KN (Original): Keto Tuna Melt Mini Pizzas

I’m obsessed that this recipe is a mash-up of a tuna melt AND a mini pizza. I LOVE PIZZA! And being in a low carb lifestyle is actually amazing because there is SO many ways for me to still have pizza 🙂 Are you ready for the recipe?

Keto Tuna Melt Mini Pizzas

18 servings (may vary depending on size of eggplants)

cals 84| net carbs 4.6| protein 8.4g| fat 3.2g

INGREDIENTS:

~* 2 Medium Eggplants

~* 2 cups of Mozzarella Cheese, shredded

~* Tomato Sauce (the one I used was homemade, no sugar)

~* 2 cans of Tuna

~* Salt and Pepper

~* Oregano

HOW TO MAKE:

I skin the eggplants, because I find the skin bitter AF. Before you slice them into rounds, get a big bowl of water and add 2 tablespoons of salt in it. This takes away the extra starch from the eggplant because you will want to soak them in the water bowl before you cook them. The water will turn brown with starch.

Go ahead and turn oven on to 350 🙂

Slice the eggplants into rounds and let them soak. I used olive oil to grease my cookie sheet and salt on top of the oil. This seasons the bottom of your mini pizzas and makes them not stick. Then I scoop up eggplant rounds and lay them nicely on the greased cookie sheet. (I make my own tomato sauce at home and freeze it for easy access of when I need it. I will post that recipe the next time I make it, promise!)

Spoon however much sauce you want onto the eggplant. Then add your shredded mozzarella cheese. The 2 canned tunas, you open, drain, and evenly spread the tuna on top of the cheese. If you want, add some onion on top, if you can carbs to spare. Bake it for 20 minutes, or until the cheese is golden brown. Easy, peasy, lemon squee-zy!!

Now for my visual learners:

I really am in love with these! Did you enjoy it? Follow us on Instagram for daily food pics and other shenanigan’s @nerdyketonian and @ketonianerd

Keto On, Ketonians!

Love,

Ro.