Looking for a fresh, healthy twist on traditional pizza? This Eggplant Pizza recipe is a veggie-packed, low-carb option that doesn’t skimp on flavor. Whether you’re gluten-free, keto-friendly, or just want a fun way to enjoy your favorite pizza toppings, roasted eggplant makes the perfect base. It’s quick, customizable, and totally satisfying!
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Why You’ll Love This Eggplant Pizza
- Low-Carb & Keto-Friendly: A great alternative to traditional pizza dough.
- Fast & Easy: No dough-making required—just slice, roast, top, and bake!
- Budget-Friendly: Uses simple pantry staples.
- Customizable: Add your favorite toppings—pepperoni, mushrooms, olives, or spinach!
- Perfect for All Ages: Mini eggplant pizzas are great for kids and adults alike.
Ingredients
Scale: 1x | 2x | 3x
- 1 large eggplant
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pizza sauce (sugar-free if keto)
- 1 cup mozzarella cheese, shredded
- ½ cup provolone cheese, shredded
- ¼ cup mushrooms, chopped
- ¼ cup onions, chopped
- ½ cup bell peppers, diced
- 1 tbsp Italian seasoning
How to Make Eggplant Pizza
Step 1: Prep the Eggplant
Preheat oven to 400°F (200°C).
Slice eggplant into 2-inch rounds or ⅓-inch thick lengthwise.
Brush slices with olive oil, season with salt and pepper, and place on a baking sheet lined with parchment paper.
Step 2: Roast
Roast the eggplant slices for 10 minutes, flipping halfway through for even browning.
Step 3: Add Sauce & Toppings
Spread a spoonful of pizza sauce on each roasted eggplant slice.
Top with half the mozzarella and provolone. Add your veggies and sprinkle on the remaining cheese. Finish with Italian seasoning.
Step 4: Broil
Switch oven to broil and cook for 5 minutes, or until cheese is bubbly and golden.
Serving Suggestions
Pair these mini eggplant pizzas with:
- A fresh arugula salad
- Garlic bread or cauliflower breadsticks
- Sautéed spinach or roasted zucchini
Tips for Success
- Roast longer for crispier eggplant.
- Try different cheeses like goat cheese or ricotta.
- Spice it up with chili flakes or jalapeños.
- Make ahead by pre-roasting eggplant and refrigerating until ready to assemble.
Storage & Reheating
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze assembled pizzas (before final broil). Bake from frozen at 400°F until hot.
- Reheat in oven for best texture—microwave will make it soggy.
Common Mistakes to Avoid:
- Not Preparing the Eggplant Properly: This is perhaps the biggest one! Eggplant holds a lot of water. If you don’t prepare it correctly, your eggplant pizza can turn out soggy.
- Skipping the Salt/Rest: Slicing and salting the eggplant, then letting it sit for 20-30 minutes, draws out excess moisture. Don’t forget to blot it dry thoroughly with paper towels afterward!
- Not Pre-cooking: Often, a quick roast or pan-fry of the eggplant slices before adding toppings helps them get tender and less watery in the final bake.
- Too Many Toppings: Just like with regular pizza, overloading your eggplant slices can make them soggy and prevent even cooking. Keep toppings relatively light.
- Uneven Slices: If your eggplant slices are different thicknesses, they’ll cook unevenly. Thinner parts might burn while thicker parts remain firm. Aim for consistent slices, about 1/4 to 1/2 inch thick.
- Baking at Too Low a Temperature: For a nicely cooked eggplant base and melted cheese, your oven needs to be hot! A low oven temperature can lead to a watery, undercooked result.
Frequently Asked Questions (FAQs)
Q: Do I really need to salt the eggplant? A: It’s highly recommended, especially for traditional globe eggplants! Salting helps draw out excess water, which prevents your eggplant pizza from being soggy, and can also reduce any bitterness. If you’re short on time, you can skip it with Japanese or smaller Italian eggplants, as they tend to be less watery.
Q: What kind of eggplant works best for eggplant pizza? A: While globe eggplant (the most common large purple one) works great, just be sure to salt and pre-cook it. Long, slender Japanese eggplant or smaller Italian eggplants are also excellent choices as they often have fewer seeds and absorb less water, sometimes allowing you to skip the salting step.
Q: Can I make this a fully vegan eggplant pizza? A: Absolutely! Simply use your favorite dairy-free cheese shreds (many melt beautifully now) and ensure your pizza sauce is vegan (most are, but always check ingredients).
Q: My eggplant pizza is still watery. What went wrong? A: This usually points back to moisture in the eggplant. Did you salt and blot it dry thoroughly? Did you pre-cook it sufficiently before adding toppings? Also, ensure your sauce isn’t too thin, and don’t add very watery toppings (like fresh tomato slices) in excess without draining them a bit.
Q: How do I store leftovers, and do they reheat well? A: Store any leftover eggplant pizza in an airtight container in the refrigerator for 2-3 days. Reheating can be tricky to maintain crispness. For best results, reheat in a toaster oven or regular oven at 350-375°F (175-190°C) until heated through and the cheese is bubbly again. Microwaving might make it a bit softer.
Eggplant Pizza Recipe Card
Title: Easy Eggplant Pizza (Low-Carb & Keto-Friendly)
Author: Nadin | GrandmaRecipesFlash
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner, Low-Carb, Keto
Method: Baking, Broiling
Cuisine: Italian
Diet: Vegetarian
Ingredients
- 1 large eggplant
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup pizza sauce (sugar-free if keto)
- 1 cup mozzarella cheese, shredded
- ½ cup provolone cheese, shredded
- ¼ cup mushrooms, chopped
- ¼ cup onions, chopped
- ½ cup bell peppers, diced
- 1 tbsp Italian seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Slice eggplant into 2-inch rounds or ⅓-inch thick strips.
- Brush with olive oil, season with salt and pepper, and place on parchment-lined baking sheet.
- Roast for 10 minutes, flipping halfway through.
- Spread pizza sauce on each roasted eggplant slice.
- Top with mozzarella, provolone, and your chosen veggies.
- Sprinkle with Italian seasoning.
- Broil for 5 minutes until cheese is melted and golden.
- Serve warm as a snack, appetizer, or healthy dinner.
✅ Tips
- Make it dairy-free with vegan cheese or hummus.
- Crispier eggplant? Roast a few extra minutes before topping.
- Store leftovers in the fridge up to 2 days.
- Freeze assembled (uncooked) for a quick bake later.
Nutrition (Per Serving)
- Calories: 200 kcal
- Carbs: 8g
- Fiber: 4g
- Sugar: 5g
- Protein: 12g
- Fat: 14g
- Sodium: 400mg
- Cholesterol: 25mg
