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prep time
20 min
cook time
30 min
ready time
50 min
Low Carb Eggplant Pizza
When making Low-Carb on-the-go lunch recipes, versatility and taste are paramount. This low-carb eggplant pizza is a creative twist on traditional pizza that offers both convenience and flavor. This recipe not only fits the bill for easy Low-Carb lunches but also serves as a perfect option for quick low-carb lunches.
Is eggplant pizza Keto?
For those adhering to a Keto diet or simply looking to reduce their Carb intake, eggplant pizza emerges as a brilliant choice. Eggplant serves as a fantastic Low-Carb alternative to traditional pizza crust, providing a satisfying base without the excess Carbs. With the right toppings, such as Keto-friendly pizza sauce, fresh vegetables, and cheese, this recipe offers all the flavors of pizza without the Carb overload. By opting for nutrient-rich eggplant as the foundation, eggplant pizza aligns perfectly with Keto dietary guidelines, making it a scrumptious option for those seeking to maintain ketosis while indulging in their favorite comfort food.
How to customize this recipe?
The beauty of Low-Carb eggplant pizza lies in its adaptability. While the recipe provides a delicious combination of ingredients, feel free to customize it according to your preferences. Experiment with various toppings such as sliced bell peppers, mushrooms, or olives to add extra flavor and nutrients. For a spicy kick, sprinkle crushed red pepper flakes over the pizza before baking. Additionally, consider using different cheeses like feta or goat cheese for a unique twist. With endless possibilities for customization, you can tailor this recipe to suit your taste buds and dietary requirements, ensuring a satisfying and personalized dining experience every time.
How to store leftovers?
If you happen to have leftovers of Low-Carb eggplant pizza, storing them for future enjoyment is a breeze. Simply place any remaining slices in an airtight container and refrigerate them for up to three days. When ready to enjoy, reheat the slices in the oven or microwave until heated through. For added freshness, consider topping the reheated slices with a sprinkle of fresh basil or additional cheese. This make-ahead Low-Carb lunch option ensures that you always have a delicious and wholesome meal ready to enjoy, whether at home or on the go.
Net Carbs
5.6 g
Fiber
3.1 g
Total Carbs
9 g
Protein
6.4 g
Fats
9.1 g
139 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Eggplant, raw
0.5 medium
Extra virgin olive oil
1 tbsp
Pizza sauce
0.5 cup
Garlic
2 clove
Yellow onion
0.25 medium - 2 1/2" diameter
Baby spinach
1 cup
Salt
1 dash
Black pepper
1 dash
Mozzarella cheese, whole milk
0.75 cup, shredded
Basil
4 tbsp, chopped
Crushed Red Pepper Flakes
0.13 tsp
Recipe Steps
steps 4
50 min
Step 1
Preheat the oven to 400°F/180C and mince the garlic. Slice the eggplant lengthwise, about 1/4 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 it with salt and pepper.Step 2
Place in the oven for 7-10 minutes, or until the eggplant is hot and starting to cook down. Meanwhile, to a skillet, add 1/2 tablespoon olive oil and sauté the garlic and onion until soft for 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 the mixture is warm and the spinach has wilted.Step 3
Remove the eggplant slices from the oven, and top each with the onion and spinach mixture. Sprinkle it with cheese and place in the oven for approximately 5 minutes, or until the cheese has melted.Step 4
Serve immediately with more fresh basil and crushed red pepper. Store any leftovers in an airtight container and refrigerate them for up to three days. When ready to enjoy, reheat the slices in the oven or microwave until heated through and serve.
Comments
Caseycat 6 months ago
Extremely tasty!!! And, I agree about cooking the eggplant longer. Yum!!!
IncredibleKale112691 8 months ago
Very good next time I will def cook the eggplant longer before topping it