Keto Eggplant Pizza Bases

Elevate your pizza game with these innovative Keto Eggplant Pizza Bases. Perfectly low carb, these bases serve as a delicious foundation for your favorite pizza toppings, without the guilt. They're crispy on the outside, tender on the inside, and absolutely packed with flavor.

Course Dinner

Cuisine Italian

Keyword Eggplant Recipes, Keto Dinner, Keto Eggplant Pizza Bases, low carb pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings bases

Calories 210kcal

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowls
Whisk
Measuring cups and spoons
Pastry brush

Ingredients

2 medium eggplants approx. 1 pound or 450 grams each
1 cup almond flour 96 grams
2 large eggs
½ cup grated Parmesan cheese 50 grams
1 tsp garlic powder 3.1 grams
1 tsp Italian seasoning 1 gram
½ tsp salt 2.5 grams
¼ tsp ground black pepper 0.5 grams
2 tbsp Olive oil for brushing approx. 30 ml

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/2-inch (1.25 cm) thick rounds, and lay them out on the prepared baking sheet.
Brush each eggplant round with olive oil and season with salt and pepper.
Roast the eggplant rounds in the preheated oven for 15 minutes, or until they begin to soften and turn golden brown.
While the eggplants are roasting, in a mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, Italian seasoning, and additional salt and pepper.
In a separate bowl, whisk the eggs and then add them to the dry ingredients, mixing until a dough-like consistency is formed.
Once the eggplants are roasted, remove them from the oven and reduce the oven temperature to 350°F (175°C).
Spoon an equal amount of the almond flour mixture onto each eggplant round, spreading it to cover the surface.
Return the eggplant bases to the oven and bake for an additional 5 minutes, or until the topping is set and slightly golden.
Remove from the oven and let cool slightly before adding your favorite keto-friendly pizza toppings and baking according to your topping's requirements.

Notes

Feel free to get creative with your toppings, just remember to keep them keto-friendly to maintain the low-carb benefits of this dish.

For a dairy-free option, you can substitute the Parmesan cheese with nutritional yeast to maintain a cheesy flavor.

The eggplant pizza bases can be made in advance and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.

Nutrition