Ok, yes, I know, I rolled my eyes at the sound of that as well. What’s pizza without the dough. I know it sounds a bit ridiculous to have “carb-free” pizza, but why not give it a try? We did and loved it.
My friend who is eating healthier and clean before his Greece trip got the idea to make pizza on eggplant a day he was craving pizza, badly. He was recommended to use squash or zucchini, but being the picky eater and one for food aesthetic, he decided to use eggplant as the base.
Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Very low in carbs and fat, especially because we will be baking (rather than frying) the sliced eggplants, it’s a great alternative if you want the flavor of pizza (without the crust).
So we got together, to prepare, feast, taste test, document and put it out there to all of you out there. Check out the snapchat (@packyourmat) for all the behind the scenes fun.
Ingredients (Serves 4)
3 large eggplants
2 cups mozzarella cheese
1/2 cup black olives
1/2 cup kalamata olives
1 cup chopped mushrooms
1 cup Trader Joes marinated grilled artichoke halves
1/2 cup chopped fresh basil
1/4 cup Tomato Paste
1/4 cup Organic Ketchup
2 pinches of dried oregano
salt and red chile pepper to taste
- To make the sauce: Mix equal parts tomato paste and organic ketchup. Add Oregano
- Preheat Over to 350F. Lightly brush olive oil and salt the sliced eggplants. Bake about 8-10 slices until fork tender. Let eggplant slices cool for 10-15 minutes. Keep oven on.
- Assembling the “pizza”:
- Spread the sauce on each slice
- Sprinkle Mozzarella cheese enough to almost cover the sauce. Follow with sprinklings of the olives, artichoke, basil and mushrooms. Feel free to add or subtract toppings
- Once assembled, place “pizzas” back into the 350F oven for about 10 minutes or until cheese is melted and slightly golden brown.