Mini Eggplant Pizzas

I am back to blogging after a long hiatus. The holidays were busy and my poor immune system got hit with every illness in the book, but no more excuses. Time to get back on track with healthy eating!

My Portobello Pizzas (http://calorieconsciousgourmet.blogspot.com/2010/03/portobello-mushroom-pizzas.html) are my go-to recipe when I'm craving pizza but trying to watch my carb intake. Unfortunately, the cravings were off the charts recently and I got a little tired of the portobellos. Eggplants were on sale at the grocery store, so I gave it a try as my pizza base, and it worked beautifully. This is a good way to sneak more vegetables into your diet and satisfy your pizza craving without feeling guilty.

Mini Eggplant Pizzas

1 medium-largish purple eggplant
1.5 cups pizza sauce (your favorite jarred brand, or whip up your own with my simple recipe below)
2 cups grated mozzarella cheese
fresh basil leaves (optional)
olive oil for brushing the eggplant slices
salt and pepper

Preheat the oven to 425. Slice the eggplant into 1/2 inch thick discs. Brush each side with olive oil and place on a baking sheet. Season the slices with salt and pepper (one side is fine). Bake for 5 minutes, then flip them over and bake for 5 more. Top the slices with desired amount of sauce and cheese. Put back in the oven and bake until cheese is melted and slightly browned, about 5 minutes. Top with fresh basil leaves.

Simple Pizza Sauce
1 15 ounce can tomato sauce
2 cloves of garlic, minced
1 tsp olive oil
1 tsp dried oregano
1/2 tsp onion powder
pinch red pepper flakes
salt and pepper to taste

In a medium saucepan, warm the olive oil up on medium heat, then add the garlic and saute for 1 minute. Add the tomato sauce, oregano, onion powder, red pepper flakes, and salt and pepper. The amount of salt you add will depend on how salty the tomato sauce is - start with a small amount and add more if necessary. Bring to a low bubble, then reduce to simmer and cook until sauce is thick, about 15-20 minutes.

Portobello Mushroom "Pizzas"

If you love mushrooms on your pizza, you will love this low carb alternative to pizza. You use a portobello mushroom cap in place of pizza crust and top it with sauce, cheese, and your favorite pizza toppings. It's fast, easy, and tasty!


Portobello Mushroom "Pizzas"

portobello mushroom caps (1 per person if serving as a side dish, 2 per person for a main dish)
your favorite pizza sauce, see note #1 below
grated mozzarella cheese
your favorite pizza toppings (optional - I don't think they need toppings because the mushrooms are so flavorful. Sometimes I add fresh basil.)

Pop the stems off the mushrooms and clean the caps by brushing them with a damp paper towel. Cut slits in the non-gill side of the caps (see note #2 below). Brush the caps with extra virgin olive oil and lightly salt them. Roast the mushrooms on a baking sheet gill side up in a 400 degree oven for 10 minutes. Then, flip the mushrooms over and roast for another 10 minutes. Use a spatula to carefully remove the mushrooms from the baking sheet and discard the excess moisture from the baking sheet. Place the mushrooms back on the baking sheet, gill side up, and top them with the pizza sauce, cheese, and toppings (unless you are using fresh herbs, like basil - add these at the end), if using. Pop them back in the oven and bake until the cheese is melted. If you like browned cheese, turn on the broiler for a minute or so but be careful not to burn them. Use a fork and knife to eat these "pizzas" - they are a little too messy to be eaten with your hands like regular pizza.

Note 1: You can use your favorite jarred pizza sauce, or make your own simple sauce - sautee 1/4 of a large onion, finely diced, and 2 cloves of garlic in a tablespoon of olive oil in a sauce pan for about 3-5 minutes until soft. Add a can of crushed tomatoes, salt, pepper, and oregano to taste, and let simmer for about 20 minutes, while your portobellos are baking. This is a very simple and inexpensive sauce that you can also use on pasta.

Note 2: Mushrooms have a ton of moisture in them. I learned this trick from Cooks Illustrated, my favorite food magazine, to extract the moisture from the mushrooms so you don't have a watery mess when you cut into them - score the caps on the non-gill side with a sharp knife by cutting 1/4 inch deep slits, spaced 1/2 inch apart, in a criss-cross pattern. Most of the moisture will come out while you are cooking the mushrooms. Make sure your baking sheet has raised edges so the moisture does not drip in your oven.