A delicious low-carb eggplant pizza recipe that swaps a traditional crust for hearty eggplant slices. Packed with flavor and easy to prepare, this gluten-free, vegetarian, and vegan-friendly dish is a perfect guilt-free indulgence!
INGREDIENTS
- 1 large eggplant
- 1 Tablespoon olive oil, divided
- ½–1 cup no-sugar-added pizza sauce*
- 2 garlic cloves, minced
- ½ yellow onion, sliced
- 1 cup fresh baby spinach
- Sea salt, to taste
- Ground black pepper, to taste
- ¾ cup shredded mozzarella cheese
- ¼ cup chopped fresh oregano
- Crushed red pepper (optional)
INSTRUCTIONS
- Preheat the oven to 400°F.
- Prepare the eggplant: Slice lengthwise into ¼–⅓ inch thick slices. Brush both sides with olive oil and place on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 7–10 minutes until hot and slightly softened.
- Sauté the toppings: Heat ½ Tablespoon of olive oil in a skillet over medium heat. Sauté garlic and onion until soft (about 3–4 minutes). Season with salt and pepper. Stir in pizza sauce and spinach, cooking for another 1–2 minutes until warm and wilted.
- Assemble: Remove eggplant from the oven. Spoon the onion-spinach mixture over each slice. Sprinkle with cheese and oregano.
- Bake for another 5 minutes, or until the cheese melts.
- Serve: Garnish with more fresh oregano and crushed red pepper if desired. Enjoy!
NOTES
- Pizza Sauce: Use homemade or store-bought; Rao’s Homemade is a great option.
- Protein Boost: Add 8 oz of ground chicken or veggie sausage to the skillet with the garlic and onion, cooking until fully done before adding the sauce and spinach.
Nutrition (Per ½ Recipe)
- Calories: 331 kcal
- Carbs: 25g
- Protein: 17g
- Fat: 19g
- Sodium: 791mg
- Fiber: 9g
- Sugar: 15g
Would you like me to adjust anything further?
