Perfectly crispy herbs and garlic roasted potatoes with delicious creamy interior. An ideal choice for a side dish to any meal. They are super tasty and easy to make. While mashed potatoes are delicious, nothing beats perfectly crispy roasted potatoes right out of the oven.

WHICH POTATOES ARE BEST FOR ROASTING

When roasting potatoes, it can be challenging to choose the right variety. For best results, opt for potatoes that are between waxy and starchy, such as Russets, Yukon Gold (USA), King Edward (UK) or Dutch Cream (Australia).

HOW TO MAKE THE CRISPY HERBS AND GARLIC ROASTED POTATOES

I love the British method of roasting potatoes for its simplicity and amazing results. Please follow these steps to achieve perfectly roasted potatoes:

1. Peel and cut the potatoes in half or quarters (if they are large). 
2. Boil the potato pieces until they are tender, drain, and let sit for a minute while the moisture evaporates.
3. Heat the oil with garlic and herbs and add it to the potatoes. Mix the potatoes very gently with the oil until well coated. 
4. Shake the pan to roughen the surface of the potatoes and transfer the potatoes to a baking sheet in a single even layer. 
5. Roast for 45-55 minutes or until golden brown and crispy, be sure to flip the potatoes halfway through roasting so all sides are golden and cooked through. 

TIP TO MAKE THE ROASTED POTATOES EXTRA CRISPY

• Peel the potatoes. Roasted potatoes with skin on are good, but roasted potatoes with perfectly crispy browned edges are even better, and you get there by peeling them.
• Use baking soda. It breaks down the pectin in the potatoes and pulls the starch to the surface, which promotes browning and crispness in roasted potatoes. Use half a teaspoon of baking soda for every two liters of water.
• Cut the potatoes. When roasting potatoes, make sure to cut the larger ones into halves or quarters to achieve that extra-crispy texture. It is important to follow this step for optimal results.
• Use correct fat. To make the roasted potatoes extra crispy, use olive oil, duck fat, goose fat, or lard. So, in addition to the crispness, you can get the flavor you want.
• Roasting. For achieving a crispy texture on both sides, I like to place potatoes cut-side down for at least half of the roasting time.

WHAT TO SERVE WITH THE CRISPY ROASTED POTATOES

These potatoes are versatile and can be served with any meat or fish, such as salmon, chicken, beef, or pork. They also make a great salad ingredient.

Here are some recipes you can serve with the crispy roasted potatoes:

• Honey Orange Glazed Salmon
• Pork Tenderloin with Mustard Sauce
• Roasted Pork Tenderloin with Honey Garlic Sauce
• Beef Fajitas
• Roast Beef with Mexican Marinade

HOW TO STORE ROASTED POTATOES

Storing Leftovers: Place them in an airtight container and refrigerate for up to 3 days.

To Freeze: Roasted potatoes can be easily frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge.

To Reheat: Bake in a preheated oven at 400°F/200°C for 10-15 minutes or until heated through and crispy.

Print

Crispy Herbs And Garlic Roasted Potatoes

Roasted potatoes with herbs and garlic are a tasty side dish you'll love. They are easy to make in the oven, have a creamy texture on the inside, and crispy on the outside!

Course Side Dish

Cuisine British

Keyword Baked Potato in Oven, Baked Potato Recipe, Baked Potatoes, Crispy Roasted Potatoes, Herbs and Galic Roasted Potatoes, Oven Roasted Potatoes, Roasted Potatoes Recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 416kcal

Author Anna

Equipment

• Large Saucepan
• Small saucepan
• Large baking dish
• Spatula

Ingredients

• 12 potatoes halved or quartered if large
• 1 tsp of salt
• 1 tsp of baking soda
• ¼ cup olive oil or other fat such as lard or duck
• 2 tbsps garlic minced
• 2 tbsps fresh rosemary or fresh thyme chopped
• 1 tsp ground peppercorns
• Salt and black pepper to taste
• Handful of chopped fresh parsley leaves for garnish

Instructions

• Peel and cut the potatoes in half or quarters (if they are large).
• Wash the potatoes and add them to a large saucepan. Add enough water to cover the potatoes. Add the salt and baking soda. Bring to a boil, then reduce heat to a slow simmer and cook for 10-15 minutes. (Potatoes are ready when, you can easily pierce the potato with a fork.) Drain and let sit for a minute while the moisture evaporates.
• Preheat the oven to 220°C/430℉.
• Combine olive oil, garlic, rosemary (or thyme), and black peppercorns in a small saucepan and heat over medium heat. Stir constantly until the garlic begins to brown, about 2-3 minutes.
• Immediately pass the oil through a fine sieve over the potatoes. Add salt and pepper to taste, stir gently to coat.
• Shake gently the saucepan with potatoes so they hit all sides of the pot. This will loosen the outer layer of the potatoes and form a rough surface around each piece of potato.
• Transfer the potatoes to a large baking dish, spreading them out evenly. Transfer to the oven and bake, without stirring, for 30-40 minutes.
• Remove from the oven, and using a spatula or fork, flip the potatoes. Return to the oven and roast continue to roast them until the potatoes are nicely browned and crispy, another 30 to 40 minutes more.
• Transfer the potatoes to a large bowl and sprinkle them with the remaining garlic-rosemary mixture (optional) and chopped parsley. Mix well and season with more salt and pepper to taste. Serve immediately.

Nutrition

Serving: 1Serving | Calories: 416kcal | Carbohydrates: 76.3g | Protein: 9g | Fat: 9.5g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.6g | Sodium: 627mg | Potassium: 1847mg | Fiber: 10g | Sugar: 3.4g | Vitamin A: 533IU | Vitamin C: 93mg | Calcium: 69mg | Iron: 4mg

The post Crispy Herbs And Garlic Roasted Potatoes appeared first on Anna Rissato.

This creamy and healthy cucumber radish salad is the perfect spring or summer side dish! This salad is made with crispy cucumbers and crunchy radishes, garnished with fresh herbs and homemade yogurt dressing. Serve with baked fish, chicken, or beef and mashed potatoes.

This is my family’s classic summer salad, which is usually made with sour cream. However, I’ve decided to change my family’s recipe, and I swapped the sour cream for yogurt dressing to make it healthier.

INGREDIENTS FOR THIS CREAMY SUMMER SALAD

This cucumber radish salad is easy and quick to make. There are only five ingredients in the salad and five in the dressing!

• Cucumber: I prefer English cucumbers because the seeds are smaller and the skin is thin, so I don’t have to peel the cucumbers.
• Radish: Crunchy and peppery radishes are a delicious addition to this salad. Radishes are rich in antioxidants and minerals like calcium and potassium.
• Herbs: I am using green onion and parsley, but you can swap for dill and red onion.
• Dressing: This salad dressing is healthy, creamy, and easy to make!

HOW TO MAKE CUCUMBER RADISH SALAD

This salad has three easy steps to follow:

1. First, make the salad dressing, which I’ll talk more about in a second.
2. Then prepare the salad ingredients: slice the cucumbers, radishes, and chop the herbs.
3. The last step is to mix everything together and serve!

