Eggplant pizza with tomato, garlic and pepperoni
Savor the deliciousness of this Eggplant Pizza topped with fresh tomato, garlic, and pepperoni. Featuring 80g of eggplant, 120g of juicy tomato, a hint of garlic powder, and melted low-moisture mozzarella cheese, this recipe delivers a mouthwatering bite with 27g of zesty pepperoni. Easy to make and perfect for any pizza lover looking for a healthier twist!
- 22 Jun 2024
- Cook time 15 min
- Prep time 5 min
- 8 Servings
- 6 Ingredients
Eggplant pizza with tomato, garlic, and pepperoni is a delicious and healthy twist on traditional pizza. By using eggplant as a base, this recipe lowers the carbohydrate content while still delivering the savory flavors you love. Perfect for a low-carb diet or anyone looking to add more vegetables to their meals, this pizza is easy to prepare and guaranteed to satisfy your pizza cravings.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Dice the eggplant into small, bite-sized pieces.
- Place the diced eggplant in a bowl and season with the garlic powder and salt. Toss well to ensure the eggplant is evenly coated.
- Spread the seasoned eggplant pieces evenly on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 15 minutes, or until the eggplant is tender and slightly golden.
- While the eggplant is baking, prepare the tomato by slicing it into thin, even slices.
- Once the eggplant is done, remove it from the oven and set aside.
- Arrange the baked eggplant pieces on a clean baking sheet or pizza pan to form the base of the pizza.
- Layer the tomato slices evenly on top of the eggplant base.
- Sprinkle the shredded mozzarella cheese over the tomatoes.
- Evenly distribute the pepperoni slices on top of the cheese layer.
- Place the assembled pizza in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly, and the pepperoni starts to crisp.
- Remove the pizza from the oven and let it cool for a few minutes before slicing.
- Serve hot and enjoy your Eggplant Pizza with Tomato, Garlic, and Pepperoni!
Tips:
- Make sure to slice the eggplant evenly to ensure they cook uniformly.
- Sprinkle a small amount of salt on the eggplant slices before cooking to draw out some of the moisture, which will keep your pizza from becoming soggy.
- For added flavor, you can roast the tomato slices before adding them to the pizza.
- Feel free to add extra herbs like basil or oregano for added depth of flavor.
- Grilling the eggplant slices before assembling the pizza can give them a nice smoky taste.
With its mix of fresh ingredients and flavorful toppings, eggplant pizza with tomato, garlic, and pepperoni is a fantastic way to enjoy a guilt-free version of a classic favorite. This recipe is versatile and can be adjusted to meet your personal dietary preferences. Whether served as a main dish or a tasty appetizer, it's sure to be a hit with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 36kcal | 1% |
| Protein | |
| Protein 1.95g | 1% |
| Carbohydrates | |
| Carbohydrates 2.28g | 1% |
| Fiber 0.60g | 2% |
| Sugar 0.86g | 1% |
| Fat | |
| Fat 2.40g | 3% |
| Saturated 1.05g | 3% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 14ug | 2% |
| Choline 4.83mg | 1% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.03mg | 2% |
| Vitamin B3 0.35mg | 2% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 6ug | 2% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 2.35mg | 3% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 1.83ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 0.19mg | 2% |
| Magnesium, Mg 6mg | 1% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 90mg | 3% |
| Selenium, Se 2.28ug | 4% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 0.29mg | 3% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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