Eggplant Pizza
Eggplant pizza is a wholesome, gluten-free alternative to traditional pizza. Thick slices of roasted eggplant act as the base, topped with rich tomato sauce, melted cheese, and Mediterranean-style toppings. It’s simple to make, naturally low-carb, and packed with vegetables and flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
1 large eggplant
2 tbsp olive oil
Salt & black pepper, to taste
Toppings:
½ cup marinara or pizza sauce
¾ cup shredded mozzarella cheese
2 tbsp grated Parmesan
Cherry tomatoes, sliced
Black olives, sliced
Bell peppers or mushrooms, thinly sliced
Fresh basil or oregano
Optional protein toppings:
Grilled chicken pieces
Tuna flakes
Chickpeas
Instructions
Prepare the Eggplant Base:
Preheat oven to 200°C (400°F).
Slice eggplant into ½-inch thick rounds.
Place slices on a baking tray lined with parchment paper.
Brush both sides lightly with olive oil and season with salt and pepper.
Pre-Bake Eggplant:
Bake eggplant slices for 12–15 minutes, flipping halfway, until tender and lightly golden.
Add Toppings:
Remove eggplant from oven.
Spread a spoonful of pizza sauce on each slice.
Sprinkle mozzarella and Parmesan evenly.
Add vegetables and optional protein toppings.
Bake Again:
Return to oven and bake for 8–10 minutes until cheese is melted and bubbly.
Finish & Serve:
Garnish with fresh basil or oregano.
Serve hot as an appetizer, snack, or light meal.
Tips & Notes
Avoid Sogginess: Pre-baking the eggplant is essential for a firm base.
Extra Flavor: Add garlic powder or chili flakes before baking.
Dairy-Free Option: Use vegan cheese or skip cheese and drizzle with olive oil.
Meal Prep Friendly: Pre-roast eggplant and assemble pizzas fresh when needed.
Frequently Asked Questions
Q: Can I air-fry eggplant instead of baking?
A: Yes, air-fry at 190°C (375°F) for 10–12 minutes, flipping once.
Q: Can I make this vegan?
A: Absolutely—use plant-based cheese or Mediterranean veggies only.
Q: Can I store leftovers?
A: Best eaten fresh, but leftovers can be refrigerated for up to 1 day and reheated in the oven.
Nutritional Information
Calories: ~220 kcal
Protein: 10 g
Carbohydrates: 14 g
Fiber: 5 g
Fat: 14 g
Saturated Fat: 4 g
Sugar: 6 g
Sodium: 320 mg