Zucchini Pizza Bites
- Easy Tortilla Pizzas
- Cloud Bread Pizza
Ingredients
- 1 large eggplant
- 1 tablespoon olive oil
- 1 / 2-1 cup of extra sugar with pizza sauce *
- 2 cloves garlic, chopped
- 1/2 yellow onion, chopped
- 1 cup fresh spinach
- sea salt, to taste
- ground pepper, to taste
- 3/4 cup crushed mozzarella cheese
- ¼ cup chopped fresh oregano
crushed red pepper, optional
Instructions
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Preheat: Preheat oven to 400 ° F.
Cut the eggplant: Cut the eggplant lengthwise, approximately 1 / 4-1 / 3 inches in size. Grease or grease a little olive oil on each side of the eggplant pieces and place on a baking sheet lined with parchment paper or baking soda. Sprinkle with salt and pepper. Put in the oven for 7-10 minutes, or until the eggplant is hot and begins to cook on the floor.
Sauté: Meanwhile take a skillet, add 1/2 teaspoon of olive oil and spread the garlic and onion until light (about 3-4 minutes). Season with salt and pepper. Add the pizza sauce and spinach to the skillet and cook for another 1-2 minutes until the mixture is warm and the spinach is dry.
To add the ointment: Remove the eggplant slices from the oven, place on top of the other with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Put in the oven for about 5 minutes, or until the cheese has melted.
Serve: Serve immediately with fresh oregano and crushed red pepper.
Notes
With a pizza sauce you can make your own using my recipe or using a store-bought one. My favorite option to shop at is Rao's Homemade.
If you would like to add more protein to this dish, just add about 8 oz of ground chicken sausage or veggie sauce to the skillet with garlic and onion. Sprinkle with cooked sausage and add your pizza sauce and spinach.