You guys aren’t going to BELIEVE how scrumptious, quick, and just plain fun it is to throw together this 5 minute eggplant pizza!
Everybody loves a hot slice, and this pizza variation is one of those amazing, low carb snacks 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 low carb 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 This Eggplant Pizza Recipe
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.
Low Carb Pizza Crust Recipe Notes
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 low carb pizza crust fits that bill on both ends!
Cooking Tips
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 5 minutes.
Wipe away the excess water with a paper towel before brushing with oil.
Storing Tips
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 low carb dinners, it’s best to do so in the oven (or toaster oven, if you prefer) to help crisp them back up.
I like to sandwich two eggplant pizzas together for easier storage (ala keto calzone!).
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 healthy recipes 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 some quick and satiating healthy snacks!
If you’re looking for a low carb frozen pizza, try one of the recipes below.
Recipe Variations
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…
- Turn these into Bite-Sized Pizzas! just 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.
- 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!
- Add some meat. Some of my favorite toppings to add a protein punch are ground beef with Italian seasoning (like meatza!) and shredded chicken (like a chicken crust pizza). Be sure to cook any meat before adding it to your pizza!
- Add more low carb vegetable toppings. If you can’t get enough veggies (like me), there are plenty of dinner ideas with tasty toppings that’ll up the flavor profile of your pizza! check out this zucchini pizza recipe for more healthy inspiration!
More Pizza Recipes
Check out these healthy pizza recipes to curb all your pizza cravings:
Eggplant Pizza
Print Recipe Pin RecipeIngredients
- 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
Instructions
- Preheat oven to 400 F.
- Slice eggplant (1 large in size) into ½” slices.
- Next, we'll sweat the eggplant. You can use 1 of two methods:With salt: 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.In the microwave: Place sliced eggplant on a paper towel-lined plate and cook on high for 5 minutes. You may need to do this in batches.
- Brush both sides of your eggplant slices with olive oil.
- Add pizza sauce (1 cup), sprinkle with cheese (2 cups), 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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Lindsey's Tips
- Nutritional information is for 1 slice, if you slice your eggplant into — slices, and divide the toppings accordingly.
I try to cook low sodium, in sweating the eggplant does the salt come off when you pat dry the eggplant?
Hi Ashley! If you’d like to skip the salt, slice the eggplant, and put them on a paper towel-lined plate. Then cook in the microwave on high for about 5 minutes. This will remove the excess liquid without the added sodium — I just learned this method, and it works just as well as salting! Hope you enjoy 🤗
These were delicious! I made a batch with grilled chicken, red onions, peppers, and mushrooms. I added jalapenos to some and those were best. I think I will add bacon bits next time too. I sprinkled fresh parmesean onto the sauce before adding the toppings and a cheddar/colby mix after the toppings and added dried basil and garlic powder. Instead of a large eggplant, I sliced up about 4 eggplant we’d been given that were about the size of small zucchini. My daughter was feeling “terrified” to try them because she doesn’t like new foods, but after lunch was like, “We need to have that much more often!!”
Thanks for the recipe!
LOVE IT Jenn! Thanks for sharing your tweaks! 😁