. Mediterranean Pizza by eDiets 1 box (12.6 oz) Atkins Quick and Easy Country White Bread Mix 5 Tbsp. extra virgin olive oil, divided 1/2 medium eggplant, cut into 1/4" slices 1 tsp. salt 1 cup controlled carb tomato sauce (such as Raos) 1 cup cooked crumbled Italian sausage (about 2 links) 1/2 small yellow bell pepper, thinly sliced 2 oz. log fresh goat cheese, crumbled 1/4 cup fresh basil leaves, very thinly sliced 1. Combine bread mix and yeast in a large bowl. Add 1 1/2 cups warm water and 3 tablespoons olive oil. Mix with a spoon to form a soft dough. Knead gently for one minute; shape into a ball. Cover with plastic, and let rise for 1 hour or until dough is doubled in size. 2. While dough is rising, sprinkle eggplant with salt; place in a colander to drain for 30 minutes. Rinse and pat dry. 3. Heat oven to 450F. Brush eggplant slices with remaining olive oil and place in a single layer on a nonstick baking sheet. Bake ten minutes, turning once. 4. Shape dough into a 14" round and transfer to a wire mesh pizza screen or a pizza pan with holes. Spread tomato sauce on dough, leaving a 1/2" border. Top with eggplant, Italian sausage, yellow pepper and goat cheese. Spread toppings as close to the edge as possible. 5. Bake pizza 20-22 minutes, or until puffed and nicely browned. Remove from oven and sprinkle with basil. Cut your pie into 8 pieces. Each slice contains: Carbohydrates: 20 grams Net Carbs: 9 grams Fiber: 11 grams Protein: 29.5 grams Fat: 15.5 grams Jennifer Ogle writes: I just read (and enjoyed as always) your column on pizza. Since I am on Atkins too, I wanted to share with you my crustless pizza recipe, which I also recently posted on an eDiets Atkins forum. Enjoy!