HOW TO MAKE THE YOGURT DRESSING FOR THIS CUCUMBER RADISH SALAD

The yogurt dressing for this cucumber radish salad is really easy to make. Just mix all the ingredients in a bowl, and you have your salad dressing!  

HOW TO PREVENT CUCUMBER SALAD FROM BECOMING SOGGY

Many times when yogurt is used in place of sour cream, as we do in this cucumber radish salad, you end up with a soggy salad. At first, the cucumber salad is nice and creamy, but as it settles, it becomes watery.

The good news is that there is an easy fix for this. With just two simple things, you can prevent this from happening, but it requires a bit of preparation ahead of time. With that said, if you don’t mind a bit of watery salad, feel free to skip these steps.

• Use the Greek-style yogurt or drain the juices from the plain yogurt. If using plain yogurt, place cheesecloth in a strainer, then add the yogurt and let it drain into a bowl. The longer it sits, the less watery it will be. After a few hours, you will notice that its consistency and texture will be thick and creamy. I usually do this a few hours before making the salad, but you can let it drain overnight in the fridge.

• Drain the juices from the cucumber. Place the cucumbers in a colander, sprinkle with a teaspoon of salt, and let the juices drain for about 15-20 minutes. When you’re ready to assemble your cucumber and radish salad, you don’t need to rinse the cucumber. However, I recommend omitting the salt in salad and dressing, you always can add it at the end of preparation if needed.

TIPS FOR THIS HEALTHY SALAD RECIPE

• Slice the cucumber as thinly as possible with a knife. I like to slice the cucumber with a knife instead of using a food processor because I prefer cucumbers to be a little bit thicker and crunchy rather than very thin.
• Want to change things up? Try making this summer salad with Tzatziki Sauce, Healthy Greek Yogurt Salad Dressing, or Yogurt Tahini Dressing instead of the dressing I used in this recipe, as they are a very healthy option too.

IS THIS CUCUMBER RADISH SALAD HEALTHY

Absolutely, especially with my version made with Greek yogurt sauce. Why? Because by swapping a high-calorie/fatty ingredient like sour cream for yogurt, I managed to make this cucumber salad lower in fat and calories, which makes it much healthier.

CAN I MAKE THE CUCUMBER SALAD IN ADVANCE

Yes, you can. If you follow my tips on getting rid of extra juices, you can make this cucumber salad 3-4 hours before serving. Be sure to cover it with plastic wrap and keep it in the fridge. The time spent in the fridge will allow the flavors to blend and result in a creamier, more delicious cucumber radish salad.

WHAT TO SERVE WITH CUCUMBER RADISH SALAD

You can serve this salad on its own for a refreshing summer snack, but this cucumber radish salad goes well with almost anything. Here are a few delicious options:

• Roasted Chicken
• Baked Fish
• Carne Asada
• Roasted Beef
• Roasted Pork

Print

Cucumber Radish Salad

This creamy and healthy cucumber radish salad is the perfect spring or summer side dish! This salad is made with crispy cucumbers and crunchy radishes, garnished with fresh herbs and homemade yogurt dressing. Serve with baked fish, chicken, or beef and mashed potatoes.

Course Salad, Side Dish

Cuisine Polish, Russian

Keyword Creamy Cucumber Salad, Cucumber Salad Recipe, Cucumber Salad With Yogurt Drssing, Summer Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Calories 94kcal

Author Anna

Equipment

• Cutting Board
• Chef Knife
• Small Bowl
• Larg Bowl
• Colander (opcional)

Ingredients

Yogurt Salad Dressing:

• 1 cup (200g/7oz) natural Greek yogurt
• 1 garlic clove minced
• 1 ½ tbsp lemon juice freshly squeezed
• ½ tsp of salt
• ¼ tsp black pepper

Salad:

• 5 medium cucumbers peeled or unpeeled and sliced
• 2-3 small radishes thinly sliced
• 4 stalks of green onion or 1/2 red onion, thinly sliced
• 1 cup of fresh parsley chopped or other herbs to your liking (optional)
• ½ tsp of salt

Instructions

Dressing:

• In a small bowl, whisk together 1 cup (200g/7oz) natural Greek yogurt, 1 garlic clove, 1 ½ tbsp lemon juice, ½ tsp of salt, and ¼ tsp black pepper. Set aside.

Salad:

• Slice 5 medium cucumbers, and 2-3 small radishes, then chop 4 stalks of green onion and parsley.

  (If you prefer, to get rid of some of the juices in the cucumbers, place the sliced cucumbers in a colander (use a bowl to drain the juices) and sprinkle them with 1 teaspoon of salt. Let them rest on the counter for 15 minutes.)
• When ready to assemble, remove the cucumbers (no need to rinse) from the colander and place them in a large salad bowl along with the sliced radishes and chopped green onion. Drizzle with the sauce and mix everything together.
• Toss in 1 cup of fresh parsley. Taste for seasoning and add more salt if necessary.
• Serve and enjoy.

Nutrition

Serving: 1Serving | Calories: 94kcal | Carbohydrates: 17g | Protein: 8g | Fat: 0.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 613mg | Potassium: 705mg | Fiber: 2.4g | Sugar: 8.3g | Vitamin A: 1357IU | Vitamin C: 28mg | Calcium: 136mg | Iron: 1.7mg

The post Creamy Cucumber Radish Salad appeared first on Anna Rissato.

Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and gluten-free.

Looking for a new and interesting way to eat your vegetables? Zucchini fritters are the best way to add extra veggies to your plate and use up the extra zucchini that you don’t know what to do with. Serve them as a light vegetarian meal with tzatziki sauce or Mediterranean-style fish, chicken, or lamb.

INGREDIENTS FOR ZUCCHINI FRITTERS

• Zucchini: Use shredded zucchini. Peeling the zucchini is optional.
• Scallions and Garlic: Adds a mild, delicate flavor.
• Eggs: Are needed to help bind the ingredients together.
• Flour: Oat flour works best and is naturally gluten-free. For a keto or paleo version, you can use almond flour or coconut flour. If you choose coconut flour, start with 1/4 cup and gradually add more if needed — it is highly absorbent, so you usually need less. If no other option is available, you can also use all-purpose wheat flour.
• Parmesan: Adds crunch. Omit for a dairy-free version.
• Salt and Pepper: Provide flavor. You can also add in other dried herbs and spices such as dried oregano, onion powder, or paprika.
• Baking powder: Gives the zucchini pancake a fluffy texture.

HOW TO MAKE ZUCCHINI FRITTERS

Making Zucchini Fritters is easy and takes only 30 minutes from start to finish!

1. Start by grating the zucchini on a grater or in a food processor. Use the thicker side of the grater to grate your zucchinis. Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes, and then use your hands, cheesecloth, or nut milk bag to squeeze out the excess liquid.
2. In a large bowl, beat the egg, then add the zucchini, finely sliced scallions, parmesan, and minced garlic. Mix to combine
3. Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.
4. Heat the olive oil in a large non-stick skillet, then drop 1/4 cup of batter in the skillet, do around three mounds. Flatten lightly with a spatula to about 1cm / 0.5′ thick.
5. Fry for 3-4 minutes or until golden on both sides. Remove excess oil from the zucchini fritters with a paper towel. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
6. Serve the zucchini fritters warm as they are or with your favorite sauce.

