Keto aubergine pizza

Keto aubergine pizza with aubergine, passata, mozzarella, garlic, oregano and basil – juicy, savoury and easy from the oven.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 290 kcal per serving
• Protein: 14 g
• Fat: 22 g
• Carbs: 9 g

Ingredients

• 1 garlic clove
• 150g passata
• 1 large aubergine
• 200g grated mozzarella
• Coarse sea salt
• 3 tbsp olive oil
• A few fresh basil leaves
• 1 tsp dried oregano

Method

You’ll need: oven · baking tray · chopping board · knife · grater

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Cut the aubergine into even slices.
2. Lay the aubergine slices on the tray, brush with olive oil and season with coarse sea salt. Pre-bake at 200 °C for 15 min until they soften.
3. Stir the passata with the garlic, oregano and a little salt into a savoury sauce. Spread the sauce over the pre-baked aubergine slices.
4. Top with mozzarella and bake at 200 °C for another 8–10 min until the cheese has melted and is lightly browned. This keeps the little pizzas juicy and full of flavour.
5. Take the tray out of the oven and let the aubergine pizzas rest briefly. The topping settles a little and the slices hold together better.
6. To serve, scatter with fresh basil and bring to the table warm.

Good to know

When pizza should be light but still really satisfying, this version is a nice shortcut. It's juicy and savoury, and it skips the classic dough.

Swaps

Mozzarella → buffalo mozzarella or goat's cheese (often stronger in flavour, so you usually need less) Passata → unsweetened tomato sauce from a jar or finely diced fresh tomatoes (often less processed, a simple ingredient list) Olive oil → avocado oil or melted ghee (heat-stable, no seed oils) Coarse sea salt → herb salt with no additives, or a little vegetarian hard cheese (Parmesan-style) for seasoning (more flavour, so you often need less salt)

Allergens

Contains milk from the mozzarella. Garlic and tomatoes can sometimes be uncomfortable with a sensitive stomach or reflux; in general the ingredients are fine for children and during pregnancy, as long as the cheese is made from pasteurised milk.

Frequently asked questions

What's in aubergine, nutritionally?

Aubergine provides fibre and contains plant compounds, mainly in the skin. On top of that come small amounts of potassium, folate and various polyphenols.

Does passata contain lycopene?

Yes, passata contains lycopene, the red plant pigment in tomatoes.

What nutrients does mozzarella bring?

Mozzarella provides protein, calcium and phosphorus and, depending on the type, vitamin B12. It also brings saturated fat and salt, so the quality is worth a look.

Does garlic agree with everyone?

Not always. Garlic contains sulphur compounds and FODMAPs, which can cause wind or a feeling of pressure in the stomach for some people.

Does oregano do more than add flavour?

Oregano contains essential oils and various plant compounds. The amounts in the recipe are fairly small, so its nutritional contribution is there, but limited.