Quinoa Crusted Eggplant Pizza

Head's up, there might be affiliate links ahead!

I love this recipe because it’s got a little crunch, a little chew and a whole lot of goo. It’s also a great low carb option for pizza lovers.

Quinoa Crusted Eggplant pizza

It takes a little time, but well worth it.  Sorry for the craptastic photo.  I just couldn’t wait to whip out the big girl camera.  I’m sure you can understand (when it comes to pizza).

Quinoa Crusted Eggplant Pizza - A Veggie Lovers Classic #vegetarian #lowcarb Click To Tweet

Quinoa Crusted Eggplant Pizza

Recipe Type: Dinner, American, Low Carb, Vegetarian
Cuisine: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 6 to 8 slices
A perfect alternative to the guilty pleasure of pizza. You could eat this every night of the week and never think twice about it.
  • 1 large or 2 small eggplants
  • 1/2 c almond flour
  • 1/2 c quinoa flakes (not the quinoa grain – that would be weird)
  • 1/2 c pesto or tomato sauce
  • 1 egg
  • 2 teaspoons of your fav Italian seasoning – I used pizza seasoning and garlic powder
  • 1/2 c shredded cheese
  • 1 c fresh basil, ripped into little pieces
  • 1/4 sun-dried tomatoes, cut into little pieces
  • salt + pepper to taste
  1. Preheat oven to 400 and line a cookie sheet with wax paper (or well-greased tin foil)
  2. crack egg into a bowl and beat until yolk is mixed
  3. in a large bowl or plate, mix together flour, quinoa flakes + seasoning
  4. cut eggplant into long slices, about 1/4 inch thick
  5. dredge eggplant through egg mixture then fully coat with flour mixture
  6. place floured eggplant slices on cookie sheet and bake for 30 minutes or until golden brown
  7. remove from oven, flip slices and coat with pesto sauce, then add basil and cheese
  8. put the slices back in the oven for another 10 – 15 minutes or until toppings are melted and gooey.

xo caren

I think you'd love this post, too....

What do you think? Share your thoughts below.


Leave a Reply

Your email address will not be published. Required fields are marked *