TIPS FOR A CRISPY ZUCCHINI FRITTER RECIPE

• Zucchini: Zucchini is one of the most moist vegetables. That said, the moisture is great for baking zucchini bread and muffins. However, it’s not as good for making fritters, as its moisture strips the fritters of their crispy texture. To make the zucchini fritters crispy get as much moisture out of the zucchini as possible. In addition to removing excess water from the zucchini, I like to add parmesan to the batter as it adds flavor and crunch.
• Flour: Don’t skip the flour. Even after draining the zucchini, you still need the flour. Batter consistency is key to good fritters. If too runny, add a touch of extra flour, otherwise they will be soggy inside. If way too thick, add a touch of water.
• Oil: To make extra crispy, golden, and delicious zucchini fritters, use enough oil to cover the bottom of the skillet, and make sure the oil is properly heated before adding the batter. Test it with a small piece of batter. If it sizzles when the batter touches the oil, the oil it’s ready!
• Skillet: Don’t overcrowd the skillet. Evenly space out the zucchini fritters so that the temperature of the skillet does not drop. I usually make in two batches and three fritters at a time.

HOW TO SERVE ZUCCHINI PATTY

You can serve them as a side dish with honey orange glazed salmon or on their own as a vegetarian main course. They can also be served with any of the sauces below:

• Natural Yogurt
• Healthy Yogurt Salad Dressing
• Sour Cream
• Yogurt Tahini Sauce
• Tzatziki Sauce

ZUCCHINI FRITTERS STORAGE

Zucchini fritters are best fried and eaten immediately. But they can also be stored in an airtight container and refrigerated for up to five days.

To freeze: Place the cooked and cooled zucchini fritters in a freezer-safe bag or container and store them for up to 2 months.

Thaw before reheating. Be sure to thaw the zucchini fritters overnight in the fridge or leave it out on the counter for about 30 minutes. Then just reheat them in the microwave. For a crispier texture, bake them in the oven at 200°C/390°F for 10-15 minutes until they are warmed through, or lightly fry them in a skillet with a little olive oil.

NUTRITIONAL INSIGHT

Zucchini fritters are a great option for people with Hashimoto’s, insulin resistance, and those following a keto or low-carb diet. Zucchini has a low glycemic index and is easy to digest, while the addition of eggs and almond flour helps increase satiety and stabilize blood glucose levels. For an anti-inflammatory version, use olive oil and serve the fritters with a sauce based on natural yogurt or kefir. When managing Hashimoto’s, it’s best to choose a gluten-free version and avoid excessive frying to keep the dish gentle on the digestive system.

LATEST POSTS

• Protein Chocolate Chia Pudding – Healthy High-Protein Recipe
• Ultimate Chicken Tikka Masala
• Shrimp and Mushroom Risotto
• Easy Cottage Pie
• Roasted Tomato Soup with Basil

Print

Crispy Zucchini Fritters

Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and can be made gluten-free.

Course Appetizer, Side Dish

Cuisine American, Vegeterian

Keyword Courgette Fritters, Gluten Free Zucchini Fritters, Keto Zucchini Fritters, Paleo Zucchini Fritters, Zucchini Fritters Recipe, Zucchini Patty

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Fritters

Calories 102kcal

Author Anna

Equipment

• Grater
• Sieve
• Cheesecloth
• Large bowl
• Medium bowl
• Frying Skillet
• Spatula

Ingredients

• 2 medium (600g/1.3 lb) zucchini
• 1 tsp of salt
• 2 eggs
• 3 scallions thinly sliced
• ¼ cup parmesan freshly grated
• 1 garlic clove large, minced
• ½ cup flour (see note)
• ½ tsp baking powder
• 1 pinch of black pepper
• 4-8 tbsp olive oil for frying

Instructions

Zucchini:

• Grate the zucchini using a box grater or food processor, use the side with large eyes.
• Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes.
• Squeeze out excess liquid using your hands, cheesecloth, or nut milk bag. Set aside.

Batter:

• Beat the egg in a medium bowl.
• In a large bowl add the grated zucchini, beaten eggs, scallions, parmesan, and garlic. Mix to combine.
• Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.

Frying:

• Preheat the oven to 100°C/210°F (to keep the fritters warm).
• Heat 2-4 tablespoons of olive oil in a nonstick skillet over medium heat. Drop about ¼ cup of batter in a skillet (do around 3 mounds). Lightly flatten the fritters with a spatula (the fritters should be about 1 cm/0.5 in thick).
• Fry for 3 minutes until the underside is golden brown (adjust the heat if browning too quickly). Turn and fry the other side for 3 minutes. Remove excess oil from the zucchini fritters with a paper towel. Transfer to tray and place in oven to keep warm. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
• Serve the zucchini fritters warm as they are or with your favorite sauce.

Notes

Flour: Oat flour works best and is naturally gluten-free. For a keto or paleo version, you can use almond flour or coconut flour. If you choose coconut flour, start with 1/4 cup and gradually add more if needed — it is highly absorbent, so you usually need less. If no other option is available, you can also use all-purpose wheat flour.

Nutrition

Serving: 1Fritter | Calories: 102kcal | Carbohydrates: 9.3g | Protein: 4g | Fat: 5.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Cholesterol: 44mg | Sodium: 370mg | Potassium: 265mg | Fiber: 1.1g | Sugar: 2.1g | Vitamin A: 420IU | Vitamin C: 14.1mg | Calcium: 63mg | Iron: 0.9mg

The post Crispy Zucchini Fritters – Gluten-Free appeared first on Anna Rissato.

This gluten-free vegan pizza recipe is healthy, high in fiber, and super nutritious. Plus, it’s easy to make and uses few ingredients! This vegan pizza crust is made with pumpkin puree, which gives a slightly sweet flavor that goes well with any toppings! Due high fiber content, this pumpkin pizza crust is excellent for digestion. So if you tend to feel bloated after eating gluten-containing products, you won’t feel uncomfortable after eating this delicious gluten-free vegan pizza!

There are so many different veggie pizza ideas out there right now. I love that they’ve become a “trend” because any incentive to increase your vegetable intake is good. You don’t have to be on a gluten-free diet to enjoy a plant-based pizza crust. And this vegan pumpkin crust pizza is just a way to put some extra veggies on your plate and make it nutritious yet tasty! We should always try to include vegetables or roots in the preparations. Therefore, we can reduce the amount of flour used.

VEGAN PIZZA RECIPE INGREDIENTS

• Pumpkin puree: You can make the puree with most winter squashes, but I like to use kabocha or buttercup as it is less watery. You can also use the canned puree to speed up things.
• Psyllium husk: It is a soluble fiber that will help you with digestion.
• Olive oil: Adds moisture to the dough.
• Yeast: I am using instant yeast for dough fermentation.
• Brown sugar: Helps to feed the yeast.
• Chickpea flour: A very nutritious flour, as it contains a good amount of protein, fiber, vitamins, and minerals.
• Brown rice flour: This is another nutritious flour as it is an excellent source of fiber, vitamins, minerals, and antioxidants.
• Tapioca starch: Helps to bind ingredients together and add moisture.
• Salt: Adds flavor to the dough.
• Millet: This cereal grain belongs to the grass family. It is gluten-free and has high protein, fiber, and antioxidants. I am using it as a stuffing in this recipe to substitute cheese.

