Low-carb eggplant pizza
Roasted eggplant rounds as the base for a low-carb pizza, tomato, mozzarella, fresh basil. All the pizza feel, none of the dough crash.
When you want pizza but you don’t want the dough crash. Salting the eggplant first is the difference between a good base and a soggy one, don’t skip it. Top however you’d top a regular pizza.
Ingredients
- 1 large eggplant, sliced into 1cm rounds
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup tomato passata or pizza sauce
- 1 teaspoon dried oregano
- 1 clove garlic, crushed
- 1 cup grated mozzarella
- 1/4 cup fresh basil leaves
- Chilli flakes (optional)
Method
- Preheat oven to 200°C.
- Lay the eggplant rounds on a paper towel and sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
- Brush both sides with olive oil and season with pepper.
- Place on a lined baking tray and roast for 15 minutes, flipping once.
- Mix the passata with oregano and crushed garlic.
- Spread a spoonful of sauce on each eggplant round, then top with mozzarella.
- Return to the oven for 8–10 minutes until the cheese is melted and bubbling.
- Top with fresh basil and chilli flakes before serving.
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