Pizza. Who doesn’t love it? I know I do! I wanted to switch things up for this recipe and make plant-based eggplant margarita pizza bites. You only need a handful of ingredients for this dish! Perfect as an appetizer, it is also great for a meal accompanied by a salad. For people following a low-carb diet, it is the ideal alternative to a regular margarita pizza. Let’s dive into it.
What are the benefits of eating eggplant?
Eggplants are versatile vegetables. You can cook them in so many different ways: in dips, in pasta, as a side dish… Eggplant is our low-carb medium to hold our pizza toppings in this recipe.
Indeed, eggplants are low in calories and carbs but rich in fibers. 100g of eggplants counts 3g of fibers. More importantly, eggplants are loaded with vitamins, minerals, and antioxidants such as vitamins A, C, K, folate, calcium, and potassium, which protect against cell damage, amongst other things. Since this vegetable is rich in fibers and contains polyphenols- an antioxidant- eggplant might help regulate blood sugar.
What is nutritional yeast?
Nutritional yeast comes from saccharomyces cerevisiae – a type of yeast- that is deactivated, washed, and dried. Nutritional yeast looks like yellow flakes and is sold in many supermarkets.
Why is nutritional yeast good for you?
Nutritional yeast is very nutritious. It is a good source of vitamins and minerals. It is also a good source of complete protein since a tablespoon of nutritional yeast has 2g of protein. Nutritional yeast is abundant in vitamin B such as B1, B2, B6, B9, and B12, needed to break down macronutrients, create energy, assure a healthy nervous system. It is also rich in zinc, selenium, and manganese, minerals required to stay healthy. In this recipe, we are using nutritional yeast to mimic the cheese flavor found in a regular margarita pizza
- 1 eggplant
- 1 cup canned tomatoes, crushed
- ½ cup plant-based cheese
- 1 tbsp nutritional yeast
- 1 tsp dry oregano
- Fresh basil
- Preheat oven to 380F (190C).
- Cut the eggplant in 1-inch circles.
- In a bowl mix the tomato sauce with the nutritional yeast and oregano.
- Spread the sauce on the eggplant.
- Cover with plant-based cheese.
- Bake for 15 minutes.
- Once cooked, add fresh basil on top.