HOW TO MAKE VEGAN PIZZA

GLUTEN-FREE VEGAN PIZZA CRUST

Let’s start by preparing the dough for this vegan pizza crust. For this, we will need two bowls, a larger one for the flour and a smaller one for the wet ingredients.

Mix the wet ingredients:

In a large bowl, add the instant yeast, sugar, olive oil, and pumpkin puree. (Ideally, you should prepare this puree with oven-roasted squash, as it absorbs less water than boiled. If the puree is too runny or too watery, you’ll need to adjust the consistency of the dough with more flour). Mix the wet ingredients very well until smooth.

Mix the dry ingredients:

In another large bowl, add the chickpea flour, brown rice flour, tapioca starch and salt. Mix until the flours are well incorporated.

Combine the wet and dry ingredients:

Mix the wet and dry ingredients together. The best is to use your hands to work the dough ingredients together. This way, you will feel the dough consistency as you knead it. The dough will seem dry and shaggy at the begging, but keep working it until all the flour is moistened and the dough comes off your hands. If the dough is too dry, you can add some extra water. Add the water slowly in small portions and feel the dough as you knead it. Be careful not to miss the point and add too much water! The dough has to be soft and nice to work with and not stick to your hands.

Fermentation of the dough:

Cover the dough with plastic wrap or a kitchen towel and let it ferment for at least 30 minutes, preferably 1 hour. If you prefer, you can place the dough inside the turned-off oven. The dough will not rise as much but will be very soft.

Roll the dough:

When the dough has fermented, it’s time to roll it out with a rolling pin. I am using a silicone mat to help with opening the dough. A silicone mat makes it easier to roll out the dough, as it does not stick to the countertop. And I do not need to use extra flour to sprinkle the countertop. If you do not have a silicone mat, use plastic wrap or sprinkle some flour on the countertop. Roll out the dough to the desired thickness. I like to make the vegan pizza crust about 0.2 inch/0.5 cm thick.

Form the dough:

Cut the dough into mini pizzas, or if you prefer, you can make one or two large pizzas. To cut the dough into mini pizzas, use a doughnut cutter, a bowl or a lid from a pot to cut it into round shapes.

Pre-bake the vegan pizza crust:

To help loosen the dough from the counter, you can use a knife and place the shaped dough onto a baking sheet. It is good to pre-bake the dough before adding the stuffing. If you bake the vegan pizza dough with the sauce on top, the dough will absorb the sauce and become very soggy. So I like to pre-bake the dough to seal it, then add the toppings. Pre-bake the vegan pizza dough for 10 minutes at 350-390°F/180-200°C.

MILLET CREAM FOR TOPPING THIS VEGETARIAN PIZZA

To replace the cheese in this vegan pizza, I am using a millet cream, which is super delicious, and you will not miss the cheese on this pizza! Millet is a cereal, make sure to buy it deshelled!

Cook the millet:

Cook the millet with plenty of water to cover it completely. The millet will absorb all the water while cooking. When the millet is done cooking, it will resemble “soggy” rice.

Beat the millet:

Place the cooked millet in a blender and beat it with olive oil, lemon and salt. If desired, add some water, little by little, and beat again until you find the point you want. It needs to have a consistency of smooth cream. Lastly, add some freshly grated nutmeg to the cream and mix it up with a spoon. 

ASSEMBLING THE MINI PIZZAS

When the millet cream and pre-baked vegan pizza crust are ready, all you have to do is assemble it.

Pizza Stuffing:

First, add some tomato sauce as a base. I’ve used my marinara sauce recipe. Then spoon the millet cream on top. The millet cream has an amazing texture and flavor! And lastly, top this homemade vegan pizza with whatever you like. I used some cherry tomato and basil as vegan options, but sometimes I like to top it with eggs, olives and dried tomatoes.

Bake:

When the vegan pizza is assembled, take it back to the oven and let it bake for about 15 minutes. Once the veggie pizza is done baking, I like to top it off with some fresh basil and a dash of black pepper to serve.

HOW TO STORE THIS VEGAN PIZZA

This vegan pizza with pumpkin crust can be frozen, or it can be stored for 3 days in the refrigerator.

To freeze the vegan pizza, place the crust in a freezer bag, separating each crust with parchment paper to prevent sticking the crust to each other. You can freeze pre-baked pizza crust for up to 3 months. Defrost the crust in the fridge overnight and bake for 5 minutes on average before stuffing it.

If you’re looking for an easy weeknight meal or if you’re looking for something different and fun for the weekend, then this vegan pizza is for you.

Print

Gluten-Free Vegan Pizza

This gluten-free vegan pizza recipe is healthy, high in fiber, and super nutritious. Plus, it's easy to make and uses few ingredients! This vegan pizza crust is made with pumpkin puree, which gives a slightly sweet flavor that goes well with any toppings!

Course Main Course, Pizza

Cuisine Gluten Free, Italian

Keyword Gluten Free Pizza, Healthy Pizza Crust, Mini Pizzas, Pumpkin Crust Pizza, Vegan Pizza, Vegeterian Pizza

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

FERMENTATION TIME 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 20 Mini pizzas (10cm)

Calories 74kcal

Author Anna

Equipment

• 2 Large bowl
• Kitchen scale and/or Measuring Spoons
• Rolling Pin
• Silicone Mat
• Blender
• Spatula
• Baking Sheet
• Small Pan
• Bench Scraper

Ingredients

PIZZA CRUST

• 1 cup (200 g/7 oz) pumpkin puree* or another tuber such as cassava or sweet potato – *see note
• 2 tbsps (10 g/0.3 oz) psyllium
• 2 tbsps olive oil
• 3 tbsps (30 g/1 oz) brown sugar
• 1½ tbsps (15 g/0.5 oz) active yeast
• 1 cup (150 g/5 oz) chickpea flour
• ½ cup (75 g/2.6 oz) brown rice flour
• ⅓ cup (50 g/1.7 oz) tapioca starch
• 1 tsp (7 g/0.2 oz) salt
• Water if necessary

MILLET CREAM

• ¼ cup (50 g/1.7 oz) millet deshelled, raw
• 2 cups water for cooking the millet
• ¼ cup olive oil
• ½ lime juice only
• Salt to taste
• Nutmeg to taste
• Water if necessary. (To loosen the cream, if too thick.)

