Name: Eggplant Pizza Recipe (30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium Eggplant ((~1 lb; cut into uniform 1/2"thick slices)); 2 tbsp Olive oil; Sea salt; Black pepper; 1/2 cup Marinara sauce; 1 1/2 cup Mozzarella cheese ((shredded)); 1 tsp Italian seasoning; 1 oz Mini pepperoni slices

Free Printable: Low Carb & Keto Food List

Get It Now

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Table Of Contents show

One of my favorite ways to incorporate veggies into recipes is to use them as a vehicle for various toppings. Eggplant is a great option for this, because it makes a pretty neutral base that can mold into whatever flavor profile you add to it. Low carb eggplant pizza, anyone?

These cute mini eggplant pizzas are such a delicious way to enjoy eggplant. Not only are they low carb and gluten-free, they’re also a mouthwatering dish that packs your life with veggies. (And, in my case, one that packs my daughter with veggies.)

Julia Child’s Mini Eggplant Pizzas

As far as I know, Julia Child was the first one to make mini eggplant pizzas. And I have to say, what a genius idea! It’s almost a little surprising, since her cooking was overall far from low carb. I’m certainly glad she came up with these.

The part that comes as no surprise is how versatile a low carb eggplant pizza recipe can be.

I wonder how Julia would have served them? Would they be the main dish for dinner? Or did she mainly offer them as appetizers? I like them both ways.

No matter what meal you’re making them for, you’ll be happy to know you can prep your roasted eggplant pizza ahead of time. (What can I say? I’m a planner.)

You can never have enough quick and easy low carb recipes that you can make in advance. And, mini eggplant pizzas totally fit the bill.

Simply complete all the steps ahead of time. When you’re ready to serve them, you can place them in the oven to heat the pizza and melt the cheese.

How To Make Eggplant Pizza Faster

I’m always looking for an excuse to use new things as low carb pizza crust options. It was only a matter of time before I experimented with eggplant pizza crust. I thought about shredding it and making a crust that way, but using slices is the simpler option.

Naturally, I chose the easy way. When it comes to food, only one thing rivals my love for pizza. It’s my obsession with making every recipe easier and faster!

So, how to make eggplant pizza in as little time as possible? Bump up the oven temperature! This is where my version diverges from the Julia Child eggplant pizza recipe, but I promise it’s still just as delicious.

Here’s what you do…

Start by brushing your eggplant slices with olive oil, and sprinkling with salt and pepper. Then, you can roast the eggplant at 450 degrees Fahrenheit. This is a higher temp than other eggplant pizza recipes, making the roasting step take just fifteen minutes in the oven.

Once the eggplant is soft and browned, add your toppings and return to the oven under the broiler. This will melt and brown the cheese very quickly.

Let’s recap: high temp roasting, quickly add toppings, and broil. Super quick and totally easy. That means dinner (or whatever meal) is on the table faster. Who would say no to that?

More Low Carb Pizza Recipes

Keto Fathead Pizza
Portobello Mushroom Pizza
Cauliflower Pizza Crust
Jalapeno Popper Pizza
Zucchini Pizza Crust
Mediterranean Eggplant Pizzas found in The Wholesome Yum Easy Keto Cookbook

Tools To Make Low Carb Eggplant Pizza

Tap the links below to see the items used to make this recipe.

Baking Sheet – This baking sheet is my go-to pan to use in the kitchen. You will love it.
Parchment Paper – Be sure to line your pan with parchment paper so clean-up is easy after making these mini keto pizzas.

Easy Mini Eggplant Pizza Recipe - Low Carb

Pin It For Later!

Un-save Recipe Save Recipe

Go Ad-Free

Recipe Video

Tap on the image below to watch the video.

Review

Ingredients

Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.

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

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper.
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.
Bake for about 15 minutes, until the eggplant is soft and golden.
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.
Set the oven to broil or 500 degrees F (260 degrees C). Return to the oven. Bake for about 5 more minutes, until the cheese is melted and slightly browned.

Last Step: Leave A Rating!

Rate this recipe

Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too - I'd love to see it!

Recipe Notes

Serving size: 2 eggplant pizzas

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 173

Fat 13g

Protein 9g

Total Carbs 7g

Net Carbs 4g

Fiber 3g

Sugar 3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Appetizer, Main Course

Cuisine: American, Italian

Keywords: eggplant, gluten-free, keto, low carb, nut-free, pizza, sugar-free

Calories: 173 kcal

Want to save this recipe?

Create a free account to save your favorite recipes!

