Craving pizza but want a healthier, low-carb option?
This easy eggplant pizza is the answer!
Juicy, roasted eggplant slices act as the perfect base, topped with bubbly melted cheese, savory marinara, and crispy pepperoni.
It’s a quick, delicious, and guilt-free alternative that’s ready in just 30 minutes.
Perfect for weeknight dinners, meal prep, or a fun snack, this eggplant pizza is gluten-free, keto-friendly, and packed with flavor.
Serve it alongside a fresh salad or enjoy it on its own for a satisfying, cheesy bite.
One taste, and you won’t even miss the crust!
For Eggplant Pizza Base
- Eggplant – Acts as the perfect low-carb pizza crust. Choose a firm eggplant for the best texture.
- Olive Oil – Helps the eggplant slices roast to golden perfection.
- Sea Salt & Black Pepper – Enhances the flavor of the eggplant and brings out its natural sweetness.
For Toppings
- Marinara Sauce – Adds a classic, rich tomato flavor to the base. Use your favorite store-bought or homemade sauce.
- Mozzarella Cheese – Melts beautifully, creating that gooey, cheesy topping we all love.
- Italian Seasoning – A blend of herbs that gives the pizza its signature flavor.
- Mini Pepperoni Slics – Adds a savory, slightly crispy bite. You can also use turkey pepperoni or leave it out for a vegetarian version.
Easy Eggplant Pizza (30-Minute Recipe)
Notes
Ingredients:
- 1 lb eggplant (cut into ½-inch thick slices)
- 2 tbsp olive oil
- ¼ tsp sea salt
- ⅛ tsp black pepper
- ½ cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1 oz mini pepperoni slices
Instructions:
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Prepare the eggplant: Arrange the slices in a single layer on the baking sheet. Lightly brush or spray both sides with olive oil, then season with sea salt and black pepper.
- Bake: Place the eggplant in the oven and bake for about 15 minutes, until softened and golden.
- Add toppings: Spread about 2 teaspoons of marinara sauce on each slice, followed by 2 tablespoons of shredded mozzarella. Sprinkle with Italian seasoning and top with mini pepperoni slices.
- Broil: Set the oven to broil (or 500°F/260°C) and return the pan to the oven. Broil for approximately 5 minutes, or until the cheese is melted and slightly golden.
- Serve and enjoy!
Nutrition
Calories: 263kcal | Carbohydrates: 10.8g | Protein: 13.3g | Fat: 19.2g | Saturated Fat: 7.5g | Cholesterol: 38mg | Sodium: 450mg | Potassium: 380mg | Fiber: 4.2g | Sugar: 5.6g | Vitamin A: 720IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 1.5mg
1. Should I peel the eggplant before making the pizza?
No, peeling the eggplant isn’t necessary. The skin is edible and provides stability to the pizza base. However, if you find the skin tough or prefer it without, you can peel it.
2. How do I prevent the eggplant from becoming soggy?
Salting the eggplant slices and letting them sit for about 30 minutes helps draw out excess moisture. Afterward, pat them dry before cooking. Additionally, pre-roasting the slices at high heat ensures they don’t become soggy.
3. Do I need to salt the eggplant slices before cooking?
Salting is optional. High-heat roasting can remove excess liquid without salting. However, salting can enhance flavor and texture.
4. What toppings work best on eggplant pizza?
Eggplant pizza is versatile. Traditional toppings like marinara sauce, mozzarella cheese, pepperoni, olives, bell peppers, mushrooms, and fresh basil work well. Choose your favorites!
5. Can I prepare eggplant pizzas in advance?
Yes, you can pre-cook the eggplant slices and store them in the refrigerator for up to two days. When ready to serve, add your toppings and bake until the cheese melts.