Eggplant Moussaka Pizza

Eggplant Moussaka Pizza combines the rich flavors of traditional Greek moussaka with a low-carb pizza base, featuring tender roasted eggplant, a spiced meat sauce, and a creamy béchamel topping. This delightful dish offers a unique twist on pizza while staying true to Mediterranean flavors.

Ingredients

• Eggplant - 1 medium, sliced
• Olive oil - 2 tablespoons
• Ground lamb or beef - 250 grams
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Diced tomatoes - 200 grams (canned or fresh)
• Cinnamon - 1/2 teaspoon
• Oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Mozzarella cheese - 100 grams, shredded
• Greek yogurt - 100 grams
• Egg - 1 large
• Nutmeg - a pinch
• Almond flour - 50 grams (for crust)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture, then pat dry.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. Add the ground lamb or beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the tomato paste, diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
6. While the meat sauce is simmering, brush the eggplant slices with 1 tablespoon of olive oil and roast them in the preheated oven for 20 minutes, flipping halfway through.
7. In a bowl, mix the Greek yogurt, egg, nutmeg, salt, and pepper to create the béchamel sauce.
8. Once the eggplant is roasted, assemble the pizza: on a baking sheet, layer the roasted eggplant, followed by the meat sauce, and top with mozzarella cheese.
9. Drizzle the béchamel sauce over the top and bake in the oven for an additional 10-15 minutes until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes before slicing. Serve warm.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Eggplant is rich in antioxidants, which can help reduce inflammation.
• The dish is high in protein and low in carbs, making it suitable for low-carb diets.

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