Who needs a doughy crust? In this delicious eggplant pizza, roasted eggplant, tomato sauce, and melted cheese unite to create a wonderfully flavorful experience.
It's easy to make, too: simply bake the eggplant slices, top them with sauce and cheese, then briefly return them to the oven to melt the cheese.
There's no need to give up pizza after transitioning to a low-carb diet! Luckily, there are plenty of delicious alternatives.
This website features several pizza-inspired recipes, including a few with a vegetable base, such as cauliflower pizza crust and zucchini pizza. They are all excellent, but eggplant pizza is one of my favorites because I love eggplant and find its unique flavor and meaty texture especially pleasing.
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Ingredients
You'll only need a few simple ingredients to make this pizza. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil spray: I use extra-virgin olive oil. If you prefer an oil with a higher smoke point, you can use avocado oil instead.
- Eggplant: It's best to use a large, firm eggplant. You want to be able to slice it into fairly big rounds.
- To season: Kosher salt, black pepper, and garlic powder.
- Pizza sauce: Try to use a brand with no added sugar, such as Rao's.
- Shredded Mozzarella: Provolone is also very good. You could also use a pre-shredded "Italian cheese mix."
- Toppings: Those are optional. As you can see in the photos and in the video below, I sometimes use pepperoni. Olives are also excellent.
Variations
- Add more seasonings to the eggplant rounds. Good options include dried oregano and dried thyme. You can add ½ teaspoon of either or both.
- Replace the mozzarella with another melty cheese, such as provolone.
- Sprinkle the finished pizza with red pepper flakes and/or grated parmesan.
- Use fresh basil leaves, as shown in the photo below. I LOVE this version - it's so flavorful! To do this, top the baked eggplant slices with pizza sauce. Place a large basil leaf on top of the sauce, and then add the cheese. Place in the oven to melt the cheese.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Season eggplant slices with olive oil, salt, pepper, and garlic powder before roasting them in a hot oven.
Top each eggplant slice with pizza sauce, cheese, and a topping if you wish.
Return the pan to the oven for a few minutes to melt the cheese. That's it! Your delicious pizza is ready.
Expert Tip
It's important to use high heat when roasting the eggplant slices. This ensures that excess water is removed and that they don't end up soggy.
So, if you prefer to use parchment paper rather than foil, make sure it's marked as suitable for high-heat baking. And if you don't like using olive oil when cooking over high heat, use avocado oil instead.
Recipe FAQs
Since I roast the eggplant at high heat, there's no need to salt it first. The high-heat roasting removes any extra liquid.
I don't peel it. Its skin is edible and very pretty! Some cooks feel that the skin has a slightly bitter taste, so they prefer to remove it. I feel that the combination of oven-roasting and the flavors from the pizza toppings mask any bitterness.
There are so many! I have an entire section dedicated to keto pizza recipes. All of them utilize low-carb crusts and then top them with traditional pizza toppings. My personal favorites in addition to this one are cauliflower pizza crust, chicken crust pizza, and meatzza.
Serving Suggestions
These eggplant pizza bites make a great appetizer, snack, or side dish. But they are so filling and satisfying, that I often serve them as an entree, with a simple side such as arugula salad, tomato salad, or steamed broccoli.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. By the way, they are surprisingly good cold. They are a delicious hybrid between cold leftover pizza and Italian antipasti!
More Eggplant Recipes
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Recipe Card
Eggplant Pizza Recipe
Ingredients
- Olive oil spray - extra-virgin
- 1 eggplant - large, unpeeled; 1 ¼ pounds
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup pizza sauce
- ½ cup mozzarella cheese - part-skim, shredded
Instructions
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with foil and spray it with extra-virgin olive oil.
- Slice the eggplant crosswise into ½-inch-thick rounds, yielding about 12 rounds. Place the eggplant rounds on the prepared baking sheet. Spray them with olive oil and sprinkle them with kosher salt, black pepper, and garlic powder.Â
- Bake the eggplant rounds for 10 minutes. Remove from the oven, turn them over, spray with more olive oil, and bake for 10 more minutes, until golden brown.
- Remove the pan from the oven, but leave the oven on. With a spoon, spread pizza sauce on each eggplant round. Top with shredded cheese. At this point, you can add more toppings, such as pepperoni or olives.
- Return the pan to the oven. Bake just until the cheese is melted, about 5 minutes. Let the pizza rounds rest for 5 minutes before serving.
Video
Notes
- It's important to use high heat when roasting the eggplant slices. This ensures that excess water is removed and that they don't end up soggy. So, if you prefer to use parchment paper rather than foil, make sure it's marked as suitable for high-heat baking. And if you don't like using olive oil when cooking over high heat (even extra-virgin olive oil), use avocado oil instead.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. By the way, they are surprisingly good cold. They are a delicious hybrid between cold leftover pizza and Italian antipasti!
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Shelley
This recipe is perfect, made exactly as written. The first time i made it, i didn't peel the eggplant. The next time, i did peel it and prefer it this way. I use Organics brand pizza sauce, come in a smaller jar. Topped with sliced mozzarella and olives. Just an easy summer supper.
Vered DeLeeuw
I'm so glad you like this recipe, Shelley! Thank you for the review and for sharing your tips and preferences.
Amanda
Delicious! I seasoned the eggplant with oregano and thyme in addition to garlic powder. Other than that, didn't change a thing. Adding this to the rotation for sure!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Amanda! Thank you for the review and for sharing your delicious tweaks.