For you all who are in prep right now, trying to loose weight, or just love eating new and healthy recipes, you HAVE to try this recipe out. I know that I am always trying to find healthier alternatives for my favorite meals. Since I was a little kid I have always had a weak spot for pizza, so finding a way to still fit this tasty meal in my diet has made me try many different recipes. After attempting many, I have found that using eggplant has proven to be an easy to make and delicious substitution than using a carb-dense, nutrition lacking crust or trying to create one yourself.
I have included my macros below for my Mini Pizzas but be aware that using different toppings will change the macros slightly. When I go shopping I ALWAYS read the labels, in return this helps me find the healthiest version of each product. Below I will also include the brands that I use and some little hacks I do to make each meal better for you!
I love my protein so I used chicken, pepperoni, and cheese! I also LOVE all veggies therefore I looked in my fridge and literally added everything I could think of that would taste great on a pizza.
Ingredients
- Eggplant (6 oz, sliced 1/4-1/2 inch thick)
- Pizza/Pasta Sauce ( Prego- Light Smart 1/2C)
- Chicken Breast (Tyson, already cooked, 3oz)
- Turkey Pepperoni (Hormel, 8 pieces)
- Parmesan Cheese (Reggano, 2 tsp)- I use this instead of shredded cheese sometimes. Great for when you need a low calorie cheese substitution.
- Oregano (1 tsp)
- Garlic Powder (sprinkle)
Optional Toppings
- Tomatoes (Campri, 2 oz.)
- Green Peppers (2 oz.)
- Spinach (as much as you want)
- Green Olives (small, 5)
- Feel free to add any veggie that you want! Adding more veggies is a great way to fill you up and keep the calories low. Plus veggies are DELICIOUS!
Instructions
- Turn the oven on to 400 degrees. Slice the eggplant about 1/4-1/2 inch thick. Spray eggplant with fat-free oil and salt and pepper each side. Once Pre-heated place eggplant on a cookie sheet and cook for 10 minutes.
- While the eggplant is cooking, use this time to prep the toppings for your pizza. Weigh out your sauce, cheese, meats, and veggies. Cut everything into small pieces so it cooks evenly.
- Once the eggplant is done, take it out of the oven and flip over each slice. From here go ahead a build your pizza. Start with the sauce and then go from there. Once all the toppings are evenly spaced sprinkle with oregano and garlic powder.
- Place the pizza slices back into the oven. Cook for an additional 10 minutes. Once the timer goes off, switch to broil and cook for 3 more minutes. This will ensure the pizza to get that “crisp” texture to it!
- Transfer to a plate and these mini pizzas cool for a few minutes before eating.
Macros: 350 calories 40g P/ 23g C/ 11g F
Alright friends, thanks for reading! Enjoy this amazing and healthy pizza alternative!
