Mini Eggplant Pizzas
Gluten free low carb easy pizza recipe with eggplant and tomato sauce!
Ingredients
For Pizza Crust
- 2 medium-large eggplants
- salt to taste
- 2 tablespoon olive oil for rubbing onto the eggplant slices
- 3 tablespoon oregano to slightly cover each eggplant slice
Tomato Sauce
- 240 grams (⅔ of a13 ounce can) tomatoes crushed/whole/chopped
- 2 garlic cloves
- ½ tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon salt
Toppings
- tomato sauce ingredients above
- 1 cup grated cheese cheddar/parmesan
- ⅓ cup fresh basil add more to taste
Instructions
- First, you need to get your eggplant pizza crust ready! All you need to do is to slice the eggplant into 1-1.5cm thick round slices and rub them with salt. Place the eggplant slices onto a cooling rack and let them sweat for about 30 minutes. The liquid will start coming out of the eggplant which you will need to wipe with a kitchen towel once 30 minutes are up. Extra salt is also going to be wiped away along with the water! So, don’t be scared to salt your eggplant abundantly for this stage.
- Place the canned tomatoes, oregano, roughly chopped garlic, and olive oil into a bowl and puree it with a stick blender (or use a stand-alone blender). Once all ingredients are pureed and incorporated your delicious pizza sauce is ready!
- While your eggplant is still sweating you can chop the fresh basil and grate the cheese. Once done, set aside.
- Once the eggplant is done sweating and you wiped off the water with salt, place the eggplant onto a greased sheet pan and rub it with olive oil. Sprinkle some oregano onto each slice and bake the eggplant at 400F/200C for about 15 minutes. Once done, top the eggplant slices with the tomato pizza sauce, chopped basil, and cheddar on top. Switch the oven to broil and place the eggplant back for another 5 minutes. When the cheese has completely melted you know your eggplant pizza is done! Let the eggplant pizza bites cool and enjoy them right away!
Notes
– Don’t cut your eggplant too thin or the slices won’t hold at the end. If you are not sure, rather go for a thicker slice.
– Be generous with the eggplant pizza toppings. The more sauce, oregano, basil, and cheese, the better!
– Don’t skip the sweating step. If your eggplant has too much liquid it will become mushy and take away from the experience!
– In the original eggplant pizza by Julia Child she used mozzarella and Parmesan cheeses for the topping. In my version, I use Irish Cheddar but you are welcome to try other types of cheeses!
– You can try making this eggplant pizza in an air fryer! An air fryer will take more time than an oven because an air fryer simply doesn’t fit as much. Also, the air fryer won’t give you the same roasting and churn as the oven would but if you really want to use the air fryer for this recipe do let us know how it turned out!
Nutrition
Serving: 6pizzasCalories: 375kcalCarbohydrates: 28.7gProtein: 14.4gFat: 25.5gSaturated Fat: 9.8gCholesterol: 40mgSodium: 246mgPotassium: 1154mgFiber: 15.9gSugar: 13.5gCalcium: 392mgIron: 3mg
Tried this recipe?Let us know how it was!