Low Carb Eggplant Pizza
Delicious low carb eggplant pizza using roasted eggplant as a crust, topped with mozzarella, mushrooms, and spinach.
Equipment
- oven
- Sheet pan
- large skillet
Ingredients
Vegetables
- 1 eggplant, sliced into ½-inch rounds
- Kosher salt to taste
- 6 ounces white mushrooms, sliced
- 2 cups fresh baby spinach
Sauce and Cheese
- 1 cup marinara sauce store-bought or homemade
- 10 ounces fresh mozzarella, sliced
Oils
- Extra virgin olive oil for brushing and sautéing
Instructions
Preparation
- 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, then wipe off the beads of water and any excess salt.
- Arrange the eggplant slices in one layer on the prepared sheet pan. Brush the top of each slice with olive oil. Bake for about 15 to 20 minutes, turning halfway through.
- 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 until it wilts. Season with a pinch of salt.
- Once eggplant is tender, spoon about a tablespoon of marinara over each slice, top with mozzarella, and broil until cheese melts, about 1 to 2 minutes.
- Top the eggplant slices with mushroom and spinach mixture and enjoy!
Notes
It's important to slice the eggplant into thicker rounds (about ½-inch slices) for better results. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1sliceCalories: 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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