Eggplant Mini Pizza

It is hard to cut back on processed bad carbohydrates such as white flour when you absolutely love pizza! I know there are stacks of recipes using cauliflower or almond meal as a pizza base. Still, I wanted something even easier to throw together.

In my opinion, eggplant was the best base for a low-carb pizza. Quick and easy to prepare and has a lovely creamy texture that complements all the other ingredients. I ended up with all the flavours of my favourite pizza without the empty calories from the flour base.

For me, a pizza just isn’t a pizza without anchovies! The following recipe does not have measurements, simply top your eggplant with your favourite toppings.

Table of Contents

Mini Eggplant Pizza

Ingredients

Large eggplants sliced to make rounds
Pizza sauce (I made mine with a tin of tomatoes, garlic, tomato paste, a little stock, salt, pepper and mixed Italian herbs)
Cheese, grated ( a mix of mozzarella and cheddar)
Anchovies, roughly chopped (I cut mine so I can spread them around the pizza; I love the taste of anchovy with every bite)
Capers, whole or roughly chopped
Olives, sliced
Onion, finely diced
Ham, shredded
Chilli flakes
Cracked black pepper
Italian herbs

Method

Sprinkle the eggplant with a little salt and leave for 10 – 20 minutes. I do this to remove some of the excess water from the eggplant. Rinse the salt off and pat dry with a paper towel.

Preheat oven to 200C. Spray an oven tray with oil, place the eggplant slices on the tray and bake for 10 – 15 minutes. Remove from the oven.

Top the eggplant slices with pizza sauce, ham, olives, capers, anchovy, onion and cheese. Then sprinkle with chilli flakes (if you like it spicy), black pepper and Italian herbs.

Place the tray under the grill or back in the oven to melt the cheese and heat the toppings.

Once lightly brown or cooked to your liking, serve it with a green salad.

It is unlikely you can eat this pizza with your hands; however, it will certainly cure your pizza craving!