Low Carb Eggplant Pizza
This low carb eggplant pizza features roasted eggplant rounds as a crust topped with fresh mozzarella, mushrooms, and spinach, perfect for a gluten-free diet.
Equipment
- Large sheet pan
- Large skillet
- oven
Ingredients
- 1 medium eggplant sliced into ½-inch rounds
- 1 teaspoon kosher salt
- extra virgin olive oil
- 6 ounces white mushrooms sliced
- 2 cups fresh baby spinach
- 1 cup marinara sauce store-bought or homemade
- 10 ounces fresh mozzarella sliced
Instructions
- Heat the oven to 425°F. Brush a large sheet pan with extra virgin olive oil.
- If you have the time, season the eggplant with salt on both sides and let it 'sweat' for about 20 to 30 minutes.
- Arrange the eggplant slices in one layer on the prepared sheet pan. Brush the top with extra virgin olive oil and bake for about 15 to 20 minutes.
- In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Add mushrooms and toss until they gain color, about 5 minutes. Stir in spinach briefly until it wilts.
- Once the eggplant is tender, take it out of the oven, spoon marinara over each slice, top with mozzarella, and broil until the cheese melts, about 1 to 2 minutes.
- Arrange the mushroom and spinach mixture over the eggplant slices and serve.
Notes
It's important to slice the eggplant into thicker rounds to prevent burning and ensure a sturdy base for toppings. Leftovers can be stored in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through.
Nutrition
Serving: 1pizza sliceCalories: 179.2kcalCarbohydrates: 9gProtein: 12.9gFat: 10.9gSaturated Fat: 6.3gCholesterol: 37.3mgSodium: 521.1mgPotassium: 491.8mgFiber: 3.4gSugar: 5.5gVitamin A: 1451.5IUVitamin C: 7.9mgCalcium: 260.7mgIron: 1.2mg
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