A Great Low-Carb Option To Traditional Pizza Crust – Eggplant!

A Great Low-Carb Option To Traditional Pizza Crust – Eggplant!

Today’s lunch was FIRE!

I made Mediterranean eggplant pizzas & had ‘em with a side of 1/2 an avocado stuffed with some turmeric cauliflower rice!

Easy to make, full of fibre, filling, satisfying, delicious, nutritious & a great low-carb option to traditional pizza crust!


  • 1 medium eggplant, sliced lengthwise
  • A. Vogel Herbamare sea salt & dried herbs
  • 2 tbsp. oil-free homemade hummus
  • 2 tbsp. Neal Brothers organic salsa OR tomato sauce
  • Alfalfa sprouts
  • Cherry tomatoes, cucumbers, grilled red peppers or other veggie toppings of choice
  • Nutritional yeast & black pepper
  • 1/2 avocado with stuffing of choice


  • Preheat oven to 425F & line a baking sheet with parchment paper. Place the eggplant on the baking sheet & drizzle with sea salt.
  • Bake for 7-8 minutes until tops look wrinkled-ish but still crispy. Broil on high for 1 minute.
  • Remove the eggplant crusts from the oven. Spread the hummus & salsa & add toppings.
  • Serve with 1/2 avocado on the side & enjoy! (P.S. if your eggplant is too soft, you can also just roll it up into a “wrap” !)


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