A crowd-pleasing low-carb pizza.
vegetable oil spray | |||
2 | eggs size large | ||
2 tbsp | water | 30 mL | |
1 cup | bread crumbs | 140 g | |
2 | aubergines / eggplants, large size | 900 g | |
12 | anchovy fillets | 50 g | |
1 cup | canned tomatoes (diced) | 260 g | |
1/2 cup | Parsley and Garlic Base | 125 mL | |
4 | bocconcini / fresh mozzarella | 220 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
For best results, choose large, preferably round and fleshy eggplants with smooth shiny skin.
Bake the aubergines
Bake the pizzas
per 1 serving (280 g)
Amount % Daily Value |
Calories 470 |
Fat 28 g 44 % |
Saturated
10.4 g
54 % |
Cholesterol 130 mg |
Sodium 870 mg 36 % |
Carbohydrate 34 g 11 % |
Fibre 6 g 23 % |
Sugars 6 g |
Net Carbs 28 g |
Protein 22 g |
Vitamin A 37 % |
Vitamin C 33 % |
Calcium 28 % |
Iron 28 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | 2 |
Fats | 4 ½ |