This easy low-carb eggplant pizza recipe requires just a handful of pantry-friendly ingredients, including versatile toppings, and is ready in 30 minutes. The mini pizza is gluten-free, grain-free, keto, low-calorie, vegetarian (vegan), and perfect for parties and mid-week meals!
You can watch the short video for visual instructions.Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
Slice the eggplant horizontally into 1⁄2-inch (1 cm) thick slices. Brush a little olive oil on each side of the slices and place them on the lined baking sheet.
Sprinkle with a little salt, pepper, and the half amount of dried oregano. Bake in the oven for 15 minutes.
Mix the tomato sauce with the minced garlic, salt, pepper, and the remaining oregano.
After 15 minutes, remove the eggplant slices from the oven, and top them with the tomato sauce, vegan mozzarella, and any toppings you like (I used cherry tomatoes and olives).
Bake for a further 10-12 minutes. Garnish with fresh basil and enjoy!
Notes
Slice them evenly: So the eggplant pizzas all cook at an even rate.
Don’t underbake the eggplant: Eggplant can be spongy and rubbery when not cooked enough.
Don’t skip the pre-roast: The first 15 minutes of roasting time are needed to bring out some water from the eggplant slices and get it to the correct texture.
Don't use too many toppings: Otherwise, the eggplant pizza might turn out soggy.
Read the blog post for more tips, FAQs, and serving suggestions.
Nutrition Facts
Eggplant Pizza Recipe
Serving Size
1 slice
Amount per Serving
Calories
61
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
5
%
Sodium
261
mg
11
%
Potassium
179
mg
5
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
99
IU
2
%
Vitamin C
3
mg
4
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.