Low Carb Eggplant Pizzas (Paleo, Vegan, Gluten-Free)
Author: Lauren Goslin
Serves: 12 ‘pizzas’
Ingredients
- 1 large eggplant, sliced into ½ inch rounds (I leave the skin on, but you can peel it if you wish)
- salt
- oil spray
- toppings of your choice
Instructions
- Preheat the oven to 350 degrees.
- Place the eggplant rounds onto a clean dish towel.
- Lightly salt each side of the eggplant rounds.
- Let them sit on the towel for 15-30 minutes to ‘sweat’ some of the water out.
- Press down on the eggplant slices with the towel to squeeze out some of the water.
- Spray each side of the rounds with an oil spray (I use a Misto for this step).
- Place the rounds onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).
- Place the pan back into the oven for about 10 minutes, until toppings have cooked through.
- Remove and enjoy!
Notes
Nutrition facts are based solely on the eggplant, as everything else is subjective. Weight Watchers points: 0
Nutrition Information
Serving size: 1/12 of recipe Calories: 9 Fat: 0.1 g Saturated fat: 0 g Unsaturated fat: 0.1 gTrans fat: 0 Carbohydrates: 2.2 g Sugar: 0.9 g Sodium: 1 mg Fiber: 1.3 g Protein: 0.4 gCholesterol: 0 mg
From: http://www.oatmealwithafork.com/2014/03/14/nutritious-eggplant-pizzas-paleo-vegan-gluten-free/
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