Vegetable Pizza

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Metabolic Recipes

Vegetable pizzas with eggplant as a base is what’s pictured. Zucchini rounds from “8-ball” variety are also an excellent choice. The “8-ball” variety may be hard to find outside of your local produce stand which is why eggplant makes a wonderful substitute. If you really want to try this zucchini and can’t get “8-ball”, you can cut them into slices lengthwise and make little boats to carry your Metabolic friendly pizza toppings.

Serves 4-6 Cook Time 15-20 minutes

2 large purple eggplants cut into 3/4 inch thick rounds
olive oil for brushing (1 tablespoon)
1 small jar (6 oz.) low-sodium, low sugar pizza sauce
1/2 Cup (8 tablespoons divided) fresh grated Parmesan cheese
your choice of toppings: turkey pepperoni, banana peppers, mushrooms, onions, turkey sausage, turkey bacon, anchovies


  1. Oil the grates of your grill using a wad of paper towels dipped in vegetable oil and tongs. Pre-heat the grill to medium high heat.
  2. Brush the cut eggplant with olive oil and grill it 7-8 minutes.
  3. Remove them from the grill, flip them over (grill side is facing up) and top the grilled side with 1 tablespoon of sauce, 1 tablespoon of cheese and various toppings.
  4. Put these back on the grill and cook, with the lid closed for an additional 7-8 minutes, until heated through. Serve and enjoy!

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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