ROASTED GARLIC KETO PIZZA CRUST with Tuscan Eggplant, Spinach, and Tomatoes

ROASTED GARLIC KETO PIZZA CRUST with Tuscan Eggplant, Spinach, and Tomatoes

Most pizzas have lots of mozzarella cheese on top but this pizza has it IN the crust with a beautiful array of flavorful veggies as toppings. Even those not following a low carb diet will love this colorful and satisfying pizza.

ROASTED GARLIC KETO PIZZA CRUST with Tuscan Eggplant, Spinach, and Tomatoes

ROASTED GARLIC KETO PIZZA CRUST with Tuscan Eggplant, Spinach, and Tomatoes

Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 652 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 400 degrees and brush a 14-inch round pizza tray with the olive oil. Place the pizza crust on the tray.
  • Spoon the spinach into a nut milk bag (or onto a clean dish cloth) and twist/squeeze it to extract as much water as possible.
  • Spread the pizza sauce over the crust and scatter the spinach on top along with the tomatoes and eggplant.
  • Bake on the bottom rack of the oven for 5-7 minutes or until the toppings are heated through.
  • Serve with shaved Parmesan cheese.

NUTRITION

Serving: 2🍕slices | Calories: 652kcal | Carbohydrates: 32g | Protein: 37g | Fat: 44g | Saturated Fat: 18g | Trans Fat: 0g | Cholesterol: 128mg | Sodium: 1645mg | Fiber: 8g | Sugar: 8g
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