Who says you can’t have pizza on a low-carb diet? Ditch the delivery apps and say hello to your new weeknight obsession! This One-Pot Pizza Skillet is a game-changer, packing all the savory, cheesy goodness of your favorite pie into a single pan. We’re talking zesty Italian sausage, tender eggplant, and a blanket of glorious melted mozzarella and Parmesan. Best of all, it comes together in under 30 minutes, making it the perfect answer to those sudden, intense pizza cravings. Let’s get cooking!
Ingredients
• 3 cups (about 450g) eggplant, peeled and cut into ½-inch cubes
• 1 tsp (6g) fine sea salt
• 2 tbsp (28g) unsalted butter
• ½ medium yellow onion, diced
• ½ medium green bell pepper, diced
• 1 tsp (3g) minced garlic, about 1 clove
• 1.5 lbs (680g) bulk Italian sausage
• 2 cups (480ml) low-sugar pizza sauce
• ½ cup (56g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• Red pepper flakes, for garnish (optional)
Instructions
1. Prep the Eggplant: Place the cubed eggplant in a colander and toss with sea salt. Let it sit over the sink for at least 5 minutes to draw out excess moisture. This step is key to preventing a watery dish.
2. Sauté the Veggies & Sausage: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Stir in the bell pepper and garlic, cooking for another minute until fragrant. Add the bulk Italian sausage and the salted eggplant to the skillet. Use a spoon to break up the sausage as it cooks. Continue cooking for about 5-7 minutes, until the sausage is browned and cooked through.
3. Simmer and Melt: Carefully drain any excess grease from the skillet. Stir in the pizza sauce, reduce the heat to medium-low, and let it simmer uncovered for 5 minutes to allow the flavors to meld. Remove from heat and sprinkle the mozzarella and Parmesan cheese evenly over the top.
4. Serve: Garnish with red pepper flakes, if desired, and serve immediately while the cheese is hot and gooey. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Information
• Serving Size: 1 serving (recipe makes 8)
• Calories: 450 kcal
• Fat: 32g
• Protein: 28g
• Total Carbohydrates: 12g
• Net Carbs: 8g
Pro Tips
• Don’t skip salting the eggplant! This simple step draws out bitter moisture, resulting in a better texture and more concentrated flavor in the final dish.
• For an extra gooey, browned cheese topping, place the oven-safe skillet under the broiler for 1-2 minutes after adding the cheese. Watch it carefully to prevent burning!
• Feel free to swap the Italian sausage for ground turkey, chicken, or beef. If using a leaner meat, you may need to add a bit more seasoning, like fennel and oregano.
• Choose a pizza or marinara sauce with no added sugar to keep the carb count as low as possible. Always check the label!
FAQ
Q: Is salting the eggplant really necessary for this pizza skillet
A: Absolutely! Salting the eggplant is a crucial step that draws out excess moisture and bitterness. This prevents the final dish from becoming watery and gives the eggplant a much better texture and more concentrated flavor.
Q: Can I use a different meat besides Italian sausage
A: Yes, you can easily substitute the Italian sausage with ground turkey, chicken, or beef. If you use a leaner meat, consider adding extra seasonings like fennel and oregano to mimic the classic pizza flavor.
Q: How can I get the cheese on top brown and bubbly
A: For an extra gooey, browned cheese topping, use an oven-safe skillet. After sprinkling the cheese on top, place the skillet under your oven’s broiler for 1-2 minutes. Be sure to watch it closely to prevent it from burning.
Q: How do I keep this recipe low-carb
A: This recipe is naturally low-carb by using eggplant instead of a traditional crust. The most important tip is to choose a pizza or marinara sauce with no added sugar. Always check the nutrition label on your sauce to keep the net carbs down.
