Low carb eggplant pizza
If you love pizza — and who doesn’t? — you’re going to love this dish! Earthy eggplant makes the perfect crust for this low carb pizza. And all that gooey melted cheese makes it all even more delicious and fun to eat.
- 2 (2¼ lbs) 2 (1 kg) eggplant
- 1⁄3 cup 80 ml olive oil, for brushing and frying
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 (4 oz.) 1 (110 g) yellow onion, chopped finelyyellow onions, chopped finely
- ¾ lb 325 g ground beef or ground turkey
- ¾ cup 180 ml sugar-free tomato sauce
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- ½ tsp ½ tsp ground cinnamon (optional)
- 2½ cups (10 oz.) 600 ml (280 g) mozzarella cheese, shredded
- ¼ cup 60 ml chopped fresh oregano
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 400°F (200°C).
- Slice the eggplants lengthwise, about ⅓–½ inches (1 cm) thick. Coat with olive oil on both sides and place on a baking sheet lined with parchment paper. Bake for about 20 minutes or until slightly browned.
- Meanwhile, fry garlic and onion in remaining olive oil until softened, about 3-4 minutes.
- Add beef and sauté until cooked through. Add tomato sauce and season with salt and pepper. Simmer for 10 minutes or until warmed through.
- Remove the eggplant slices from the oven and spread the meat mixture on top. Sprinkle with cheese and oregano. Place in the oven for about 10 minutes or until the cheese has melted.
- Serve with a green salad dressed with olive oil.
Don’t just stop with oregano! Fresh basil, Thai basil, or even parsley, are perfect in this pizza sauce.
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In this recipe it says to use 1/2 can of tomato sauce. A specific amount would be more useful. eg. 1/2 of a 28 fl.oz can or 1 cup etc.etc. I noticed this happened in the Pumpkin bread recipe as well. It says to use 1 can pumpkin puree. What size can is that? What is the quantity. :) Cheers!
Have you ever considered switching the recipes to grams - it would take away the guess work.
Thanks so much
Yes, that should work. You could also do an alfredo if you prefer white sauce pizza. This is pretty customizable.
I’ll definitely be making this again..
You may wish to find a different recipe as there is not a great substitute for the cheese.
In our mixture, we used Rao pizza sauce, and since we double the recipe, it worked out perfect because one small jar came out to be the exact 1 and 1/2 cup that we needed, and the net carbs came out to be 12 (for that amount). I thought the 'Italian ' mix of shredded cheese should work great on a pizza, however not being familiar with it, I decided to mix an 8 OZ bag of that with an 8 OZ bag of something more familiar; mozzarella . We also used fresh oregano and basil despite them being listed as part of the ingredients of the Rao pizza sauce.
It turned out delicious. Every person in my household, even the pickiest, love it. The only part that I could see turning some people off about it was the skin of the eggplant. My guess is that the skin on smaller eggplants would probably have been more tender and plalatable. Overall very pleased with this recipe. I plan on using the same mixture and experimenting with other low carb crust ideas.
Great tip, Marie! Thanks for sharing!
I hope you weathered the storm well! I am glad you enjoyed this one!