Leave a Review or Question Cancel reply

49 Comments

Karen
0 February 13, 2023Reply

Excellent for Super Bowl.
Carol
0 December 29, 2022Reply

Excellent!! A “keeper” for sure. One thought: 1:45 min left of the 5 min under the broiler(3:15) was enough- watch them!
Kathleen Mennillo
0 December 26, 2022Reply

Absolutely delicious! Beyond scrumptious! ❤️ Love, love, love!
Katie
0 October 7, 2022Reply

I followed the recipe but instead of sauce used homemade pesto and for meat used bacon. Turned out so amazing!
Janie
0 March 20, 2022Reply

I added onions, green pepper, and black olives. They are so good!!!!!
- Jana
  0 February 17, 2023Reply
  
  How are these to reheat…can you freeze them after cooking them??⁹
  - Wholesome Yum D
    0 February 20, 2023Reply
    
    Hi Jana, Yes, the completed Mini Eggplant Pizzas can be frozen. Freeze flat on a cookie sheet and then transfer to a freezer container to longer-term storage. Enjoy!
Michelle
0 October 15, 2021Reply

Great recipe and it tastes amazing. Our new favorite pizza. Thank you
Marlen
0 October 2, 2021Reply

You are a God sent!!! My husband and I love pizza and since we started to eat healthier (Keto), we had come to the conclusion that pizza was off the table for a while. Well thanks to your amazing recipe, now we can enjoy great pizza again!!!! My husband can’t stop thanking me “Great pizza babe, great pizza”. I followed the directions to the “T” and it came out amazing. In fact, I even loved the cheese bread without anything on it. Thank you so much. You can’t see us, but both my husband and I are sitting here with a permanent smile on our faces after eating this amazing pizza.
Charlene
0 September 26, 2021Reply

My husband doesn’t think he is big eggplant lover, but he loved this recipe!
Natasha Cox
0 July 9, 2021Reply

Craving pizza?? Don’t order dominoes makes these quick and easy instead!!! I used some eggplant from my local farm and these were gobbled up with the quickness from husband and kids! I love how fast dinner came together. Left overs store great too for family meal prep. These will be making a frequent appearance while eggplants are in season! I also love the Greek version in the wholesome yum cookbook.
Jan
0 March 10, 2021Reply

Had these for lunch today. Oh! So, so yummy and I couldn’t believe how low carb. / calorie they were. I had 5 vertically cut circles with marinara (Headbangers home-made ), mozzerella and large German salami circles on each. I expected MyFitnessPal to crucify me but 5 carbs and 242 calories ! And it was filling enough. I’m eating only between 12.00 – 6 p.m at the mo and often lunch just makes me clockwatch until dinner. Not this lunch!. It’s a keeper and I’ll probably start cutting Aubergines horizontally in future and gorging on different toppings . Think I even prefer it to pre-keto pizza crust. Thanks Maya. I’m new to the site and love it. x
Evie
0 March 2, 2021Reply

This was an amazing recipe! I did it without pepperoni but it came out so delicious. Highly recommend!
JYA
0 February 19, 2021Reply

Awesome recipe! It was so EASY and so DELICIOUS! The eggplant held up surprisingly well.
Lisa Fernandes
0 February 12, 2021Reply

Only one word to describe it DELICIOUS!!! easy to prepare and doesn’t take long either.
Beth
0 January 5, 2021Reply

Have you made piZza and placed eggplant on it? Would it get soggy?
- Wholesome Yum M
  0 January 5, 2021Reply
  
  Hi Beth, If you prep the eggplant as it’s written in the recipe (steps 1-3) it will work fine as a topping on pizza.
- Emily
  0 April 1, 2022Reply
  
  Loved this, thanks so much!!! Very very filling and very low calories!!!
Syd
0 October 7, 2020Reply

Wondering about reheating if these are made ahead of time. Just broil? Or bake to make sure the eggplant reheats? Thanks!!
- Wholesome Yum M
  0 October 7, 2020Reply
  
  Hi Syd, You’ll want the eggplant to reheat, so I would re-heat these in an oven, microwave or toaster oven. The broiler won’t give enough time for your eggplant to heat through. Enjoy!
Rachel
0 September 9, 2020Reply

Can these be frozen?
- Wholesome Yum M
  0 September 9, 2020Reply
  
  Hi Rachel, Yes, the completed Mini Eggplant Pizzas can be frozen. Freeze flat on a cookie sheet and then transfer to a freezer container to longer-term storage. Enjoy!
Fran
0 August 23, 2020Reply

Oh my! The eggplant pizza looks deelish! Do you eat the skin or cut it off before cooking? I’m so in love your creative, fun recipes! Thank you!
- Wholesome Yum M
  0 August 23, 2020Reply
  
