Caprese Eggplant Pizza

Don’t wanna bother with Fathead dough? Try these alternative mini personal pizzas instead!

1 large eggplant
1 1/2 tsp avocado oil
4 – 6 slices mozzarella
3 beefsteak tomatoes
1 tsp Italian herb mix
1/4 tsp dried basil
1 tsp sugar-free balsamic vinaigrette
To taste: Himalayan salt, fresh ground pepper, crushed red pepper, garlic powder, onion powder

Slice eggplant in large slices approx 1 in. thick.
Salt both sides of slices on paper towels and cover with paper towels to remove excess moisture for at least 30 minutes.
Pat dry with new paper towels and place on baking sheet.
Drizzle with avocado oil.
Sprinkle with pepper, Italian herbs, crushed red pepper, garlic and onion powder.
Bake 400° oven for 15 min. Flip eggplant and season tops. Bake another 10 minutes.
Place a tsp of pesto on each slice, top with a slice of fresh mozzarella, and a slice of tomato.
Place under broiler until melted.
Garnish with fresh basil and sugar-free balsamic vinaigrette.

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