This post may contain affiliate links. See my disclosure policy.
This eggplant pizza may be low in carbs, but it’s loaded with flavor. Ready in minutes, it’s healthy, delicious, and comes together in no time!
Pizza is hard to resist for anyone.
Seriously, if it could be its own food group, I would be a big advocate of it.
As someone who loves a good pizza, I open to trying it out in fun and creative ways. These include making it crustless, using cauliflower as a base, or even cutting the carbs completely.
For something different, I love to swap out a standard crust for an eggplant crust.
Why you’ll love this recipe
- Healthy. This version provides fewer carbs and calories and is packed with nutrients.
- Tastes like regular pizza. Topped with pizza sauce and plenty of cheese, you won’t be able to tell the crust is made with eggplant!
- Suitable for weight loss. This pizza is great to include in your diet if you are losing weight. It’s low calorie but super filling.
- Easy to make. You’ll need simple ingredients that you probably have in your kitchen right this second!
What we love about this recipe is that it is a fantastic way to use up plenty of eggplant. I mean, eggplant can be tricky to work with, but using it as a crust has been a game changer!
Ingredients needed
There are just 5 key ingredients to make this recipe. Like any good pizza, you can customize it any way you like. Here is everything you’ll need:
- Eggplant. Choose a large eggplant so thick slices can be cut.
- Olive oil. Or any neutral flavored oil. This is used to pre-roast the eggplant.
- Pizza sauce. Use your favorite jarred sauce or try a pomodoro or Sugo sauce.
- Vegetables. We used mushrooms, bell peppers, and onions, but any toppings work.
- Cheese. A mix of mozzarella cheese and provolone cheese yields a better melt.
- Seasonings. Italian seasonings, salt, and pepper.
How to make eggplant pizza?
- Prep. Slice the eggplant lengthways, around 1/3 inch in thickness. Rub olive oil on both sides of the eggplant slices, place them on a lined baking sheet, and sprinkle with salt and pepper.
- Bake. Bake eggplant for 12-15 minutes or until soft in the middle.
- Add toppings. Spread a layer of pizza sauce on the eggplant rounds, then sprinkle some cheese. Add your toppings of choice, then add more cheese.
- Bake again. Turn the oven to a broil setting and broil the eggplant pizzas for 5-10 minutes or until the cheese melts.
Tips to make the best recipe
- Choose fresh eggplant. Opt for eggplants that are firm and smooth with no soft parts on it. These will roast the best.
- Slice the eggplants evenly. This will ensure the eggplant slices cook evenly and completely.
- Don’t overload with toppings. Unlike a traditional pizza base, the eggplant version is not able to withstand a heavy amount of toppings.
- Don’t skip the salting. Adding salt to eggplants before roasting them helps remove excess moisture, which in turn will yield tender eggplant, not soggy ones!
Flavor variations
Like a traditional pizza, the beauty of this one is just how easy it is to customize. Here are some ideas to get you started:
- Use different sauces. Swap the sauce for an umami Asian-style one, like katsu sauce, bulgogi sauce, or eel sauce.
- Add pesto. We like using a pesto with walnuts or a sun-dried tomato version.
- Vary the vegetables. Swap the vegetables and top with zucchini, garlic, grape tomatoes and more.
- Add protein. Like any good pizza, adding some sliced chicken breast, shrimp, or even bacon is always a good idea!
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days.
To freeze: Place the baked and cooled pizzas in a shallow container and store it in the freezer for up to 2 months.
Reheating: Always reheat the pizza in a preheated oven until the cheese is bubbling.
Recommended tools to make this recipe
- Chef’s knife. A must for any kitchen and to slice these eggplants seamlessly.
- Baking sheet. To bake the eggplant pizza on!
More delicious pizza recipes to try
Frequently Asked Questions
Yes, soak the eggplant before baking to avoid a bitter flavor and want a creamy texture.
You can add salt over the sliced eggplant to remove moisture from the vegetable and prevent it from being soggy.
Eggplant is a fantastic low carb vegetable as it contains very few carbs. Per one cup serving, there are just 3 grams of net carbs. Besides being deficient in carbs, it provides you with fibers, vitamins, and minerals that are good for your health.
Eggplant Pizza
Ingredients
- 1 large eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup pizza sauce
- 1 cup mozzarella cheese divded
- 1/2 cup provolone cheese divided
- 1/4 cup mushrooms chopped
- 1/4 cup onions chopped
- 1/2 cup bell peppers diced
- 1 tablespoon Italian seasonings
Instructions
- Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
- Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
- Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
- Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
- Remove the eggplant pizzas from the oven and serve immediately.
Tried this egg pĺant pizza recipe today for first time absolutely lovely will never throw eggplants again thank you for ALL your wonderful recipes
I have never worked with eggplant before. What do you mean soak the eggplant? Soak it whole, or soak the cut slices? Nowhere in the recipe steps does it say to do this but the write-up above it says to. ???
Soaked after sliced.
Oh wow, this was so delicious, I added some sliced kalamata olives. I only wish I’d had two eggplants so I could have made more.
Oh wow, this was so delicious, I added some sliced kalamata olives. I only wish I’d had two eggplants so I could have made more.
great idea for eggplant, really nice dish, thank you
great idea, because sometimes I crave the pizza flavors but don’t always need the pizza crust and certainly feel better about skipping it, thank you