Keto Vegan Eggplant Pizza Rolls

Keto pizza just got healthy with these low-carb pizza rolls! Eggplants are used in place of pizza dough to make them lighter, healthier and another opportunity to get your veg and fiber count up! Feel free to add more vegetables in the stuffing such as diced peppers, sautéed mushrooms, or any of your favorite pizza topping combinations. One medium 10oz eggplant diced thinly will yield approximately 14-16 rolls.

How do I prepare eggplants?

Eggplants are nightshade vegetables that must be prepared and cooked properly. The eggplants are diced thinly using a mandolin or sharp knife, no thicker than ¼ inch thickness, and then sprinkled with a little salt and left to rest for 10-15 minutes. Salting the flesh is an important step that helps to release the excess water content and ultimately avoids watery pizza rolls! It also helps soften the flesh and gives a silky texture when cooked. The eggplant slices are then wiped well with a paper towel to rid of any excess salt, and generously brushed with olive oil (they absorb a lot of oil) and gently fried on both sides until softened and slightly translucent. They are then ready to fill and bake.

What sauce is best to use?

Use any unsweetened store-bought tomato sauce like passata, tomato concentrate diluted with water, or marinara sauce. Always check the label for hidden added sugars. If you want to get fancy, try making this easy Keto spicy tomato pizza sauce: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:0fe90941ddf546f188bf3fb5bb361c36

Or for a non-tomato variation, try this vegan Keto roasted red pepper pizza sauce: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:1969490aaee24056992f3f16e2d96f4a

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free, dairy-free, and vegan as vegan mozzarella is used. Feel free to use regular mozzarella if you are not dairy-free or vegan.

What can I serve these vegan Keto pizza rolls with?

Serve with a side salad of choice for a complete meal, or alongside other nibbles to complete a buffet board.

How to store these Keto vegan eggplant pizza rolls?

If you have any leftovers, simply store them in an airtight container in the fridge for 3-4 days. To reheat, just place them on a plate and microwave for 1-2 minutes to heat through.

Net Carbs

2.1 g
Fiber

0.8 g
Total Carbs

3.2 g
Protein

0.3 g
Fats

4.9 g

55 cals

Quantity

Serving Size

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Eggplant

10 oz
Salt, sea salt

2 tsp
Extra virgin olive oil

0.25 cup
Oregano Dried

1 tsp
Thyme, dried

0.5 tsp
Garlic Powder

0.5 tsp
Black pepper, ground

0.25 tsp
'Sheese' Vegan Mozzarella Style Grated Cheese (200g)

0.5 cup
Tomato Puree / Concentrate / Paste

2 tbsp
Water

3 tbsp
Basil Fresh Or Raw Herb

16 leaves

Step 1

Preheat the oven to 400°F/ 200°C. Prepare 1-2 large baking trays with several pieces of kitchen paper. Dice the eggplants into ¼ inch thick slices. Lightly sprinkle salt on both sides and lay on the paper towels. Leave to rest for 10-15 minutes so the excess water can be released.
Step 2

Pat dry the eggplant slices with clean kitchen paper to remove any excess salt and moisture. Generously brush olive oil over both sides and reserve any remaining oil for frying. Set a large frying pan over medium heat and fry the eggplants until softened and slightly translucent. Set them aside. You will need to fry them in batches.
Step 3

Add the tomato concentrate to a small bowl and dilute with 2 tablespoons of water. Add in the thyme, ½ teaspoon oregano, garlic powder, and a good grind of black pepper, and mix together. Spread a thin layer of tomato sauce over each eggplant slice. Sprinkle each slice with the remaining half of the vegan mozzarella cheese, basil leaf, and any other topping of choice.
Step 4

Roll each slice over itself and stand in a small oven dish or skillet pan. (Optional) Drizzle any remaining sauce over the top of the eggplant rolls. Sprinkle over any remaining vegan mozzarella over the eggplant rolls and sprinkle the ½ teaspoon of oregano over the top.
Step 5

Bake in the center of the oven for 12-15 minutes or until the cheese has melted and golden. Serve with a side salad for a complete meal.