FOR 8 MINI EGGPLANT LOW-CARB PIZZAS

1 large eggplant

1 small can of tomato sauce

8 cherry tomatoes

1 Mozzarella ball

2 slices of ham (optional)

Olive oil

Fresh basil and dried oregano

Preheat your oven to 180 °C.

1. Wash the eggplant and slice it into eight discs of about 1 cm thickness each, then lay them out on a baking tray covered in parchment paper. 

2. Drizzle with some olive oil and sprinkle with a dash of salt and a few sprigs of dried oregano. Slide the tray into the oven for 20 minutes.

3. While it’s in the oven, cut the cherry tomatoes in half and the mozzarella in small chunks. If you’d like to add ham, cut up small squares of white ham slices.

4. Take the eggplant disks out of the oven. Drop a spoonful of tomato sauce over each disk, add the ham squares, place two pieces of the halved cherry tomatoes belly-up, and top off with the small mozzarella chunks.

5. Slide them back into the oven for about ten minutes or until the cheese has melted, and finish off with two minutes on the grill function until they’ve browned slightly, all while keeping a close eye them!

6. Take them out of the oven and adorn each with one or two fresh basil leaves.

Savor them while they’re hot!

FOR 1 CAULIFLOWER LOW-CARB PIZZA

1 head cauliflower, stalk removed

1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1/2 teaspoon dried oregano 

1/2 teaspoon kosher salt 

1/4 teaspoon garlic powder 

2 eggs, lightly beaten

1. Preheat your oven to 400 degrees F.

2. Line a baking sheet with parchment paper.

3. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well.

Let cool.

4. In a bowl, combine the cauliflower with the mozzarella, Parmesan cheese, oregano, salt, garlic powder and eggs.

5. Transfer to the center of the baking sheet and spread into a circle, in the form of a pizza crust.

6. Bake for 20 minutes.

7. Add whichever toppings you feel like, and bake an additional 10 minutes.

FOR 1 EGG-WHITE LOW-CARB PIZZA

4 egg whites

20gr of grated Parmesan Cheese

Oregano

Tomato sauce

Mozzarella Cheese

Any kinds of toppings you want (ham, mushrooms, veggies, salmon etc.)

1. Preheat your oven on broiler setting.

2. In a bowl, whisk the egg whites together with the grated Parmesan cheese, a little bit of salt, and some dried oregano leaves. 

3. Pour the mix into a nonstick skillet (use cooking spray, for example), and begin cooking over medium heat.

4. Gently lift the edges to tilt the pan several times until there is no liquid left on top.

5. Take it off the heat and place your egg white crust on a parchment lined oven sheet. 

6. Add tomato sauce, Mozzarella cheese, and any other toppings you choose.

7. Place under the broiler and bake until the cheese has melted and is starting to form a crust (around 5 to 10 min).

All ready!

BROCCOLI-CRUST FOR 1 LOW-CARB PIZZA

1 broccoli head (without the stems)

2 eggs

1/4 cup of grated Parmesan cheese

1 teaspoon of dried oregano (optional)

A bit of salt and pepper

+ Your favourite toppings!

1. Preheat your oven to 400 degrees F.

2. In a food processor, shred the broccoli head into small crumbs. Place them in a bowl.

3. Add 1/4 cup of water. Cover your bowl with plastic wrap, and microwave for about 2 minutes to steam the broccoli. 

4. Line a colander with a clean dish towel. Put the steamed broccoli crumbs inside, and squeeze out as much moisture as possible.

5. In a large bowl, mix your broccoli together with the raw eggs, the grated Parmesan cheese, and the seasoning (oregano, salt, and pepper).

6. Pour your mixture over a pre-lined baking sheet and shape it into a 1/2 inch thick pizza crust.

7. Place in the oven and bake for about 25 min until the crust becomes brownish. 

8. Remove from the oven, and let it cool for a few minutes. 

9. Add your favorite toppings and bake for an additional  10 minutes!