Instructions

PIZZA CRUST

• In a large bowl add 1 cup (200 g/7 oz) pumpkin puree*, 2 tbsps (10 g/0.3 oz) psyllium, 2 tbsps olive oil, 3 tbsps (30 g/1 oz) brown sugar and 1½ tbsps (15 g/0.5 oz) active yeast. Mix until all the ingredients are well incorporated.
• In another large bowl add 1 cup (150 g/5 oz) chickpea flour, ½ cup (75 g/2.6 oz) brown rice flour, ⅓ cup (50 g/1.7 oz) tapioca starch and 1 tsp (7 g/0.2 oz) salt Mix all the flours until well incorporated.
• Mix the wet and dry ingredients together. The best is to use your hands to work the dough ingredients together. This way, you will feel the dough consistency as you knead it. The dough will seem dry and shaggy at the begging, but keep working it until all the flour is moistened and the dough comes off your hands. If necessary add water, little by little, to find the ideal texture of the dough.
• Keeping the dough in the bowl. Cover the dough with plastic wrap or a kitchen towel and set it on the counter at room temperature or in the turned-off oven. Allow to ferment for 30 minutes or 1 hour. The dough will not rise as much but will be very soft.
• When the dough has fermented, it's time to roll it out with a rolling pin. Roll out the dough to the desired thickness. Cut the dough into mini pizzas, or if you prefer, you can make one or two large pizzas, if desired, fold the edges.

  To roll out the dough, I am using a silicone mat to help with opening the dough. A silicone mat makes it easier to roll out the dough, as it does not stick to the countertop. And I do not need to use extra flour to sprinkle the countertop. If you do not have a silicone mat, use plastic wrap or sprinkle some flour on the countertop.
• To help loosen the dough from the counter, you can use a knife or a bench scraper and place the shaped dough onto a baking sheet. Pre-bake the vegan pizza dough for 10-15 minutes at 350-390°F/180-200°C.

MILLET CREAM

• Cook the ¼ cup (50 g/1.7 oz) millet with 2 cups water. The millet will absorb all the water while cooking. When the millet is done cooking, it will resemble “soggy” rice.
• Place the cooked millet in a blender with ¼ cup olive oil, juice from ½ lime, and some salt to your liking. Beat until smooth. If need add some water, little by little, and beat again until you find the point you want. It needs to have a consistency of smooth cream. Lastly, add some freshly grated nutmeg to the cream and mix it up with a spoon. 

  (The millet cream has a firmer consistency after cooling, to soften add some more water.)

ASSEMBLING THE MINI PIZZAS

• When the millet cream and pre-baked pizza crust are ready, all you have to do is assemble it.

  First, add some tomato sauce as a base. Then spoon the millet cream on top. And lastly, top with whatever you like. I used some cherry tomato and basil.
• Bake for about 10 minutes at 200°C/390℉.
• To serve top it with some fresh basil and a dash of black pepper.

Notes

*If you use a drier puree, you will need to add some water. Add little by little to find the ideal texture of the dough, which should be soft and easy to shape.

** The amount of flour may vary according to the moisture of the puree. If the puree is too runny or too watery, you’ll need to adjust the consistency of the dough with more flour. If you need to correct it, add a little bit of each of the flours respecting the proportions.

 

Nutrition

Serving: 1mini pizza crust (28g) without toppings | Calories: 74kcal | Carbohydrates: 11.7g | Protein: 2.3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.2g | Sodium: 142mg | Potassium: 107mg | Fiber: 1.3g | Sugar: 2.6g | Vitamin A: 579IU | Vitamin C: 0.5mg | Calcium: 7mg | Iron: 0.6mg

The post Gluten-Free Vegan Pizza  appeared first on Anna Rissato.

This quinoa salad recipe is made with fresh and roasted cherry tomatoes, feta cheese, chickpeas, and lots of tasty herbs. This Mediterranean quinoa salad recipe is all about tomatoes. I slowly roast one-half of the tomatoes and add the other half of them fresh to the salad.

This quinoa salad is perfect for a summer picnic or a quick lunch. Nonetheless, you can serve this Mediterranean Salad as a main course or as a healthy side dish with the meat of your preference or fish.

INGREDIENTS FOR QUINOA SALAD RECIPE

I’ve already mentioned some ingredients for this quinoa salad, but here I will talk about the components that make this salad one of my favorites.

• Cherry Tomatoes: Combining roasted and fresh tomatoes creates exceptional texture and flavor to this quinoa salad. This step is optional as it adds extra time to roast the tomatoes, but I guarantee it will be worth the effort!
• Cooked Quinoa: Quinoa is a great grain rich in protein and fiber, with multiple benefits for those following a healthy diet. In addition, it is a recommended grain for people with celiac disease, as it does not contain gluten.
• Cooked Chickpeas: Chickpeas are also known as garbanzo beans. These legumes are affordable, versatile, and highly nutritious. Their nutty taste and grainy texture pair well with this quinoa salad.
• Smoked Paprika: This spice brings out the sweetness of the tomatoes.
• Olives: You can use any type of olives you have on hand – green, black, or Kalamata.
• Fresh Herbs: We all love the combination of tomato, parsley and basil. However, the addition of fresh thyme takes this quinoa salad recipe to another level.
• Cheese: I love the creamy and salty bite of feta cheese, but you could use another type of white cheese of your preference. However, if you are vegan, omit the cheese or add tofu.
• Homemade Salad Dressing: Because quinoa is soft and delicate, it absorbs thin dressing better than creamy one. And that’s why I like to drizzle it with my homemade lime Dijon mustard dressing. This dressing is sensational and is a perfect match for this salad.

HOW TO MAKE MEDITERRANEAN QUINOA SALAD

First, you need to roast the tomatoes and cook the quinoa! See my recipe on how to cook quinoa. Then make the garlic and lime salad dressing. In a small mason jar or small bowl, combine olive oil, lime juice, garlic, Dijon mustard, salt and black pepper. Mix vigorously for 30 seconds to emulsify.

When the quinoa is cooked and still hot, place it in a large bowl and drizzle with half of the lime dressing. Mix to coat the quinoa well with the dressing.

Then add the chickpeas, olives, tomatoes, red onion and cucumber to the bowl. Drizzle with the remaining lime dressing and mix everything to combine.

Finish with feta cheese and greens! Add the crumbled feta cheese, parsley and basil or baby arugula. Mix again gently, taste for seasoning and add more if necessary. Serve and enjoy!

TIPS FOR THIS MEDITERRANEAN TASTY SALAD

• First, roast the tomato. Roasted cherry tomatoes are easy to make, but it takes a while for them to wilt in the oven and then chill. That’s why I suggest making them first, so they’ll have time to sit at room temperature until you’re ready to assemble the salad.
• Pour the salad dressing over the quinoa while it’s still hot. Doing this will ensure that the quinoa absorbs more flavor. The tiny grains act like a sponge to soak up that tasty lemon and garlic salad dressing!
• I like to soak the red onion in water before chopping. This reduces the taste of the raw onion. So, add the onion pieces to a small bowl of water before you start chopping the other vegetables.

HOW TO STORE THE QUINOA SALAD

Quinoa Salad can be stored in an airtight container for up to 2 days in the refrigerator.

WHAT DISHES GO WELL WITH QUINOA SALAD

As this quinoa salad recipe is high in protein, carbohydrates and fat, I often enjoy it as a complete meal for lunch. However, for those days when I need more protein, I serve this Mediterranean quinoa salad as a side dish for some of my favorite meat or fish dishes, like Carne Asada or Honey Orange Glazed Salmon.

MEDITERRANEAN SALAD VARIATIONS

With a few ingredient swaps, you can easily change the flavors of this quinoa salad to your liking!

