Eggplant Pizza

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Pizza is one of my favorite ways to sneak veggies onto my family’s plates — and my eggplant pizza has been a regular in my rotation since 2016! Roasted eggplant makes the perfect neutral base for sauce and toppings. So even though my kids are not usually fans of eggplant, they eat my eggplant pizza recipe. I’ve heard that Julia Child first came up with this concept, and this is my take on it. Make it with me and transform your pizza night into a healthy dinner!

Why You Need My Eggplant Pizza Recipe

• Healthy spin on classic pizza – My eggplant pizza recipe has all the flavors you love, just without the traditional crust. It’s naturally low carb and gluten-free, and simply a delicious way to eat your vegetables.
• Quick and easy – It’s the perfect 30-minute meal for busy weeknights. And you only need 6 fresh, simple ingredients.
• Versatile toppings – I usually go with classic pepperoni, but this recipe is easy to customize with your favorite toppings. I’ve got ideas for you below!

Ingredients & Substitutions

Here I explain the best ingredients for my eggplant pizza recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Eggplant – Slice it into 1/2-inch rounds. These will be our pizza crusts! You can also do this with zucchini, like I do for my zucchini pizza bites.
• Olive Oil – For roasting the eggplant. I use this olive oil, but you can go with avocado oil or really any other oil you like.
• Marinara Sauce – My favorite sauce for eggplant pizza is my healthy marinara sauce, but you could also use my sugar-free pizza sauce or even white sauce. See my topping variations below for more ideas!
• Cheese – My go-to for any pizza recipe is mozzarella, but you do you! Parmesan cheese, cheddar, gouda, provolone, or even dairy-free cheese alternatives would work.
• Pepperoni – Since eggplant pizzas are small, I find that mini pepperoni slices work best. If you only have full-sized pepperoni, just cut it into quarters.
• Seasonings – Sea salt, black pepper, and Italian seasoning for extra flavor.

How To Make Eggplant Pizza

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Roast the eggplant. Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil, and sprinkle with salt and pepper. Bake until the eggplant is soft and golden.
2. Add the toppings. Spread the marinara on each eggplant slice, sprinkle with shredded cheese, and top with Italian seasoning and pepperoni.
3. Broil until melty. Set the oven to broil and return the eggplant pizza to the oven. Broil until the cheese is melted and slightly browned. I like to garnish with fresh basil, but parsley is nice, too!

My Recipe Tips

• Choose small to medium eggplants. Yes, this means your eggplant pizza bites will be smaller, but smaller eggplants are less bitter and have fewer seeds. Not only do they taste better, they’ll have a more sturdy texture after roasting to support your toppings.
• Cut the eggplant slices into the same thickness. This ensures that they bake evenly. I find that 1/2 inch is just right.
• You may need to remove excess moisture. I find that the moisture usually roasts away from the eggplant slices, but if  they seem a little wet after roasting, pat them dry before adding your toppings.
• Pre-cook your toppings if needed. Pepperoni doesn’t need this, but if you use other toppings such as sausage (or veggies that you want soft), cook them first. The short broiling time isn’t enough time to cook anything, it just melts the cheese.

Topping Variations

Just like a traditional pizza, you’ve got lots of topping options! Here are some of my favorite ways to dress up these eggplant slices:

