You won't have to cut the crusts off this pizza, as the eggplant base makes it dough-free and fabulous.
2 ~1/4-in. round eggplant slices
~1 Tbs. tomato paste
2 slices provolone cheese
~1 tsp. garlic powder
~1 tsp. whole cumin seeds
2 whole mushrooms
You'll Also Need:
a toaster oven
Makes 2 mini-eggplant pizzas.
The AHH Factor: I have my share of vices when it comes to eating healthy. Fried chicken from KFC, even though I usually feel sick to my stomach after I eat it. Custard-y desserts, especially if they are lying around the house. Cheese is my Achilles' heel.
But I do have a lot of things going for me that help me maintain a healthy weight. I love almost all vegetables (eggplant is one of my all-time favorites). I go from ravenous to full in about five bites. And I hate almost all carbs.
Bread? Only if covered with the aforementioned cheese (even then I will probably find a way to separate the cheese from the bread). Potatoes? Only if they are sweet potatoes, thank you very much. Rice? I'm burnt out after eating in every day as a kid. I don't even really like pie crust. I'd much rather just have the filling.
So, like most people, I love a good pizza (or even a bad pizza), but I like everything about it except for the crust. So with this recipe, I've found a way to eliminate it entirely. Try it with all of your favorite pizza toppings. If you love eggplant like I do, you will find this the easiest and tastiest pizza "dough" around.
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