Low-Carb Eggplant Pizzas – If you’re looking for a flavorsome and nutritious way to indulge your pizza desires, these Low-Carb Eggplant Pizzas are just the solution! With layers of roasted eggplant, rich marinara sauce, gooey mozzarella cheese, and spicy pepperoni. These mini pizzas are a fabulous low-carb pick for classic pizza. Prepared in just over 20 minutes. This recipe is excellent for a weeknight banquet or a fun, guilt-free snack.
The first time I constructed these eggplant pizzas, I was looking for a lighter choice to please my family’s pizza appetites. My husband, who usually pivots his nose up at anything “healthy,” was pleasantly surprised by how much taste the roasted eggplant added to the plate. Even our kids, who tend to shy out from veggies, cheerfully gobbled these bite-sized pizzas. Now, whenever we wish for a quick and easy feed that doesn’t feel weighty. This has become our go-to recipe. It’s enjoyable, comforting, and feels like an extravagance without the guilt!
What makes this Low-Carb Eggplant Pizzas truly special?
What really sets these Low-Carb Eggplant Pizzas apart is how they pack all the flavors of classic pizza into a lighter, healthier version. The eggplant slices crisp up beautifully around the edges, giving you that satisfying texture, while still acting as the perfect base for the rich marinara, gooey mozzarella, and savory pepperoni. They’re a breeze to whip up, making them ideal for quick weeknight meals, meal prep, or even as a fun appetizer for get-togethers. Minimal ingredients, maximum flavor – and no guilt!
What You Need To Make This Low-Carb Eggplant Pizzas Recipe?
Eggplant: The star of the dish! Eggplant slices act as the perfect low-carb base, crisping up just enough in the oven to hold all the toppings.
Mozzarella: Opt for whole milk, low-moisture mozzarella for the best melt and flavor. It adds that classic cheesy goodness every pizza needs.
Marinara Sauce: Go for a high-quality jarred marinara or make your own. The sauce adds a savory richness that complements the eggplant beautifully.
Pepperoni: A little bit of pepperoni goes a long way here. Slice it small or use whole pieces to get that signature spicy, meaty punch.
Olive Oil: A light drizzle of olive oil helps the eggplant slices brown nicely in the oven and adds a subtle richness.
Fresh Basil: Adding basil as a finishing touch gives each bite a fresh, aromatic burst of flavor that pairs perfectly with the rich cheese and sauce.
Steps To Make Low-Carb Eggplant Pizzas:
Step 1: Preheat your oven to 450°F. Line a baking sheet with parchment paper. Arrange the eggplant rounds in a single layer on the tray, lightly sprinkling them with salt to help draw out some of the moisture. Let them rest for about 5 minutes, then gently dab them with a paper towel to remove the excess moisture.
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Step 2: Drizzle each slice of eggplant with olive oil and season with freshly cracked black pepper. Pop them into the oven for about 12 minutes, just until the tops begin to shift a light golden brown. Flip them over and offer them another 5 minutes in the oven.
Step 3: Take the tray out of the oven and start assembling your mini pizzas. Spoon a little marinara sauce onto each eggplant round, then layer on the mozzarella and pepperoni. For a fun twist, you can cut the pepperoni into mini slices using a small round cutter!
Step 4: Return the eggplant pizzas to the oven for another 5-7 minutes, or until the cheese is perfectly melted and golden. Once they’re out, sprinkle with fresh basil and let them cool for a few minutes before digging in!
Tip:
For an even crispier eggplant base, after salting and drying the slices, sprinkle a tiny bit of cornstarch or almond flour before drizzling with olive oil. This helps soak up any extra moisture and ensures a firmer “crust.” You can also play with the toppings! Try adding sautéed mushrooms, bell peppers, or even a sprinkle of red pepper flakes for an extra kick. And if you’re prepping ahead of time, bake the eggplant rounds first and store them in the fridge, then top and bake right before serving—perfect for busy nights or entertaining!
Frequently Asked Questions:
Can I make these eggplant pizzas ahead of time?
Absolutely! You can roast the eggplant slices ahead of time and store them in the fridge. When you’re ready to serve, just add your sauce, cheese, and toppings, then pop them back in the oven to melt the cheese. It’s a tremendous time-saver for occupied days or meal prepping!
Can I use a different cheese?
Of course! Mozzarella is the classic choice, but feel free to swap it with your favorites like cheddar, provolone, or even a dairy-free cheese if you’re looking for a plant-based option. It’s a delightful method to customize the flavor!
How can I make these pizzas vegetarian?
Easy! Just skip the pepperoni and load them up with delicious veggies like mushrooms, bell peppers, spinach, or even some sliced olives. You’ll still get all the flavor without the meat!
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Planning to try this recipe soon? Pin it for a quick find later!
Low-Carb Eggplant Pizzas
Ingredients
- 1 eggplant sliced into 1/4 inch thick rounds
- 1 bag of whole milk low moisture mozzarella cheese
- 1 jar of quality marinara sauce
- 1 c sliced pepperoni
- Olive oil for drizzling
- Kosher salt and freshly cracked black pepper to taste
- Fresh basil for garnish
Instructions
- Begin by heating your oven to 450°F and lining a baking sheet with parchment paper.
- Spread the eggplant pieces out in a single layer on the sheet and give them a fair sprinkle of salt. Let them rest for around 5 minutes to draw out any moisture, then gently blot the slices with a paper towel.
- Drizzle the eggplant rounds with olive oil and season with freshly cracked black pepper. Roast in the oven for about 12 minutes, or until the tops start to obtain that lovely golden color. Flip them through and char for another 5 minutes. Once they're tender and golden, take them out to start building your pizzas.
- Spread about a tablespoon of marinara sauce on each eggplant slice, then top them off with mozzarella and a slice of pepperoni. For a fun touch, you can even cut the pepperoni into smaller rounds using a biscuit cutter.
- Pop your mini pizzas back into the oven for another 5 to 7 minutes, until the cheese is melted and bubbly with golden edges. When they’re ready, take them out, add a sprinkle of fresh basil, and let them cool for a few minutes. Then scoop in and appreciate!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
