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    Home » Keto Pizza Recipes » Eggplant Pizza

    Eggplant Pizza

    Last updated: Mar 4, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Who needs a crust? In this delicious eggplant pizza, roasted eggplant, tomato sauce, and melted cheese unite to create a very 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.

    Eggplant pizza served on a white plate.

    There's no need to give up pizza after transitioning to a low-carb diet! Luckily, there are plenty of tasty alternatives. 🍕

    I have several pizza-inspired recipes on this website, 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, simply because I love eggplant and find its unique flavor and meaty texture especially pleasing.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty pizza. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Olive oil spray: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead. Though admittedly, it won't be as flavorful.
    • Eggplant: In this recipe, it's best to use a large, firm eggplant. You want to be able to slice it into fairly big rounds.
    • Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the pizza could end up too salty.
    • Garlic powder: I prefer it in this recipe to fresh minced garlic because it coats the eggplants more evenly.
    • Pizza sauce: Try to use a brand with no added sugar such as Rao's.
    • Shredded Mozzarella: Provolone is also very good. Or you could 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.

    Instructions

    Making eggplant pizza is easy! Scroll down to the recipe card for detailed instructions. The basics instructions are:

    You start by seasoning eggplant slices with olive oil, salt, pepper, and garlic powder. Then you roast them in a hot oven.

    A photo collage showing steps 1-4 for making eggplant pizza.

    Next, you top each eggplant slice with marinara 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!

    A photo collage showing steps 5-8 for making eggplant pizza.

    Expert tip

    It's important to use high heat when roasting the eggplant slices. This ensures that excess water is removed and they don't end up soggy. If you'd rather use parchment paper than foil, make sure it's marked as suitable for high-heat baking.

    Frequently asked questions

    Should I salt the eggplant slices?

    Since I roast the eggplant at high heat, I find that there's no need to salt it first. The high-heat roasting takes care of any extra liquid.

    Do you peel eggplant before cooking?

    I don't peel it. It's edible and it's also 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.

    What is a good low-carb substitute for pizza?

    There are so many! I have an entire section dedicated to keto pizza recipes. My personal favorites in addition to this one are cauliflower pizza crust and meatzza. All of them utilize low-carb crusts and then top them with traditional pizza toppings.

    Variations

    Here are a few ways to vary the basic recipe:

    • Use different seasonings to season the eggplant rounds. Good options include dried oregano and dried thyme.
    • Replace the mozzarella with another melty cheese such as provolone.
    • Add toppings such as olives or pepperoni.
    • Sprinkle the finished pizza with red pepper flakes and/or dry-grated parmesan.

    Serving suggestions

    These tasty 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 on 50% power.

    They are surprisingly good cold, by the way. If you like leftover cold pizza, I think you will like leftover cold eggplant pizza!

    Eggplant pizza served on a white plate.

    Related recipes

    • Eggplant casserole served in a white baking dish.
      Eggplant Casserole
    • Zucchini pizza bites served on a white plate.
      Zucchini Pizza Bites
    • Keto eggplant parmesan on a parchment-lined baking sheet.
      Keto Eggplant Parmesan
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust

    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Eggplant pizza served on a white plate.
    4.97 from 120 votes
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    Eggplant Pizza

    Roasted eggplant, tomato sauce, and cheese unite to create an amazing pizza-like experience.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Rest time5 minutes mins
    Total Time45 minutes mins
    Course: Appetizer
    Cuisine: American
    Servings: 4 servings
    Calories: 122kcal
    Author: Vered DeLeeuw
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    Ingredients

    • Olive oil spray
    • 1 large eggplant unpeeled (1 ¼ lbs.)
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon garlic powder
    • ½ cup marinara sauce (I use Rao's)
    • ½ cup Mozzarella part-skim shredded

    Instructions

    • Preheat the oven to 450 degrees F. Line a large, rimmed baking sheet with foil and spray it with 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 spray. Sprinkle with kosher salt, black pepper, and garlic powder. 
    • 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.
    • Remove the pan from the oven but leave the oven on. With a spoon, spread marinara sauce on each eggplant round. Top with shredded cheese. You can add more toppings at this point, such as pepperoni or olives.
    • Return the pan to the oven. Bake just until the cheese is melted, about 5 minutes. Let rest for 5 minutes before serving.

    Video

    Notes

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
    They are surprisingly good cold, by the way. If you like leftover cold pizza, I think you will like leftover cold eggplant pizza!

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    Nutrition per Serving

    Serving: 3eggplant rounds | Calories: 122kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 295mg | Fiber: 4g | Sugar: 6g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

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    More keto Pizza Recipes

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      Chicken Crust Pizza
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      Keto Breakfast Pizza
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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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