Low Carb Eggplant Pizza
A low carb eggplant pizza recipe that uses sliced eggplant as the crust instead of a carb-heavy breaded crust. Tons of flavor and super simple to assemble, this recipe is vegetarian and vegan-friendly.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large eggplant
- 1 Tablespoon olive oil
- 1/2-1 cup no sugar added pizza sauce*
- 2 garlic cloves (minced)
- 1/2 yellow onion (sliced)
- 1 cup fresh baby spinach
- sea salt (to taste)
- ground pepper (to taste)
- 3/4 cup shredded mozzarella cheese
- ¼ cup chopped fresh oregano
- crushed red pepper (optional)
Instructions
- 1
Preheat: Preheat the oven to 400°F.
- 2
Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 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 with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
- 3
Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (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 mixture is warm and spinach has wilted.
- 4
Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
- 5
Serve: Serve immediately with more fresh oregano and crushed red pepper.