Description
A delicious low-carb pizza crust made from smoked eggplant, perfect for keto diets.
Ingredients
Scale
- 2 medium eggplants
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your smoker to 225°F.
- Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
- Place the eggplant slices in the smoker and smoke for about 1 hour, or until they are tender and have absorbed the smoky flavor. Remove from the smoker and let cool slightly.
- In a large mixing bowl, combine the smoked eggplant, mozzarella cheese, Parmesan cheese, egg, garlic powder, oregano, black pepper, and crushed red pepper flakes. Mix until well combined.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Spread the eggplant mixture onto the baking sheet, shaping it into a pizza crust about 1/2-inch thick.
- Bake the crust in the preheated oven for 25-30 minutes, or until golden brown and firm.
- Remove from the oven and let cool for a few minutes before adding your favorite low-carb toppings.
- Slice and serve warm. This crust can also be stored in the refrigerator for up to 3 days or frozen for up to a month.
Notes
- For a crispier crust, bake it for an additional 5-10 minutes.
- You can experiment with different cheeses like cheddar or feta for added flavor.
- For a vegetarian option, top with your favorite vegetables before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Smoking and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg