Low Carb Vegetarian Mini Eggplant Pizzas W Arugula Artichoke Salad

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    28 min

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.

  • Net Carbs

    7.3 g

  • Fiber

    4.6 g

  • Total Carbs

    12.1 g

  • Protein

    8.5 g

  • Fats

    34.5 g

380 cals

Low Carb Vegetarian Mini Eggplant Pizzas W Arugula Artichoke Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Eggplant, Raw

    Eggplant, Raw

    5-½ ounce

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Garlic Powder

    Garlic Powder

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Oregano, Ground

    Oregano, Ground

    ¼ teaspoon

  • Italian Seasoning

    Italian Seasoning

    ¼ teaspoon

  • Marinara Or Spaghetti Sauce Commercially Prepared

    Marinara Or Spaghetti Sauce Commercially Prepared

    4 tablespoon

  • Spinach

    Spinach

    ¾ ounce

  • Mozzarella Cheese

    Mozzarella Cheese

    2 slice- each 3/4 ounce

  • Arugula

    Arugula

    1-½ ounce

  • Artichoke Hearts Or Globe, Canned In Oil Mixture

    Artichoke Hearts Or Globe, Canned In Oil Mixture

    ¾ ounce

  • Grape Tomato

    Grape Tomato

    1-¾ ounce

  • Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D

    1-¼ ounce

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Red Wine Vinegar

    Red Wine Vinegar

    ¼ teaspoon

  • Lemon Juice

    Lemon Juice

    ½ teaspoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ¼ teaspoon

  • Basil

    Basil

    4 leaf

  • Parmesan Cheese

    Parmesan Cheese

    2 teaspoon, shredded

Recipe Steps

steps 4

28 min

  • Step 1

    Preheat an oven to 350 degrees. Slice 1-inch thick slices from an eggplant (2 slices per serving), and arrange them on a sheet tray lined with parchment paper. Drizzle the olive oil across the eggplant slices. Sprinkle the salt, pepper, garlic powder, onion powder, oregano, and Italian seasoning over the slices.
    Step 1
  • Step 2

    Next, spread 1 TB marinara over each slice of eggplant like a pizza. Top each mini pizza off with shredded spinach and ½-slice of mozzarella cheese. Bake the eggplant pizzas for 20 minutes.
    Step 2
  • Step 3

    While the mini eggplant pizzas are baking, make the side salad. In a bowl, toss together the arugula, separated artichoke hearts, chopped grape tomatoes, and topped mushrooms. Toss the salad with all remaining ingredients until the salad is coated in spices and oils.
    Step 3
  • Step 4

    Serve 2 mini eggplant pizzas with approximately 95g salad.
    Step 4

Comments 3

  • RemarkableKetone352554

    RemarkableKetone352554 2 years ago

    This is a great quick lunch. Totally making it again!

    • Sonia

      Sonia 4 years ago

      Amazing recipe. I didn’t have artichoke or arugula so I used 3 boiled eggs and cream cheese melted with a few tbsp of water and heated over the stove. Then I poured over the salad and left it for cooling. I used APC and white vinegar, squeezed a lemon also. The pizzas were also soft and sizzling as I put some spiracha chilli sauce and paprika powder. It turned out good. I liked it very much

      • Azred

        Azred 4 years ago

        Wow! Thanks for the tips! I can’t wait to try this:-)