• Olives: Use pitted black, green, or Kalamata olives. But if you don’t like olives, leave them out or add some capers or Gerkins!
• Herbs: You can use other flavorings of your liking, like mint or cilantro, instead of basil and parsley. 
• Leafy greens: You can add arugula, spinach or kale.
• Tomatoes: You can use sun-dried tomatoes instead of cherry tomatoes.
• Add roasted peppers: Chop roasted peppers and add to salad along with remaining vegetables.
• Nuts and Seeds: There are so many ways to add a little bit of crunch to this salad! Pumpkin seeds and sunflower seeds are great, or you can add almost any type of roasted nuts. Almonds, hazelnuts and pine nuts pair especially well with this salad.

Print

Quinoa Salad With Cherry Tomatoes

This quinoa salad recipe is made with fresh and roasted cherry tomatoes, feta cheese, chickpeas, and lots of tasty herbs. This Mediterranean quinoa salad recipe is all about tomatoes. I slowly roast one-half of the tomatoes and add the other half of them fresh to the salad.

Course Lunch, Salad, Side Dish

Cuisine Mediterranean

Keyword Best Quinoa Salad, Mediterranean Quinoa Salad, Quinoa Salad, Quinoa Salad with Cherry Tomato

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 Portions

Calories 302kcal

Author Anna

Equipment

• Chopping board
• Knife
• Bowl
• Mason Jar
• Salad Spoons
• Baking Sheet

Ingredients

FOR THE SALAD DRESSING:

• ¼ cup olive oil
• 3 tbsps lime juice freshly squeezed, or lemon
• 1 clove garlic minced
• ½ tsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp black pepper

FOR THE SALAD:

• 3 cups cooked quinoa*
• 2 cups cherry tomatoes half raw and half roasted* (roasting is optional)
• 1 cup cooked chickpeas drained and rinsed
• 1 medium cucumber diced
• ½ red onion chopped
• ¾ cup olives
• ¼ tsp smoked paprika
• salt and black pepper to taste
• ½ cup feta cheese (optional)
• 6 sprigs fresh thyme leaves (optional)
• ½ cup fresh basil or baby arugula
• ¼ cup fresh parsley

Instructions

ROASTING THE TOMATOES (optional):

• Preheat the oven to 300℉/150°C.
• Cut 1 cup cherry tomatoes in half, drizzle with olive oil and sprinkle with salt and black pepper and place cut side down on a baking sheet.
• Roast for 60 to 90 minutes or until wilted and golden around the edges (time will depend on the size and juiciness of the tomatoes). Remove from the oven and set aside.

SALAD DRESSING:

• In a small mason jar or small bowl, combine ¼ cup olive oil, 3 tbsps lime juice, 1 clove garlic, ½ tsp Dijon mustard, ½ tsp sea salt and ¼ tsp black pepper. Mix vigorously for 30 seconds to emulsify.

ASSEMBLING THE SALAD:

• In a large bowl, place the cooked 3 cups cooked quinoa* and drizzle with half of the lemon salad dressing. Mix.
• Add the 2 cups cherry tomatoes (roasted and fresh, if using), 1 medium cucumber, ½ red onion, 1 cup cooked chickpeas and ½ red onion. Mix with the remaining salad dressing.
• Season with ¼ tsp smoked paprika, salt and black pepper. Mix it up.
• Add the crumbled ½ cup feta cheese, 6 sprigs fresh thyme, ¼ cup fresh parsley and ½ cup fresh basil (or arugula). Mix gently, taste for seasoning and add more if necessary.
• Serve and enjoy!

Notes

*1 cup dry quinoa makes 3 cups cooked quinoa

Nutrition

Serving: 1Portion | Calories: 302kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 8.6g | Cholesterol: 11mg | Sodium: 410mg | Potassium: 460mg | Fiber: 6g | Sugar: 5g | Vitamin A: 923IU | Vitamin C: 15.4mg | Calcium: 123mg | Iron: 3.2mg

The post Quinoa Salad With Cherry Tomatoes appeared first on Anna Rissato.

Looking for a gluten-free pizza crust? Did you know that it is possible to make pizza crust with quinoa? This gluten-free pizza crust is soft yet sturdy, with crunchy edges, and is a healthy alternative to wheat crust pizza. In addition, this gluten-free pizza crust is low-carb, full of protein, and very filling because it is rich in fiber and makes you feel fuller for longer!

Pizza is something that almost everyone likes. It allows for infinite flavors and combinations of many ingredients together. A traditional pizza is considered junk food and not friendly to our health. But what if you could turn pizza to be healthy and gluten-free? As we know now that this is possible with quinoa, a grain known for its multiple health benefits. Just choose the ingredients well to stuff a pizza crust, and you’ll have a healthy lunch, dinner, or snack. Furthermore, pizza crust made from quinoa is gluten-free, ideal for those who are intolerant to gluten.

There are many different ways to use quinoa. You can use it in salad or instead of rice. However, my favorite way is to make a gluten-free pizza crust, and I believe you will adore it too! But if you are not a fan of the quinoa seed, you may want to consider another healthy variation of pizza crust, like a Pumpkin Crust Pizza, it’s also gluten-free and tastes so good! 

INGREDIENTS FOR GLUTEN-FREE PIZZA CRUST RECIPE

• Quinoa: I used raw uncooked quinoa seeds for this recipe, but any variety will work, though white quinoa offers the more traditional pizza color and flavor.
• Water: It helps mix the quinoa in the blender.
• Baking Powder: I add a little baking powder to add some air bubbles and softness to the crust.
• Sea salt: A touch of salt helps bring out all the flavors in this gluten-free quinoa pizza crust!
• Olive oil: It helps with the flavor.

HOW TO MAKE GLUTEN-FREE PIZZA CRUST WITH QUINOA

Here are a few simple steps to make this healthy and gluten-free pizza crust with quinoa:

1. First, soak the quinoa for at least 6 hours. This will allow the quinoa to soften enough to facilitate blending, and create a smooth batter.
2. Next, rinse the quinoa in the cold tap running water.
3. Put all the ingredients in the blender and blend until completely smooth. Then pour the batter into the prepared baking sheet and smooth it with a spatula.
4. Bake the pizza crust for about 10-15 minutes, then turn it over and bake for another 10-15 minutes at 220ºC/430ºF.
5. The final step is to cover your pizza with your desired toppings, place it back in the oven and let the cheese melt. Cut your pizza and serve!

TIPS FOR MAKING GLUTEN-FREE PIZZA CRUST RECIPE

1. Soak the quinoa for at least 6 hours. Soaking make the quinoa softer and easier to blend.
2. Rinse the quinoa very well after soaking. This helps remove the bitter taste of the quinoa. Be sure to use a small mesh strainer. You don’t want to run it down the sink.
3. Use parchment paper or a nonstick baking sheet. It’s the easiest way to flip the crust. Also, some baking sheets stick quinoa batter so much and will break the crust when you want to separate it.
4. Don’t overbake. Baking time will depend on your oven, what baking sheet are you using, and how thick your pizza is. If you see that the edges start browning, then that’s the time to turn the crust. Bear in mind that you’ll be popping it back into the oven once you pile the sauce and pizza toppings on. This means that the crust will continue to bake and brown on the bottom and edges.

