Food For Thought: Pizza Individuale


By Sandy McCall


Let’s educate ourselves about what foods work best for optimal health; there are SO many diets out there for losing weight, for overcoming allergies, etc. Find out what’s right for YOU by researching, paying attention to your own body and how you feel after eating certain foods (common allergenic or addictive foods are: gluten/wheat, dairy, corn, sugar (and artificial sweeteners), soy… ) Not everyone has problems with any or all of these foods but so many do that we have decided to begin this Food For Thought series with one of my favorite foods, pizza, done in a simple and healthy way. Send us your recipes, either already converted to healthy ingredients, or email Sandy McCall ( and she will convert and test one of your favorites in whatever way you would like: gluten or sugar-free; non-diary, etc. Next month she will challenge herself to convert that glorious chocolate cake on facing page to gluten free!



Pizza Individuale (A non-bread option)


1 Medium Eggplant
1 Egg, beaten
Large Red Onion, thinly sliced
2 Cloves Garlic, peeled and sliced
Flour and Coconut oil for frying
Pizza sauce
Mozzarella cheese (fresh is fabulous)
Parmesan cheese, grated (if you are going non-diary, there are many “cheese” alternatives available locally.)


Caramelize sliced onions and add sliced garlic until cooked.


Peel part of skin off the eggplant by taking off a strip of skin and leaving a strip of skin. Slice eggplant in rounds about ½” thick. Dip each eggplant slice in flour (Bob’s Red Mill brand has numerous non-gluten options), then egg, then flour and salt each piece. Fry in very hot coconut oil until eggplant is crispy and lightly browned. Drain on paper towels.


Place eggplant on baking sheet, add pizza sauce, onion/garlic mixture, add mozzarella and Parmesan cheeses. Bake at 400 degrees until cheese is bubbly and ingredients are heated through.


Be creative, you can add other toppings of your choice!

Sandy McCall
Written by Sandy McCall