Carb-free pizza

Thick slices of aubergine baked with your favourite pizza topping with a step-by-step gallery.

20 May 2013
pizza recipe

This is a wonderful recipe that completely eliminates the use of a bread base. It replaces it with aubergine, making it easier, healthier and very low in carbohydrates (there are a few in the vegetables).

The toppings work so well that you hardly notice that there is no dough, and your mouth just tells you you are eating pizza.

Top tips

1. While your oven is preheating to make these 'pizza's', heat a griddle pan to hot, brush the aubergine slices with olive oil and fry on each side until they just take on a some colour (about a minute per side).

2. If you do not have a griddle pan, just use a non-stick frying pan.

See the step-by-step gallery of how to make this gorgeous recipe.

No carbs

Make as many as you need as a side dish or as a main event, they can also be vegetarian if you wish to leave out the meat.
I used some classic Italian-style ingredients, but add whatever you think will work well.

You will need:

Medium to large aubergines – cut about 2 cm thick
Jar of tomato sauce or passata (you could also make your own)
Fior di latte cheese, mozzarella or bocconcini
Sliced rosa / baby tomatoes
Slices of salami or prosciutto of you choice
Grated Parmesan
Fresh basil leaves
Salt, pepper, olive oil and salad to serve it with

First you need to brush each side of the aubergines with olive oil and then grill them over a medium heat until they have just started to char but are still firm. You don’t want to over cook them at this stage. You can also do this on a griddle pan in your kitchen.

Adjust the Big Green Egg to oven mode and set the temperature to 180 C. Place the aubergine slices on a round pizza baking pan and bake for around 10 – 15 minutes until the cheese and sauces is bubbling and turning brown.

Drizzle with olive oil and season with salt and pepper and serve with a simple mixed green salad or salad leaves and or fresh basil leaves scattered over the top.

- Sam Linsell


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