Food / Recipes

Low-Carb Pizza

low-carb pizzaLow-carb pizza for dinner? Anyone who follows a low-carb diet for diabetes is probably familiar with the work of Dr Andreas Eenfeldt.

The Swedish practitioner set up the Diet Doctor blog in 2007. The blog is now the most popular health blog in Scandinavia and the website offers all kinds of useful resources for those wanting to take up a low carb high fat diet. There are expert videos, how to courses and lots of recipes.

I decided to try one out this week – for low-carb pizza. This version uses aubergine slices to replace the bread. I adapted it slightly, but you can see the original recipe here.

Don’t forget that our book, The Diabetes Diet contains plenty of low-carb recipes and advice on how to adjust your medication when you embark on a low carb diet, which applies to those with type 1 and type 2 diabetes.

Low Carb Pizza

  • Servings: 2
  • Time: 30mins
  • Difficulty: easy
  • Print

  • 1 aubergine, medium to large
  • 200g minced beef (use pork or turkey if you prefer)
  • 200g tinned tomatoes
  • 2 cloves of garlic
  • ½ small onion
  • 150g grated cheese – use a mix of mozzarella and cheddar for the best taste)
  • ½ tbsp. dried oregano
  • ½ tsp salt
  • ½ tsp pepper
  • Olive oil

Preheat the oven to 200°C.

Slice the aubergines length-wise about ⅓–½ inches (1 cm) thick. Coat with olive oil and bake in oven for about 20 minutes or until they turn a little in colour. Turn them half-way through cooking.

Fry the meat, finely chopped onion and garlic in pan until the onions have softened the meat is browned. Add the tomato sauce and seasoning. Let the mixture simmer for 10 minutes or more.

Remove the aubergine slices from the oven and spread the meat mixture on top. Sprinkle with cheese and oregano. Place in the oven for about 10 minutes or until the cheese has melted.

Serve with a green salad.

Allow roughly 10-13g of carbohydrates per portion.

 

10 thoughts on “Low-Carb Pizza

  1. Hello! I’ve tried a recipe very similar to this one, but my aubergines came out a little soggy and had an overwhelming flavor. Have you experienced this before? How did you overcome it? I have switched over to the Fat Head pizza and love it!

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    • Thanks for taking the time to comment. I think you definitely need to like aubergines… I did cook mine on a pizza sheet I have (basically a circle with holes in it) and I think that meant the slices weren’t too soggy. I’ve just looked up Fat Head pizza and its looks delicious, so I’ll have to try that and report back.

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