Love pizza but hate the bloated belly bomb that comes from all that bread? Let fresh produce stand in for the traditional carb-laden crust.
Aubergine rounds are the perfect vessel for all the saucy and cheesy goodness that comes with your favourite traditional slice. These minipizzas make a delicious low-calorie supper on their own, on top of over roasted veggies, or sandwiched between two slices of whole-grain toast.
If you're hosting a get-together at home, consider baking up a few batches for friends. These aubergine pizzas are an easy, elegant, and low-calorie starter — each minipie is under 20 calories.
I kept things simple with grape tomatoes, red onion, and basil, but feel free to top off your aubergine pizzas with whatever toppings you wish. I will definitely be making these again with spinach and crumbled turkey sausage.
- Rapeseed oil spray
- 1 large aubergine, sliced into 1-inch rounds
- 1/4 teaspoon sea salt
- 115 grams low-sodium tomato sauce
- 100 grams low-fat mozzarella shreds
- 10 grape tomatoes, sliced
- 1 tablespoon diced red onion
- Fresh basil, to garnish
- Red pepper flakes, to garnish
- Preheat the oven to Gas Mark 6.
- Lightly spray two baking sheets with Rapeseed oil spray, lay out the sliced aubergine, and sprinkle with the sea salt. Bake for 20 minutes.
- Remove the aubergine trays from the oven, and construct your minipizzas. Spread out a heaping tablespoon of tomato sauce, follow with a sprinkle of mozzarella, then a few grape tomato slices, and a sprinkle of red onion on every aubergine round.
- Set the oven to broil, and place the trays back in for 1-2 minutes until the cheese is crisp and bubbling. Watch the oven closely to make sure they don't burn.
- Remove the trays from the oven, top with basil, red pepper flakes, or the garnishes of your choice, and enjoy warm.
Source: Calorie Count
- Makes one serving (for dinner)
- Calories per serving