Low Carb – Eggplant Pizza!!!

A Delicious Low Carb Pizza Substitute

Hi, my name is Jennifer Cherry and I am a pizza-holic.  Yes, you heard right, I LOVE pizza.  Frozen, pizza bites, pizza bagels, thin crust, thick crust, rolls…you put pizza sauce, cheese and meat on some bread and I LOVE it!  Now, this pizza lust does not work well with a low carb lifestyle change, so I scoured the web for a recipe I thought I might like and I found this…Julia Child’s Eggplant Pizza Recipe.

Although I plan on making the sauce homemade, tonight, I just wanted something quick and EASY.  So this is sort of a “semi-homemade” meal. I followed how to prepare the eggplant but otherwise, I did my own thing.  Store bought organic pizza sauce, organic shredded mozzarella, Boar’s Head Pepperoni, and crushed red pepper flakes.  Let me just say…it was delicious and much better than I expected.  I am a texture person, so if something is slimy, gooey or squishy, I have a hard time eating it.  I was expecting the eggplant to be on the squishy side and things and surprisingly, it wasn’t!

The originally recipe instructed to cut the eggplant into 3/4 inch slices, which I did, however I also cut a few thinner to test out what I liked better.  Honestly, I prefer the thinner ones, however the 3/4 inch ones were tasty too. One medium sized eggplant made 8 slices of “pizza”.  Depending on your appetite  and the circumference of your eggplant, 2-4 pieces is plenty per serving.  Ours was a little small in circumference so we each had 4.  I would estimate that each delicious, tiny pizza has about 6 grams of carbs as compared to upwards of 30 in a regular small slice of pizza.  So, indulge…it satisfies the the pizza craving and you don’t feel the least bit guilty!

This can also be a vegetarian dish, just leave the meat off and add veggies!

Low Carb Eggplant Pizza

Low Carb Eggplant Pizza

Eggplant Pizza Recipe

Large Eggplant (Cut into 1/2 inch to 3/4 inch slices)
Organic Pizza Sauce
Low Moisture, Organic Mozzarella
Pepperoni Slices (Or any topping you’d like)
Crushed Red Pepper Flakes (optional)
Italian Seasoning
Sea Salt (for drawing out moisture in uncooked eggplant)
Butter (for coating baking sheet)

30 minutes before you plan on cooking, cut eggplant into preferred width slices.

Sprinkle both sides of slices generously with sea salt and place them on paper towels.  The salt will draw out the water in the eggplant so that it is not soggy after you cook it.  Let sit for 30 minutes.

Preheat oven to 375.

After the water is drawn out, wipe pieces with paper towel to dry and remove most of the salt.

Coat a baking sheet with butter and place slices, spaced evenly.  Sprinkle Italian seasoning over eggplant and place in oven for 20 to 25 minutes.  Do not overcook or they will be too soft.

Remove from oven and top with pizza sauce, cheese, whatever toppings you prefer and crushed red pepper flakes if you like it spicy.

Turn off your oven, and turn on the broiler.  Cook until cheese is melted and bubbling hot!  This WILL NOT take long, just a few minutes, so keep your eyes on them!

Serve and enjoy…this meal is yummy!

 

 

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