I never thought the day would come when I would use a vegetable as a base for my favorite pizza ingredients. Having candida will make a person do some wild things I guess. If there were ever a food that I would cheat with it would be pizza. Thick deep dish with EVERYTHING on it! Extra cheese to boot and lots of yummy marinara sauce!!! Ooo and garlic butter to pour on top…ok I’ll stop there, you get the idea.
When I read about how you can take eggplant slices and use them to make pizza I literally scrunched up my nose, said eww and kept looking up other recipes to inspire my weekly menu. Sunday night came and the family ate pizza for dinner…oh the smell was so intoxicating. I was uber tempted to take a small piece but I didn’t. I ate a couple of turmeric eggs over easy with a two slices of ham. Drank an insane amount of water(for me insane is four cups since I never drink enough water) and prayed for the Lord to help me get past that temptation. Monday morning I woke up knowing I needed to do something with that large eggplant that was languishing in the fridge. I went back to my saved links on Safari and guess what? The page where I read about the eggplant pizza idea was still there.
I literally debated with myself. Do I make this or not? Am I THIS desperate?! Yes, yes I was. I dragged myself into the kitchen thinking this whole thing was going to be a disaster, I’m just going to be wasting ingredients and all effort will be for nothing.
I love being proven wrong!
(This is gluten–free, dairy–free, & low carb)
Yields 16 slices/8 servings
Prep: 30 minutes
Bake: 20–30 minutes
1 large eggplant, thickly sliced
2 large tomatoes, thinly sliced
1/2 large onion, thinly sliced
1 small green bell pepper, thinly sliced
5 sausage patties, chopped, cooked, and drained
Mozzarella Cheese, optional(see following notes at the bottom)
Homemade Pizza Seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp dried basil(or you can use fresh leaves)
1/2 tsp dried oregano (or fresh)
1/4 tsp sweet summer savory
1/8 tsp red pepper flakes
1/4 tsp turmeric
Preheat oven to 350*F.
Begin by slicing the eggplant into thick slices. About 1/4 inch thick, salt both sides and let them sit for 30 minutes to draw out the bitterness. Slice the tomatoes thinly and set aside.
While that sits, begin preparing the onions, bell pepper and sausage. Chop and cook the sausage first, use a slotted spoon or spatula to remove it to a paper towel lined bowl to drain. I cooked the onions and pepper together in the same pan with the sausage drippings. Cook till tender and transparent.
In a paper bowl…
Prepare the pizza seasoning. Turmeric is something I add to everything now, even my eggs in the morning get a light dusting of turmeric. You can use less if you wish, but since I use it for it’s anti-inflammatory properties I used more of it. Just mix it together completely and set aside.
Once the eggplant is done, rinse it thoroughly and place on a paper towel lined baking pan. Cover with more paper towels and press as hard as you can to draw out the rest of the moisture. I used another baking pan on top and pushed down. Very effective!
Spray slices with a little olive oil(I use a Pampered Chef pressure sprayer thingy). Bake for 20 minutes. Once it’s baked, increase oven temp to 375*F. Start layering your ingredients on the eggplant slices. First place a slice of tomato down, sprinkle on pizza seasoning, add a spoonful of crumbled sausage, and finish with sauteed onions and bell pepper. Place back in the oven for a few minutes to heat through for 10 minutes and enjoy with your favorite salad. My salad was very basic, romaine mix with slices of cucumber and I sprinkled on some of the pizza seasoning.
The cheese mentioned in the ingredients list is an option for those who do not have any allergies or dietary restrictions. The slices I ate were cheese free, but my Dad enjoyed the slices with the cheese. Just note, you’ll want to broil the eggplant pizza if you use cheese to help add some color and firm up the eggplant even more. My Dad absolutely loved this dish last night! Even more so than my eggplant parmesan. O.O I was shocked because I REALLY love my eggplant parmesan A LOT!
And I must say I am keeping this dish around! I love the pizza flavor, yes I miss the cheese but I would gladly sacrifice a little cheese for the sake of my health. In other words, I am so making this next week!!
I hope you all will dare to try this dish, you can make it vegan if you wish, just leave the sausage off. Add whatever pizza toppings you prefer. If you choose to use a pizza sauce instead of sliced tomato, your nutritional count will change. Keep that in mind.
Nutritional Info per two slices/1 serving (according to MyFitnessPal)
Net Carbs: 6g