Low Carb Eggplant Pizza
This Low Carb Eggplant Pizza is a healthy, gluten-free alternative to traditional pizza. Thick roasted eggplant slices replace the crust, then are topped with marinara, melty mozzarella, and your favorite toppings. Ready in 30 minutes, this low-carb eggplant pizza is perfect for keto-friendly dinners and veggie-packed comfort food.
Ingredients
- Main Ingredients:
- 1 large eggplant
- 1 cup marinara or pizza sauce low-sugar preferred
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Seasonings & Flavor Base:
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- Optional: garlic powder or red pepper flakes
- Pantry Staples:
- Parchment paper
- Fresh basil for garnish optional
Instructions
- Preheat Oven:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Prepare Eggplant:
- Slice eggplant into ½-inch thick rounds.
- Arrange in a single layer on baking sheet.
- Brush both sides lightly with olive oil.
- Sprinkle with salt and pepper.
- Roast First:
- Roast for 15–18 minutes, flipping halfway through, until tender and lightly golden.
- Remove from oven.
- Add Toppings:
- Spoon marinara onto each slice.
- Sprinkle mozzarella and Parmesan evenly.
- Add Italian seasoning and any desired toppings.
- Bake Again:
- Return to oven and bake 8–10 minutes, until cheese is melted and bubbly.
- Broil 1–2 minutes for golden tops (watch carefully).
- Finish & Serve:
- Let cool 3–5 minutes.
- Garnish with fresh basil or red pepper flakes.
- Serve warm.
Notes
- Slice eggplant thick to prevent floppiness.
- Always roast eggplant before adding toppings to avoid soggy pizza.
- Avoid overloading with sauce.
- Store leftovers up to 3 days in refrigerator.
- Reheat in oven at 350°F for best texture.
- Not ideal for freezing (eggplant texture may change).