You guys aren’t going to BELIEVE how scrumptious, quick, and just plain fun it is to throw together this 10 minute eggplant pizza!
Everybody loves a hot slice, and this pizza variation is one of those amazing, healthy recipes that truly loves us right back.
This eggplant recipes got all: effortless to make, totally healthy, and endless creative potential.
Plus, I mean, it’s healthy pizza. It’s delectable by nature.
Top it any which way, and this eggplant pizza will be the cheesy, salty hero of your low carb recipes!
Is your mouth watering yet?! Let’s do this…
What I Love About Eggplant Pizza
My favorite part about this recipe is the simplicity — there’s no need to search up and down the health food store to add anything fancy to your shopping list, because the basis for this king of snacks is so darn easy!
To name a few other reasons why I LOVE this dish…
- Eggplant is suuuuper low in carbs
- Satisfies pizza cravings
- Easy to make!!
- Perfect meatless meal (or add meat, whichever you prefer)
- Extremely customizable.
You guys know that I adore meals that taste spectacular AND require very little time and energy to make, and I’m happy to report that this eggplant pizza fits that bill on both ends!
Here’s what you need to know, to ensure a perfectly-roasted eggplant pizza crust every time:
SLICING: Be sure to cut your eggplant slices as evenly as possible so they all cook at the same rate.
SWEATING: Sweating the eggplant helps to remove some of this veggie’s natural bitter flavor. It also helps to pull some of the liquid from the eggplant, making it crisp a little better as we bake our pizzas.
This step isn’t required, but if you have 12 extra minutes and want some bonus points, grab the salt!
Sprinkle with salt, and let your slices sit on a parchment-lined baking sheet for about 10 minutes.
Wipe away the excess water with a paper towel before brushing with oil.
Store any leftover pizza in an airtight container in the fridge.
Like most pizza, this eggplant pizza is best served immediately for maximum crisp-factor and toasty satisfaction, as the eggplant does start to get soggy over time.
However, if you do end up with leftovers you’d like to reheat for future snacks, it’s best to do so in the oven (or toaster oven, if you prefer) to help crisp them back up.
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Make sure your oven is nice and hot when you pop your leftover pizza back in, so the bottom of the eggplant crisps quickly without burning the cheese and toppings.
Can You Freeze This?
This is one of the few meals I adore that doesn’t freeze well, as the eggplant quickly gets wet and soggy in the freezer.
Luckily, it’s so darn quick and easy to throw together, you don’t even need to prep it in advance for a quick and satiating meal!
If you’re looking for a low carb frozen pizza, try one of the recipes below.
Oh gosh, I could write a novel about the many, many ways that one could top and add their own twist to this eggplant pizza. To name a few…
How Can I Make Bite Sized Pizzas?
Eggplants comes in all shapes and sizes…
If you’d like to make bite sized pizzas (similar to cauliflower pizza bites or zucchini pizza bites), grab a Japanese or Chinese eggplant. These veggies are long and skinny, and make for the perfect “bite”.
Alternatively, you can use an Italian eggplant (as I did here), and chop it into bite sized pieces.
Can I Turn This Into a Casserole?
Turn your sliced eggplant into a low carb pizza casserole by layering everything together in a 9×13 casserole dish — don’t be afraid to overlap your slices!
How Can I Add Protein?
Adding protein not only increases the satiating factor of these eggplant pizzas, but it can also revs up the flavor! Some of my favorite toppings to add a protein punch are:
- Ground beef with Italian seasoning (like meatza!)
- Shredded Chicken (like a chicken crust pizza)
- Italian Sausage
Be sure to cook any meat before adding it to your pizza!
What Are Some Vegetable Toppings?
If you can’t get enough veggies (like me), there are plenty of tasty toppings that’ll up the flavor profile of your pizza!
Here’s are a few of my favorite combos to REALLY get your mouth watering:
- Diced onions, bell peppers, olives + pepperoni
- Black olives, Italian sausage + portobello mushroom pizza
- Diced onions, goat cheese + zucchini pizza
Can I Skip the Eggplant Crust Altogether?
Add whatever toppings you’re like for a lazy night dream come true.
- 1 Large Eggplant
- 1 Cup Low Carb Pizza Sauce or pizza sauce of your choice
- 2 Cups Mozzarella Cheese shredded
- 1/4 Cup Black Olives
- 1/4 Cup Red Onions chopped
- Italian Seasoning
- Slice the eggplant into ½” slices.
- Place them on a baking sheet lined with parchment paper and sprinkle with salt.
- Allow the eggplant slices to sweat for 10-12 minutes.
- Dab off the water with a paper towel.
- Brush both sides of your eggplant slices with olive oil.
- Add pizza sauce, sprinkle with cheese, then add your toppings.
- Bake in the oven for 10 minutes, or until the cheese becomes golden brown around the edges.
- Serve warm and enjoy!
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More Low Carb Pizza Recipes!
Check out these low carb pizza recipes to curb all your pizza cravings:
- Coconut Flour Pizza Crust
- Cloud Bread Pizza
- Fathead Pizza
- Almond Flour Pizza Crust
- Cauliflower Pizza Crust
I hope this eggplant pizza recipe fulfills your every cheese-covered desire!
Did you find the perfect mix of toppings? The best fresh herbs to pair with your mighty new pie? Have any tips and tricks that you use?
Don’t keep them to yourself, please share your thoughts with me and the low carb family in the comments below!
As always, thanks for reading, and happy snacking!!