CAN I FREEZE THIS GLUTEN-FREE PIZZA CRUST?

Yes, you can definitely freeze gluten-free quinoa pizza crust. Bake until step 4 (no toppings), cool and wrap it in plastic wrap or a larger freezer bag and freeze for up to 3 months. When you want to eat it, thaw it by placing it in the oven at 425⁰ F. (220⁰ C.) for about 10 minutes. Remove from the oven, add your favorite toppings, put it back in the oven and bake as usual.

TOPPING SUGGESTIONS FOR GLUTEN-FREE PIZZA

Need some inspiration for your pizza topping? Here are some of my favorite combinations:

• Tomato sauce, cheese, fresh basil.
• Tomato sauce, cheese, caramelized onion, egg, bacon.
• Green pesto, cheese, spinach, tomato confit.
• Tomato sauce, cheese, sliced red onion, sautéed mushrooms.

Print

Gluten-Free Pizza Crust

Looking for a gluten-free pizza crust? Did you know that it is possible to make pizza crust with quinoa? This gluten-free pizza crust is soft yet sturdy, with crunchy edges, and is a healthy alternative to wheat crust pizza. In addition, this gluten-free pizza crust is low-carb, full of protein, and very filling because it is rich in fiber and makes you feel fuller for longer!

Course Dinner, Main Course, Pizza

Cuisine Gluten Free, Italian

Keyword Easy and Quick Dinner, Gluten-Free Pizza Crust, Healthy Food, Healthy Pizza Recipe, Low-Carb Pizza, Protein Pizza, Quinoa Pizza Crust

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

SOAKING TIME 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 2 servings

Calories 392kcal

Author Anna

Equipment

• Blender
• Silicone Spatula
• Parchment paper
• Baking Sheet
• Bowl

Ingredients

• 1 cup (180 g/6.3 oz) raw quinoa*
• ⅓ cup water*
• ½ tsp baking powder
• ½ tsp teaspoon of salt
• 1 tbsp olive oil

Instructions

• Start by soaking the quinoa. Place the 1 cup (180 g/6.3 oz) raw quinoa* in a bowl or a jar, cover it with at least 2cm of filtered water and soak for 6 hours. This will allow the quinoa to soften enough to facilitate blending and create a smooth batter.
• Preheat the oven to 430℉/220ºC. Line a baking sheet with NON-STICK parchment paper or use a non-stick baking sheet (you can use a pizza pan, a 23 cm round cake pan, or a rectangular pan). Brush with oil.
• Rinse the soaked quinoa well and place in a blender. Add ⅓ cup water*, ½ tsp baking powder, ½ tsp teaspoon of salt and 1 tbsp olive oil. Beat on high speed until smooth and creamy. The batter should resemble a thick pancake batter.
• Pour the batter into the prepared baking sheet. Spread into an even layer, about 3mm thick.
• Bake for 10-15 minutes, until the crust begins to firm up and brown slightly. Then remove it from the oven, turn it over and remove the parchment paper from the top, if using.
• Return the crust to the oven and bake for another 10 to 15 minutes, until it starts to brown and the edges are crispy.
• Remove the crust from the oven and cover it with your desired toppings. Place it back in the oven and bake for another 10 minutes or until the cheese melts.
• Remove the pizza and cool for a few minutes on the baking sheet. Transfer to a cutting board and slice. Serve immediately!

Notes

* The ideal is to let the quinoa soak for 6 hours. If you are in a hurry, use very hot water and soak for at least 30 minutes.

* If your batter is too thick and you find it difficult to mix it in the blender, add a little more water and beat until you have a smooth batter. The batter should resemble a thick pancake batter.

Nutrition

Serving: 1serving (half pizza) | Calories: 392kcal | Carbohydrates: 58g | Protein: 13g | Fat: 12g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 6.3g | Sodium: 588mg | Potassium: 633mg | Fiber: 6g | Vitamin A: 13IU | Calcium: 101mg | Iron: 4.2mg

The post Gluten-Free Pizza Crust appeared first on Anna Rissato.

This Baked Eggplant Parmesan recipe is made of crispy roasted eggplant slices, my homemade marinara sauce, and layers of parmesan and mozzarella cheese. It is easy to make and has a lighter twist on classic Italian recipes. This baked eggplant parmesan recipe will become one of your family favorites! 

Eggplant parmesan is one of my favorite classic Italian recipes. Traditionally this dish is made fried and loaded with oil. So this inspired me to create a healthier version – baked eggplant instead of fried. This baked eggplant parmesan recipe has all the delicious flavors of a classic eggplant parmesan but does not require frying and is super healthy.

I also decided to make this dish gluten-free, so I used almond flour instead of breadcrumbs, but if this is not your choice, you can use breadcrumbs instead. I have made this dish several times, and if I run out of almond flour, I use breadcrumbs instead. Both work interchangeably. The almond flour and parmesan make the roasted eggplant crunchy and even more flavorful.

INGREDIENTS FOR THE BAKED EGGPLANT PARMESAN RECIPE

The preparation process is quite simple! Plus, you will use less than 10 ingredients. Here’s what you’ll need:

• Eggplants: You will need 2 medium eggplants, sliced.
• Eggs: Beaten to dip the eggplant slices.
• Almond Flour: You can make homemade almond flour or use breadcrumbs instead.
• Cheese: Parmesan and Mozzarella.
• Italian Seasoning: Italian seasoning is a mixture of dried herbs and spices like basil, oregano, rosemary, parsley, thyme, red pepper flakes, and garlic powder.
• Salt and Black Pepper: These basic seasonings cannot be missed.
• Marinara Sauce: You can certainly buy this sauce in the market. However, I used my Homemade Marinara Sauce.
• Fresh Basil: Don’t skip the fresh basil! Fresh basil leaves give garden-fresh flavor.

HOW TO MAKE BAKED EGGPLANT PARMESAN

As I mentioned before, this version of eggplant parmesan is very simple to make! With minimal prep work and maximal flavor, this easy dinner will delight your taste buds any day of the week.

1. Preheat the oven to 220°C/425°F. Prepare two large baking sheets and grease them with oil.
2. In a shallow bowl combine almond flour, parmesan, Italian seasoning, and sea salt. In another shallow bowl, beat the eggs with the salt and black pepper.
3. Cut the eggplants into 1 cm thick slices.
4. Dip the eggplant slices into the egg mixture and allow the excess liquid to drain a bit. Then sprinkle some of the almond flour and parmesan mixture on each side of the eggplant slices. I recommend sprinkling the flour mixture rather than placing the soaked eggplant slices in the almond flour mixture. Doing this prevents the dry flour mixture from getting too wet. Otherwise, the result will be a sticky flour mixture with lumps of flour, which consequently will not stick to the eggplant!
5. Place the breaded eggplant slices on the baking sheet and lightly spray with cooking spray or brush with olive oil on the top (this helps with browning).
6. Bake the breaded eggplant for about 10 minutes on each side, until the eggplant slices are tender inside, golden brown and crispy on the outside.
7. Remove the eggplant slices from the oven and assemble the baked eggplant parmesan. Leave the oven heated to 425 degrees F.
8. Spread 1 cup marinara sauce in the bottom of a large baking dish. Add an even layer of roasted eggplant slices. Add 1½ cups of sauce. Then top with mozzarella cheese, parmesan cheese, and fresh basil. Top with another layer of roasted eggplant slices and another 1½ cups of sauce. The final layer will be the mozzarella, parmesan cheese, and fresh basil. Leave a few leaves of the basil to decorate after baking!
9. Bake uncovered until the top is bubbly and golden.

