Mini Eggplant Pizzas - Low Carb, Keto, Gluten-Free

eggplant pizzas

Hey there!  Welcome to that time between Christmas and New Year's where you have absolutely no idea what day it is or what you are supposed to be doing at any given time.  It's kind of a magical chaos, floating from one holiday to the next, trying not to eat everything in sight as you prepare to pick up your New Year's Resolutions and do better next week.  Or, maybe that's just me?  

Welp, I can't say that I had the most keto-friendly of holidays.  There were days where we overindulged (thanks, office treat baskets. Gah!) and then there were days where we chose salads and made it to the gym.  Let's put it all behind us and get through the rest of this crazy year so we can start fresh again, shall we?  2017, here we come.

I'm actually back in the office and working this week since I used all of my vacation on Europe and about a zillion weddings, so I'm catching up on reports and thinking about meal planning for the next few weeks before I hit the road and start traveling again.  My husband is getting back into keto after a holiday hiatus (ahem) and so I'm trying to think about simple meals that make both of us happy.  Last night we watched the rest of the holiday movies that we hadn't caught up on and had these super simple little low carb pizzas.  While I'm a huge fan of a low carb pizza in many varieties and varying degrees of difficulty (see below for a roundup), I just needed things to be as easy as possible, and, full disclosure, I had a sad looking eggplant in the fridge that could use some love.  And that, my friends, is how we landed here.  Start with slices of eggplant, top with your favorite pizza ingredients, and dinner is done.

Oh, and if you're looking for a different sort of pizza, might I offer the following suggestions:

Mexican Pizza


Breakfast Pizza (Yum!!)

Pizza Breadsticks

Low Carb Eggplant Pizza

Yield: 4 servings (2 pizzas per serving)


  • 1 large eggplant (8 slices)
  • 4 tablespoons extra virgin olive oil
  • 2 cup whole milk mozzarella cheese, shredded
  • 1 cup low carb tomato sauce (or if you don't want to make it homemade, I recommend Rao's)
  • toppings of your choice - pepperoni, basil, sausage, green pepper, onion, etc.
  • Salt, pepper and oregano to taste


-Preheat oven to 375 degrees

-Slice eggplant in 1/2 inch rounds and season liberally with salt, pepper and oregano.  Drizzle with olive oil and bake for 15 minutes.

-Pull the rounds out of the oven, flip them and top with tomato sauce, cheese and any additional fully-cooked toppings of your choice.  Since we're just broiling to heat the sauce and cheese, you'll want your toppings to be already cooked through.

-Turn on broiler and return pizzas to the oven.  Broil for 5 minutes or less, watching for cheese to get bubbly.  Serve and enjoy!

 Nutritional information per serving (serving is 2 round cheese pizzas.  All additional toppings are not included in the count.  Feel free to add additional fat or protein to make more keto-friendly). 

333 calories, 32 grams fat, 10.1 grams carbohydrate, 3.9 grams dietary fiber, 6.2 grams net carbohydrate per serving, 14.3 grams protein.




Low Carb Lasagna - Keto, Gluten-Free

zucchini lasagna 2

Cool weather is upon us here in Chicago.  Though I'm not ready for it yet, my six year old wants to wear her fancy, fall boots to school and the coffee shops are starting to inundate us with talk of pumpkin lattes, pumpkin muffins, pumpkin evvvvverything.   I guess fall is just around the corner, which makes me hungry for hearty, comforting foods.

My continued search for ways to use up a gazillion pounds of zucchini, coupled with a hankering for warm, rich food brought me to this delicious pan of lasagna.  Gooey mozzarella cheese, rich tomato sauce with generous amounts of seasoned ground beef, all nestled between layers of...zucchini?

I had you until zucchini, right?  Well, I promise that all the rich goodies between the zucchini layers make things so tasty that the absence of pasta barely registers.  Searing the zucchini in a grill pan before baking the lasagna gives it extra flavor and removes some of the water content so your final product isn't soggy. This is a great make-ahead dish that you can pop in the oven for a ready-make weeknight meal.

I modeled this recipe after my mom's lasagna, which is known for layers of tiny ground beef meatballs.  You're gonna love it, zucchini and all. 

Low Carb Lasagna

Yield: 6 servings


  • 8 oz ground beef – I use 85% lean
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chopped yellow onion
  • 1 clove garlic, chopped
  • 1 cup tomato sauce
  • 1 egg, beaten
  • 4 oz cream cheese, softened
  • ¼ cup grated parmesan cheese
  • 12 oz shredded mozzarella cheese
  • 4 cups zucchini, sliced thin
  • ¼ cup fresh basil, thinly sliced into a chiffonade
  • ½ tsp oregano
  • ½ tsp salt
  • ¼ tsp pepper


- In a large skillet over medium high heat, add 1 tbsp olive oil, onion and garlic and cook until fragrant, taking care not to burn. Add ground beef and fry until cooked through, about 5 minutes.  Set aside.

-Using a mandoline or vegetable peeler, slice zucchini into long ribbon-like strips, about 1/8” thick.  Place slices in a grill pan, add 1 tbsp olive oil and cook for about 2 minutes on each side.  Zucchini will soften and release some water.

-Mix together beaten egg and softened cream cheese. Add salt, pepper, oregano, and a spoonful of the basil chiffonade.  Stir to combine.

      -Add slices of zucchini to the bottom of the pan. Add 1/3 of the cream cheese        mixture and top with 1/3 of the beef.  Add 1/3 of the tomato sauce, sprinkle with mozzarella and parmesan.  Continue to add layers using the above steps until you are left with a top layer of mozzarella and parmesan cheese.

-Heat oven to 375.  Cook lasagna uncovered for 30 minutes.  Sprinkle with remaining basil. Serve and enjoy!

Nutritional Info per Serving: 490 calories, 32.8 grams fat, 10.8 grams carbohydrate, 2.4 grams dietary fiber, 8.4 grams net carbohydrate, 38.6 grams protein.

Click here for printable recipe.