  Hi Fran, You can eat the skin on your eggplant.
Lachelle
0 August 18, 2020Reply

This is a fabulous recipe! I’ve made it two nights in a row. It’s quick and delicious! I have to double the recipe because my son wants seconds.
MaryGail
0 August 1, 2020Reply

I’ve made this twice now.. So quick and easy…. My husband added a couple slices of jalapeños for him and sprinkled some Parmesan cheese on after they’re baked…
Kate Perry
0 July 27, 2020Reply

My daughter made these for our family, and I thought it was delicious!!
LAURA NEWKIRK
0 June 27, 2020Reply

Can you eat the eggplant skin, because anything I have ever done with eggplant has called for it to be peeled ?
- Wholesome Yum M
  0 June 28, 2020Reply
  
  Hi Laura, Yes! The skin is edible.
Joelle
0 May 19, 2020Reply

This sounds so good, I am dying to make it! Just one question, is parchment paper safe in the oven on broil?
Thanks!
- Wholesome Yum M
  0 May 20, 2020Reply
  
  Hi Joelle, Yes your parchment is safe as long as the ends are folded down and not curling up toward the flame.
Darla
0 May 11, 2020Reply

Delicious! I sliced it a little thinner and flipped it over for an additional 5 minutes to make it a little more firm before adding everything else and broiling. Definitely a keeper. Thank you!
Pamela Davis
0 February 27, 2020Reply

This was SO good. And easy. I love easy. I made it Tuesday night and am making it again tonight. Love!
Katerina
0 August 25, 2019Reply

Hi,
this looks great and I am keen to try it, but before I do, I have a question: the picture makes it look like the resulting “mini pizzas” are firm like toast or regular pizza slices whereas I know from ample experience that once you’ve roasted or fried eggplant it becomes very soft and floppy, impossible to lift with your hands and bite into as pictured. It seems to me you’d need to eat these with a knife and fork, thereby losing some of the pizza vibe. Am I right or is there some trick to doing it so the eggplant base is more rigid?
- Wholesome Yum A
  0 September 27, 2019Reply
  
  Hi Katerina, your instinct is right — this is a softer pizza base. If you want a veggie pizza base you can pick up, you might like my zucchini pizza crust better!
Linda
0 May 23, 2019Reply

I’m thinking about trying these on the Blackstone Griddle.
They sound awesome!
Ana M. Gonzalez De Acevedo
0 April 21, 2019Reply

I made it and it was delicious.
Susan McElwain
0 January 14, 2019Reply

Excellent!!! So easy and delicious.
Victoria Stathis
0 August 6, 2018Reply

This recipe works well with portabello mushrooms also (instead of eggplant!)
- Maya | Wholesome Yum
  0 August 6, 2018Reply
  
  Hi Victoria, Yes, it does! In fact, I’m posting a variation for making it with portobello mushrooms this week!
Sam
0 July 6, 2018Reply

So frustrated. Trying to find the margherita or caprese version. Links keep bringing me here to this sauce one.
- Maya | Wholesome Yum
  0 July 15, 2018Reply
  
  Hi Sam, You can easily use this recipe for a caprese version. For the topping part, try skipping the marinara, brush with olive oil, top with tomatoes, mozzarella, and maybe minced garlic, then bake. Add fresh basil after.
carrie kenney
0 April 6, 2018Reply

This sounds so good and I’ve never had eggplant before lol but i got one to try today. I’ve read that you should place the eggplant slices on a sheet pan lined with paper towels and lightly salt them and cover with paper towles and weigh it down and let it sit for a little bit. so I’m going to do that and I love garlic so I’m going to add some thinly sliced garlic cloves.
- Maya | Wholesome Yum
  0 April 7, 2018Reply
  
  I love garlic too, Carrie! Have a great day!
Taryn
0 August 21, 2016Reply

Pizza anything is a winner for me. I’m the only one in my house who eats eggplant so I won’t even need to share!
Tasha
0 August 21, 2016Reply

Love this idea! Eggplant is one of my all time faves, I am definitely going to give this a try.
Sarah
0 August 21, 2016Reply

Do you know, I don’t think I’ve ever eaten eggplant? This recipe looks so good – I will have to give them a try!
STACEY
0 August 21, 2016Reply

Oh these look great! I love pizza, and I don’t believe I have ever made anything with eggplant before. 🙂
Kim | Low Carb Maven
0 August 20, 2016Reply

Yum! I have made portobello pizzas before but not eggplant pizzas. I love the idea about cooking them on the grill! It’s just too hot here to even think about using the oven yet. These look great! Thanks for the recipe.