This easy low-carb eggplant pizza recipe requires just a handful of pantry-friendly ingredients, including versatile toppings, and is ready in 30 minutes.
First, preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper. Then, slice the eggplant horizontally into ½-inch (1 cm) thick round slices.
After the 15 minutes, spread each eggplant slice with the tomato sauce and top it off with the cheese and toppings of your choice. I used homemade mozzarella with cherry tomatoes and olives.