How to make low-carb no-crust pizza

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Is pizza really pizza without the crust? Yes, if you make it with the versatile eggplant. These little pizza bites have all of the flavor of a favorite pizza with very few carbs, thanks to a homemade tomato sauce that's rich in flavor (so you don't have to use a ton of it!) and lots of gooey mozzarella cheese.
The secret to these pizza bites is ensuring that the eggplant rounds are cooked all the way through. Eggplant can be bitter when cooked improperly, so cutting the eggplant to the same thickness and roasting it until it's tender is key.
Cooktop Cove
Low-carb no-crust pizza
10 minutes
1 hour
1 hour 10 minutes
3 large eggplant, cut into rounds 1/2 inch thick
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
1/4 cup tomato paste
1 14-ounce can crushed tomatoes
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon chili flakes
1 1/2 cups mozzarella cheese, shredded
Preheat the oven to 350 degrees F.
Score the eggplant rounds lightly with a sharp knife, brush them with olive oil on both sides and season with salt and pepper.
Place the eggplant rounds in an even layer on a baking sheet and roast for 20 minutes, or until very tender.
Meanwhile, heat the tablespoon of olive oil in a pot, and add the tomato paste. Fry for 1 minute, and add the crushed tomatoes, oregano, garlic, chili, salt and pepper. Cook, stirring occasionally, until the sauce is quite thick.
Remove the eggplant rounds from the oven, and top each with a tablespoon of sauce and a generous portion of cheese.
Return to the oven and bake for an additional 5 to 10 minutes, or until the cheese is bubbly and slightly browned.
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