I know, I KNOW. It’s a BIG call to say that this is the best low carb pizza you’ve ever tasted…..but I truly believe it to be so.
The proof is actually in the pizza.
My first low-carb pizza was a cauliflower pizza for a gluten-free friend one night, when we had a big pizza party. And you know what happened?
Everyone at the party polished it off. They ate the whole darn thing, and NOTHING was left over.
Now, how often does THAT happen when you healthify a recipe?
The thing is, that wasn’t the best pizza ever.
THIS is the best pizza. It’s so SIMPLE and EASY, even your kids could make it (with a little help).
And it’s 100% guilt-free.
That’s why you have to try this and see for yourself.
Downsize Me’s Best Low Carb Pizza You’ve Ever Tasted – The Recipe
- 1 eggplant
- 1 tbsp extra virgin olive oil
- Himalayan or rock salt
- 1 clove garlic, minced
- 2 tbsp tomato paste
- 2 tbsp oregano (dried or fresh)
- 3 tbsp grated Parmesan cheese
This recipe is great for any of the body types because it’s low in carbs and is vegetable-based.
It makes a perfect entree or snack – or slice the eggplant lengthways, add more toppings and make a meal out of it!
Downsize Me Best Low Carb Pizza You’ve Ever Tasted
- Preheat the oven to 180 degrees C.
- Slice the eggplant into 0.5cm rounds and salt both sides.
- Sit for 10 minutes and wipe them with a paper towel to remove excess salt.
- Brush them with oil and place on a baking tray lined with baking paper.
- Bake for 10- 15 minutes until lightly browned.
- In the meantime, mix the garlic and tomato paste together.
- Remove tray from the oven and use a spatula to flip the slices.
- Use a spoon to add tomato paste and garlic mix to each slice. Use the back of the spoon to swirl it across each slice evenly.
- Sprinkle the oregano and then Parmesan cheese over the top of each slice.
- Bake for 5- 10 minutes until the cheese bubbles lightly and browns slightly.
- Serve immediately.
Downsize Me Best Low Carb Pizza You’ve Ever Tasted – Nutritional Information
Body types: ALL
Total Time: 30 minutes
Nutrition (per serving): 175 calories, 9.4 g total fat, 5 mg cholesterol, 222 mg sodium, 764 mg potassium, 20 g carbohydrates, 9.5 g fibre, 10 g sugar (from the tomato), 6.3 g protein.
Vegan, vegetarian, gluten free, dairy free.
These should be eaten immediately. They could be prepared up to 4 hours in advance with the final baking stage at the last minute.
If you have issues with nightshades (eggplant, tomato) or certain FODMAPS (garlic), this probably won’t work for you.
Chief Inspiration Coach
I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.