Eggplant pizza with tomato, garlic and pepperoni
Eggplant pizza features slices of roasted eggplant topped with fresh tomatoes, garlic, mozzarella, and pepperoni, creating a satisfying low-carb alternative to traditional pizza. This dish is easy to prepare and offers a delicious way to enjoy vegetables as a pizza base.
Cook time 15 min
Prep time 5 min
Ingredients:
1 cup eggplant1 tomato
1 tbsp garlic powder
1 tsp salt
1 oz low moisture mozzarella cheese
1 oz pepperoni
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.
Instructions:
Preheat your oven to 400°F (200°C).
- Cut the eggplant into thick slices.
- Place sliced 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 cutting it into small pieces.
- Once the eggplant is done, remove it from the oven and set aside.
- Arrange the baked eggplant slices on a clean baking sheet or pizza pan.
- Layer the diced tomato evenly on top of the eggplant base.
- Sprinkle the shredded mozzarella cheese over the tomatoes.
- Evenly distribute the chopped pepperoni on top of the cheese layer.
- Place the assembled mini pizzas 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.
- Serve hot and enjoy your Eggplant Pizza with Tomato, Garlic, and Pepperoni!
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.
Eggplant pizza with tomato, garlic and pepperoni FAQ:
Bake the seasoned eggplant slices in a preheated oven at 400°F (200°C) for about 15 minutes, or until they are tender and slightly golden.
The pizza is done when the cheese is melted and bubbly, and the pepperoni starts to crisp. This typically takes an additional 10-12 minutes after assembling.
Yes, you can substitute low-moisture mozzarella with other cheeses like provolone, gouda, or a dairy-free cheese option, depending on your preference.
Store any leftover eggplant pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can use a standard baking sheet or pizza pan for this recipe. Ensure it fits comfortably in your oven to allow for even cooking.
Cooking 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.
Nutrition Facts
8 ServingsCalories 36kcal
Protein 1.95g
Carbohydrates 2.28g
Fiber 0.60g
Sugar 0.86g
Fat 2.40g
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