Description

This low-carb pizza offers a satisfying and flavorful experience, featuring a crisp, savory crust that provides a delightful contrast to the tender toppings. A rich tomato sauce forms the base, layered with melted, bubbly mozzarella cheese, sweet halved cherry tomatoes, and earthy slices of roasted eggplant. A sprinkle of aromatic herbs enhances the overall profile, creating a balanced and appetizing dish. Baked to golden perfection, each slice delivers a harmonious blend of textures and classic pizza flavors.

Ingredients

Scale

For the Crust:
1 ½ cups almond flour
2 tablespoons psyllium husk powder
2 large eggs
½ cup water
2 tablespoons olive oil
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
For the Sauce:
½ cup crushed tomatoes or tomato puree
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
Pinch of black pepper
For the Toppings:
1 cup shredded mozzarella cheese
1 small eggplant, thinly sliced and roasted
1 cup cherry tomatoes, halved
2 tablespoons fresh basil, chopped (for garnish)
½ teaspoon dried oregano (for sprinkling)

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Instructions

Preheat your oven to 200°C (400°F). Line a round pizza pan or baking sheet with parchment paper.
**Prepare the Crust:** In a large bowl, combine the almond flour, psyllium husk powder, baking powder, salt, pepper, and dried oregano.
In a separate bowl, whisk together the eggs, water, and olive oil. Pour the wet ingredients into the dry ingredients and mix well until a dough forms. Let it rest for 5 minutes to allow the psyllium husk to absorb moisture.
Press the dough evenly onto the prepared pizza pan, forming a round crust about 0.5 cm (¼ inch) thick. You can use your hands or a spatula.
Bake the crust for 10-12 minutes, or until lightly golden and firm.
**Prepare the Sauce:** While the crust bakes, combine crushed tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper in a small bowl.
**Assemble the Pizza:** Remove the crust from the oven. Spread the tomato sauce evenly over the pre-baked crust, leaving a small border for the crust.
Evenly sprinkle the shredded mozzarella cheese over the sauce. Arrange the roasted eggplant slices and halved cherry tomatoes on top of the cheese. Sprinkle with dried oregano.
Return the pizza to the oven and bake for another 15-18 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Remove from the oven, let it cool for a few minutes, then garnish with fresh chopped basil before slicing and serving.

Notes

Ensure your eggplant slices are thin and pre-roasted or sautéed to prevent a watery pizza.

For an extra crispy crust, bake the plain crust for a few additional minutes before adding toppings.

Feel free to customize toppings with other low-carb vegetables like bell peppers, mushrooms, or spinach.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer for best results.

Prep Time: 20 minutes
Cook Time: 25-30 minutes

Nutrition

Calories: Approximately 350-400 per serving (based on 4 servings)
Fat: Approximately 25-30g per serving
Carbohydrates: Approximately 8-12g net carbs per serving
Protein: Approximately 18-22g per serving