No Carbs/No Oven: 'Upside Down Pizza' with Eggplant Dough
Gluten-Free, No Oven, No Carbs, Vegetarian, One Pan Pizza
You need to celebrate summer at its best with a good spoonful of pizza.
* I NEVER GO BY MEASUREMENTS, AND ALWAYS ENCOURAGE MYSELF AND OTHERS TO MAKE LITTLE SHIFTS SO DON'T BELIEVE TOO MUCH IN THE NUMBERS.
ALSO, I USED A STEAL PAN.
- 300~400g cherry tomatoes, diced
- cheese, preferably low-sodium mozzarella or halloumi
- 2~3 egg plants, thins
- 2~3 cloves garlice, crushed
- basil leaves, dried/ fresh
- 1 table spoon olive oil
- salt & pepper
- Cook the eggplants on dry pan until lightly toasted
- Remove the cooked eggplants,
- Lower the heat to the lowest
- For the sauce, drizzle a little olive oil on the pan just enough for the garlic
- As soon as the garlic begins to cook, throw in the diced tomatoes. Turn heat back to medium-low.
- Let the tomatoe&garlic sizzle for about 30 sec.
- Add salt, pepper and dried basil. Crush the tomatoes with whatever is in your hand while sauteing the mixture to runny relish like texture. Which will take about 1 min. or so.
- Layer the cheese and eggplants
- When the cheese begins to melt, sprinkle a pinch of salt or parmesan.
- Check if the tomatoes are thoroughly cooked.
- Top with fresh basil leaves to serve.
Simple, Fast... and Even Easy to Wash
I have to admit that I just love pizza.
You know, when living life, you encounter these mediocre questions like : "What are the 5 things you would take if you have to survive at a deserted island?" or "What would you choose if you are given only one option to eat for the rest of your life? (or, maybe a whole year)"
Yes, I am talking about the second question. Being a foodie, I was often asked, or sometimes, asked myself out of the blue what it would be. And at some point it became clear that it was pizza. But a crisis struck my culinary life roughly 4 months ago when I crossed the term 'gluten intolerant' (I live in Asia so it's only a recent topic and many doctors still claim that it's just a myth). I've been testing for 4 months trying to stay clean while stumbling into floury mischief on certain occasions. However, now I see a certain pattern where I would sneeze and my once-runny-nose would retreat to its condition when I slip in some gluten delights. Which meant I really need to give up pizza.
The interesting part is that, ever since trying my best to stay away from flour. Just after that crazy swing of side effects, wheaty products have become surprisingly bland to my tongue. I regretted so much each time I went back to my old habit of going straight in for a box of pizza- not to mention the 3 days of nasal problems that would follow.
I guess my brain is geared in a new way and I am suddenly enjoying the vibrant tastes of vegetable more than ever before. And of course, tomatoes and eggplants are some of the most delightful luxuries summer has to offer. With a subtle taste and gorgeous flavour on its own, I thought eggplants would make a nice alternative to dough. Now after trying out, have to say it was the best. Now this is going to be a regular.
Don't forget that the cooked tomatoes will even make it easier to wash the pan! (Shout out to singles and parents)
Method in Details
1. Cook the eggplants on dry pan until lightly toasted
Begin heating the pan on medium-low. And cut the eggplants into thin slices. Line the slices on the surface of the pan as soon as you begin to feel some heat. It is important to give each slice enough space so it will toast or dry cook like an oven and not get gooey. Oil is a bad idea since the eggplant is going to soak it up like crazy and the result will be a puddle of grease. The eggplant itself is mostly water and it won't stick and only dehydrate if the pan is not too hot.
Another safe way is to lightly wipe the pan with oil before starting.
This is going to be the 'dough' so get enough slices to cover the surface of the pan. If you want more 'dough' simply add more slices. (I just moved the cooked ones to the corner and kept adding more)
2. Remove the cooked eggplants, or shoving it up to a corner would be closer to what I did.
3. Lower the heat to the lowest (the pan might already a bit too hot)
4. For the sauce, drizzle a little olive oil on the pan just enough for the garlic
5. As soon as the garlic begins to cook, throw in the diced tomatoes. Turn heat back to medium-low.
6. Let the tomatoe&garlic sizzle for about 30 sec.
7. Add salt, pepper and dried basil. Crush the tomatoes with whatever is in your hand while sauteing the mixture to runny relish like texture. Which will take about 1 min. or so.
8. Layer the cheese and eggplants
9. When the cheese begins to melt, sprinkle a pinch of salt or parmesan.
10. Check if the tomatoes are thoroughly cooked. It should taste like sauce and not boiled tomato heads.
11. Top with fresh basil leaves to serve.