• Meat Lover’s – My husband’s favorite, with pizza sauce, shredded mozzarella, pepperoni, Italian sausage, crumbled ground beef, and diced Canadian bacon.
• Veggie Lover’s – Add pizza sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, mushrooms, and black olives.
• Margherita – Use pizza sauce, sliced fresh mozzarella, sliced tomatoes, and fresh basil. Make sure to pat dry the mozzarella before adding it, so your eggplant pizza doesn’t come out soggy. You can add the basil after baking for extra freshness, or layer it between the sauce and cheese so it doesn’t burn.
• Taco – Top your eggplant slices with homemade salsa, my taco meat, and a Mexican cheese blend. After baking, add shredded lettuce, diced tomato, jalapenos, and a dollop of sour cream.
• BBQ Chicken – Spread on some barbecue sauce (I use sugar free BBQ sauce), shredded chicken (my Instant Pot chicken is the fastest way to make it), diced red onions, and cheddar cheese. It’s amazing with a drizzle of ranch dressing on top!
• Hawaiian – My fave sweet and savory combo! You’ll need pizza sauce, shredded mozzarella, Canadian bacon, and diced pineapple.
• Pesto – Spread with pesto sauce and top with fresh mozzarella and sliced cherry tomatoes (or sun-dried tomatoes). Garnish with fresh basil leaves after baking.
• White – Top your mini eggplant pizzas with homemade alfredo sauce, spinach, cooked chicken, onions, and mozzarella cheese.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They do get more soggy, but I think they still taste delicious.
• Meal prep: To prep these eggplant pizzas in advance, you can slice and roast the eggplant, then store it in the fridge. When you’re ready to eat, just add the toppings and broil until the cheese is melted.
• Reheat: Pop your eggplant pizza in the oven for about 10 minutes at 350 degrees F, until the cheese is melty. You can also use the microwave.
• Freeze: Cool completely, then freeze in a single layer on a parchment paper lined baking sheet. Once solid, transfer to a zip lock bag and freeze for up to 3 months. I usually reheat from frozen, which takes longer but is so convenient.

Serving Ideas

Pizza doesn’t really need a side dish, but this is a very light meal if you divide it into 4 servings like I did. So, I recommend either serving something on the side, doubling the eggplant pizza recipe for 4 people, or serving the entire recipe by itself for just 2 people. If go with the side dish option, here are some ideas:

• Salad – For pizza nights, a simple wedge salad or chicken Caesar salad is perfect. But sometimes I make a kale salad with maple dressing or pomegranate salad with honey dressing.
• Chicken Wings – You can always order a side of wings at any pizza joint, so why not make a side of Crock Pot wings or buffalo wings at home, too? If you want a lighter option, try my quick air fryer cauliflower wings.
• Soup – Eggplant pizza is perfect with a bowl of tomato soup, but in the summer months I like it with chilled cucumber soup.

More Veggie Pizza Recipes

I’ve got more sneaky veggie pizzas for you to make! My family enjoys these almost every week:

Pizza Casserole

Zucchini Pizza Boats

Portobello Mushroom Pizza

Pizza Bowls

My Favorite Pan For This Recipe

I’ve been using this sturdy baking sheet for years. I like to line mine for easy cleanup, but you totally don’t have to because it’s completely nonstick — and the coating is still great on mine after all these years!

Recipe Card

4.87 from 51 votes

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Eggplant Pizza (30 Minutes!)

My easy eggplant pizza recipe needs just 6 ingredients + 30 minutes! Tender eggplant makes the perfect base for your favorite pizza toppings.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Eggplant (cut into uniform 1/2" thick slices) ▢
• 2 tbsp Olive oil ▢
• 1/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢
• 1/2 cup Marinara sauce ▢
• 1 1/2 cups Mozzarella cheese (shredded) ▢
• 1 tsp Italian seasoning ▢
• 1 oz Mini pepperoni slices ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper.

2. Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil. Sprinkle with sea salt and black pepper.

3. Bake for about 15 minutes, until the eggplant is soft and golden.

4. Spread about 2 teaspoons (9 g) marinara sauce on each eggplant slice. Sprinkle each with about 2 tablespoons (28 g) shredded cheese. Top with Italian seasoning and pepperoni slices.

5. Set the oven to broil or 500 degrees F (260 degrees C). Return to the oven. Broil for about 5 more minutes, until the cheese is melted and slightly browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 3 eggplant pizzas

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 263

Fat 19.2g

Protein 13.3g

Total Carbs 10.8g

Net Carbs 6.6g

Fiber 4.2g

Sugar 5.6g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Eggplant Lasagna
• 
  Cauliflower Pizza Crust
• 
  Keto Pizza
• 
  Pizza Chaffle

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Gratitude Moment

Little flashback to 2016, the same year I first made this eggplant pizza! I didn’t know a thing about blogging, and I didn’t take many pictures of myself with food back then.

This is one of my favorite memories from that year. We went to the arboretum for a fall walk with my then-1-year-old daughter, and she was so happy to have me twirl her in the air.

What are your favorite memories with your kids from when they were little? Let me know in the comments below!