Low Carb Vegetarian Mini Eggplant Pizzas W Arugula Artichoke Salad

Vegetarian and tired of using Keto pizza doughs filled with cream cheese? Shake things up a bit with these mini eggplant pizzas. Thick-cut slices of eggplant act as your “pizza” that you can load up with other vegetarian toppings. A smidge of marinara, lots of spinach, and a thin layer of mozzarella cheese top off the pizzas. Served on the side is an Italian-inspired salad of arugula, artichokes, tomatoes, and mushrooms. The salad is marinated in oil, vinegar, and some light seasonings. This recipe makes a full meal, so no need to log any other recipes in your food log for this one!

Jessica L.

Other Vegetarian Pizza Options

We know at Carb Manager that it can be a little tough for vegetarians to find a variety of yummy recipes while on a Keto diet. If you don’t like eggplant or want to change things up, try Carb Manager’s pizzas made with portabella mushroom caps. Mushroom caps are the perfect size for individual portions, low-carb, and they can hold loads of sauce and toppings. Feel free to top your eggplant mini pizzas with other vegetable toppings like minced mushrooms, thin-sliced peppers, or sliced olives. Going vegan? All you have to do in this recipe is omit the mozzarella and parmesan cheeses used.

How To Make This Recipe Friendly For Meal Prepping

You bet you can make a bulk version of this mini pizza recipe and divide it amongst meal prep containers! To keep ingredients fresh, here are a couple of tips you can try if you have extra time. The completed eggplant pizzas should last well in your refrigerator for 3-5 days. If you want them to taste fresher, you can prepare the mini pizzas all the way up to cooking before storing in your refrigerator. Then, just cook the eggplants in your oven when you’re ready to eat. For the salad, mix together all the ingredients except the arugula. Toss the arugula with the marinated chopped vegetables just before eating to avoid soggy greens.