Skip the carbs and go straight for the really good stuff with this California Avocado Eggplant Pizza Recipe!
This summer, I tried really really hard to eliminate my biggest weakness from my diet…carbs. I’m a huge bread fan, but let me tell you young friends… once you turn 40, you just can’t do all that carb eating and expect things not to change. Every slice of delicious bread goes right to your hips, belly, face, etc.
Laying off carbs hasn’t been easy, because I LOVE carbs, but it hasn’t been as hard as I anticipated either. I’ve gone without carbs for long enough now that I’ve been able to reintroduce them without feeling like I need to pig out on them. It’s safe to say that my current relationship with carbs is a healthy love affair, not an obsession.
Throughout this carbless adventure, I’ve discovered some really tasty way to eat things I love, like pizza, without adding the carbs. Nothing, and I repeat nothing, will ever really take the place of my beloved pizza crust, but I’ve discovered something that certainly comes close.
What I refer to as California Pizza (pizza with bacon and California Avocados) is one of my favorite kinds of pizzas. When I recently made mini versions of California Pizza with eggplant as the crust, I couldn’t believe it. I actually like this little California Avocado Eggplant Pizza recipe better than my favorite traditional California Pizza. The eggplant is truly so flavorful. Combined with the creaminess of the diced California Avocado, pizza sauce, bacon and cheese, you’ve got yourself mini pizza perfection!
Giving up carbs is hard…but when you have recipes like this one to turn to, the sacrifice doesn’t seem all that bad! Enjoy!
California Avocado Eggplant Pizza Recipe
- 1 medium globe eggplant
- 1 tablespoon Kosher salt
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Italian seasoning
- 1/4 cup pizza sauce
- 1/4 cup finely shredded mozzarella cheese
- 1/4 cup cooked bacon pieces not bits
- 1 ripe California Avocado seeded, peeled and diced
- Slice off stem of the eggplant, then slice the eggplant into 1/2 inch round slices.
- Place sliced eggplant on a layer of paper towels and sprinkle generously with Kosher salt. Cover with another layer of paper towels and allow to sit for 20 minutes (this removes the extra moisture from the eggplant slices and is also known to remove any bitterness from the eggplant). After 20 minutes have passed, wipe off the eggplant slices with a clean and dry paper towel.
- In the meantime, pre-heat oven to 375°F.
- Prepare a cookie sheet by spraying with non stick cooking spray.
- In a small bowl, whisk together extra virgin olive oil and italian seasoning.
- Place eggplant slices on the cookie sheet and brush each slice with seasoned olive oil.
- Bake for 15-20 minutes, or until eggplant is soft and tender.
- Remove from oven and spoon pizza sauce over each eggplant slice.
- Top each slice with mozzarella cheese and bacon pieces.
- Switch oven temperature to broil. Place cookie sheet directly under broiler for 3 minutes, or until cheese begins to brown, slightly.
- Top each slice with diced California Avocado pieces. Serve immediately.
Disclosure: A special thanks to California Avocado for sponsoring this post. All opinions expressed are my own.