This mouth watering pizzas is made on a base of roasted eggplant. The smoky flavor and charred texture makes it more  delicious. And yes its low-carbohydrate, gluten-free. You can replace the eggplant with squashes, cauliflower, broccoli depending upon the macros you are allowed.


  • 3-5 Cherry tomatoes, fresh ( cant use too many tomatoes on Keto)
  • 1 Eggplant, large
  • 1 cup Spinach, fresh
  • 3-4 Fresh garlic cloves
  • 10-12 leaves fresh basil leaves
  • Italian herbs
  • colored bell peppers
  • Salt- as per taste
  • Fresh Black pepper
  • Cheese of your choice ( I used monterey jack  cheese)


  1. Wash the eggplant and slice in thick circles.
  2. On a baking tray lined with foil or parchment paper, arrange the eggplant in a single layer;  sprinkle with salt and pepper.
  3. Let it stay for 20-20 minutes.
  4. Preheat the oven to 375 F.
  5. Simultaneously, in a cooking pan add a teaspoon of coconut oil. Add fresh garlic, saute for a minute then add cherry tomatoes. It oozes out the juices and after that add spinach. Spinach too releases loads of water.
  6. Add peppers and rest of the veggies and keep cooking it.
  7. Add in salt and pepper and cook for 7-10 minutes.
  8. Switch off the gas. Let it cool.
  9. After 20 minutes of sprinkling salt and pepper; place the eggplants inside the oven (375 F) for 20 minutes.
  10.  Take the eggplant out from oven after 20 minutes.
  11. Splash Italian herbs and pour the cooked veggie mixture with spoon. Spread evenly ; now add cheese and a basil leaf.
  12. Broil for 5 minutes until cheese starts melting and looks little brown.
  13. Serve hot.

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