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Vegan Eggplant Pizzas (Paleo, Vegan, Gluten-Free)

Low carb, low calorie, veggie-based pizza!
Course Entree
Cuisine Pizza
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 'pizzas'
Calories 9kcal
Author Lauren Goslin

Ingredients

  • 1 large eggplant sliced into 1/2 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

Serving: 1g | Calories: 9kcal | Carbohydrates: 2.2g | Protein: 0.4g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 1mg | Fiber: 1.3g | Sugar: 0.9g