Description
This Low Carb Eggplant Pizza is a delicious and healthy alternative to traditional pizza. Featuring eggplant slices as the base topped with sautéed garlic, onions, spinach, tomato sauce, mozzarella cheese, and fresh oregano, it’s a perfect gluten-free, low-carb meal to satisfy pizza cravings without any guilt. Ready in just 25 minutes, this recipe is ideal for a quick weeknight dinner.
Ingredients
Eggplant Base
- 1 large eggplant
- 1 tablespoon olive oil (divided)
- Sea salt (to taste)
- Ground pepper (to taste)
Toppings
- 1/2 to 1 cup no sugar added pizza sauce
- 2 garlic cloves, minced
- 1/2 yellow onion, sliced
- 1 cup fresh baby spinach
- 3/4 cup shredded mozzarella cheese
- 1/4 cup chopped fresh oregano
- Crushed red pepper (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure it's ready to roast the eggplant slices.
- Prepare the Eggplant Slices: Slice the eggplant lengthwise into slices about 1/4 to 1/3 inch thick. Lightly brush or rub each side of the slices with olive oil, then place them on a baking sheet lined with parchment paper or a baking stone. Season both sides with sea salt and freshly ground pepper. Roast in the oven for 7-10 minutes until the eggplant is heated through and starting to soften.
- Sauté the Toppings: While the eggplant roasts, heat 1/2 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sliced onion and sauté for 3-4 minutes until they are soft and fragrant. Season with salt and pepper to taste. Stir in the pizza sauce and fresh spinach, cooking for another 1-2 minutes until the mixture is warmed through and the spinach has wilted.
- Assemble the Pizzas: Remove the eggplant slices from the oven. Spoon the sautéed onion, garlic, spinach, and sauce mixture evenly over each slice. Sprinkle the shredded mozzarella cheese over the top and garnish with the chopped fresh oregano.
- Melt the Cheese: Return the topped eggplant slices to the oven for an additional 5 minutes or until the cheese has melted and is bubbly.
- Serve: Serve the eggplant pizzas hot, garnished with extra fresh oregano and a pinch of crushed red pepper if desired for an extra kick.
Notes
- For a spicier kick, add more crushed red pepper or a dash of chili flakes.
- You can substitute mozzarella with a dairy-free cheese if preferred.
- Make sure not to slice the eggplant too thick or the base won’t cook thoroughly.
- Use fresh oregano to enhance the flavor, but dried oregano can be used in a pinch (use about 1 tablespoon dried).
- This recipe is naturally gluten-free and low carb, making it good for gluten-free diets and low-carb eating plans.
