It’s easy to make, too: simply bake the eggplant slices, top them with sauce and cheese, then briefly return them to the oven to melt the cheese. There’s no need to give up pizza after transitioning to a low-carb diet! Luckily, there are plenty of delicious alternatives. This website features several pizza-inspired recipes, including a few with a vegetable base, such as cauliflower pizza crust and zucchini pizza. They are all excellent, but eggplant pizza is one of my favorites because I love eggplant and find its unique flavor and meaty texture especially pleasing.
Ingredients
Recipe Card
Olive oil spray: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead. Eggplant: It’s best to use a large, firm eggplant. You want to be able to slice it into fairly big rounds. To season: Kosher salt, black pepper, and garlic powder. Pizza sauce: Try to use a brand with no added sugar, such as Rao’s. Shredded Mozzarella: Provolone is also very good. You could also use a pre-shredded “Italian cheese mix.” Toppings: Those are optional. As you can see in the photos and in the video below, I sometimes use pepperoni. Olives are also excellent.
Season eggplant slices with olive oil, salt, pepper, and garlic powder before roasting them in a hot oven. Return the pan to the oven for a few minutes to melt the cheese. That’s it! Your delicious pizza is ready. So, if you prefer to use parchment paper rather than foil, make sure it’s marked as suitable for high-heat baking. And if you don’t like using olive oil when cooking over high heat, use avocado oil instead.