TIPS FOR MAKING EGGPLANT PARM

• Do not peel the eggplant. The skin is soft and full of fiber and nutrition. It also helps to keep the eggplant slices intact.
• Slice the eggplant as evenly as you can. Even slices mean even cooking and even layers. 
• If you have some spare time make my homemade marinara sauce instead using a store-bought. I prefer homemade marinara to keep this baked eggplant parmesan healthy, without extra sugar or salt that usually comes with sore-bought sauces.
• Do not skip the step of spraying eggplant with olive oil! Make sure to spray or drizzle the breaded eggplant slices with oil before they go in the oven. It is essential for getting the eggplant slices nicely golden brown and crisp.
• This baked eggplant parm is a vegetarian dish, but to mix it up a little, you can add roasted bacon, cooked chicken, or cooked minced beef. 

STORAGE OF BAKED EGGPLANT PARMIGIANA

Store: First, let your baked eggplant parmesan come to room temperature. Then transfer the leftover to an airtight container (you can store them as a whole or in individual portions). Your eggplant parmesan can stay in the fridge for up to 3 days.

Reheat: To reheat this recipe, preheat your oven to 350 degrees F and cook the dish for 10-15 minutes or until heated through.

Freeze: Simply assemble the eggplant parmesan in a baking dish, but don’t bake it. Then, wrap the dish tightly with aluminum foil and freeze it for up to 2 months. Thaw completely when ready to eat, then bake as usual.

WHAT TO SERVE WITH THIS OVEN-ROASTED EGGPLANT PARMESAN

This baked eggplant parmesan is rich and flavorful enough to be served on its own, but there is nothing wrong to add some extra side dish like a salad or sourdough bread. You can also add some roasted veggies! 

If you are a meat lover you will adore serving it with roasted beef, pork tenderloin, or meatballs. 

Dietitian’s Perspective

This dish is a perfect example of making a classic comfort food lighter without sacrificing flavor. Here’s why it’s worth adding to your meal plan:

• Gut Health Support & Fiber: We don’t peel the eggplant! The skin contains the highest amount of fiber and anthocyanins — powerful antioxidants. Fiber acts as fuel for your beneficial gut bacteria and helps promote longer-lasting satiety.
• Healthy Fats Instead of Frying: By replacing traditional deep frying with baking and almond flour coating, this recipe provides heart-healthy monounsaturated fats and vitamin E while avoiding harmful oxidation compounds that can form during deep frying.
• Satiety & Glycemic Impact: Eggplant has a very low glycemic index (GI around 15). Combined with protein from cheese and eggs and healthy fats from almonds, this meal has a low glycemic load, which may help support more stable blood sugar levels.
• Naturally Gluten-Free: Using almond flour makes this recipe naturally gluten-free, making it suitable for people with celiac disease or gluten sensitivity.
• Dietitian’s Tip: If you want to further reduce saturated fat intake, you can use reduced-fat mozzarella. However, keep in mind that the fat from full-fat cheese helps improve the absorption of fat-soluble vitamins found in eggplant and tomatoes.

Latest Posts

• Protein Chocolate Chia Pudding – Healthy High-Protein Recipe
• Ultimate Chicken Tikka Masala
• Shrimp and Mushroom Risotto
• Easy Cottage Pie
• Roasted Tomato Soup with Basil

Print

Baked Eggplant Parmesan

This Baked Eggplant Parmesan recipe is made of crispy roasted eggplant slices, my homemade marinara sauce, and layers of parmesan and mozzarella cheese. It’s easy to make and has a lighter twist on classic Italian recipes. This baked eggplant Parmesan recipe will for sure become one of your family favorites!

Course Main Course

Cuisine Italian

Keyword Baked Eggplant Parmesan, Eggplant Parmigiana, Vegeterian Parmesan

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8 Servings

Calories 258kcal

Author Anna

Equipment

• 2 Large baking sheet
• 2 Shallow bowls
• 1 Large casserole 23x33cm
• 1 Fork

Ingredients

• 2 medium eggplants cut into 1 cm/0.5" thick slices
• 1 cup almond flour or breadcrumbs
• ½ cup (30 g/1 oz) parmesan cheese freshly grated
• 2 tsp Italian seasoning
• 1 tsp sea salt
• black pepper to taste
• 2 large eggs
• cooking spray or olive oil (for spraying the eggplant)

FOR ASSEMBLING EGGPLANT PARMESAN

• 4 cups marinara sauce
• 2 cups (200 g/7 oz) grated mozzarella
• ½ cup (30 g/1 oz) parmesan cheese freshly grated
• ½ cup basil chopped

Instructions

BAKING THE EGGPLANTS SLICES:

• Preheat the oven to 220°C/425℉. Prepare two large baking sheets and grease them with cooking spray or olive oil.
• Cut the 2 medium eggplants into 0.5"/1 cm thick slices.
• Combine the 1 cup almond flour, ½ cup (30 g/1 oz) parmesan cheese, 2 tsp Italian seasoning, and 1 tsp sea salt in a shallow bowl. Season with black pepper to taste.
• In another shallow bowl, beat 2 large eggs.
• Dip an eggplant slice into the egg mixture and sprinkle the almond flour-parmesan mixture on each side of the eggplant slice. Place on baking sheet. Repeat to cover all eggplant slices.
• Lightly spray breaded eggplant tops with cooking spray (or brush with olive oil).
• Bake for about 10 minutes on each side, until the eggplant slices are soft on the inside, golden and crispy on the outside.

ASSEMBLING EGGPLANT PARMESAN

• Spread 1 cup marinara sauce in the bottom of a large baking dish. Add an even layer of roasted eggplant slices. Add 1½ cups of sauce. Then top with 1 cup mozzarella cheese, ¼ cup parmesan cheese, and ¼ cup fresh basil.

  Repeat another layer of roasted eggplant slices and another 1½ cups of sauce. The final layer will be the reming mozzarella cheese, parmesan cheese, and basil.
  4 cups marinara sauce, 2 cups (200 g/7 oz) grated mozzarella, ½ cup (30 g/1 oz) parmesan cheese, ½ cup basil
• Bake uncovered until the top is bubbly and golden, about 15 to 20 minutes at 220°C/425℉.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 23g | Protein: 13.8g | Fat: 12.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.8g | Cholesterol: 43mg | Sodium: 536mg | Potassium: 883mg | Fiber: 6.8g | Sugar: 10g | Vitamin A: 997IU | Vitamin C: 9.7mg | Calcium: 315mg | Iron: 2.5mg

The post Baked Eggplant Parmesan appeared first on Anna Rissato.