Eggplant Pizza is a low-carb alternative to the traditional version, using sliced eggplant as the pizza crust. You’ll enjoy all the pizza flavor you love, while getting extra veggies in each bite. Plus, you don’t have to mix together a pizza dough!
I originally came up with this recipe back in 2011, when I was craving an English muffin-style pizza that I used to make as a kid. I figured, sliced eggplant was a similar shape to an English muffins, so why not try using it as a pizza base?
The result is definitely not as sturdy as a traditional pizza crust (I tend to eat these with a knife and fork) but it’s a lot less labor intensive than making my famous cauliflower pizza crust, or even an almond flour pizza crust.
What You Need to Know About Eggplant
- What does eggplant taste like? It has a mild, relatively neutral flavor when it’s cooked. It has a soft, creamy texture, that makes it a soft pizza crust, but it contributes very little flavor to this overall dish, even when you leave on the skin!
- When is eggplant in season? Eggplant is in season from July to October. If you have any extra eggplant on hand, be sure to also try my easy Ratatouille recipe.
- Does it have health benefits? Research suggests that eating eggplant may help to protect heart function, and they may also play a role in blood sugar regulation.
- Can you eat the skin? Yes! Eggplant skin is totally edible, and when you buy smaller-sized eggplants, the skin should be very tender and easy to chew.
How to Make Eggplant Pizza
- Slice the eggplant. Preheat your oven to 400ºF and line a baking sheet with parchment paper. Slice the eggplant into rounds, about 1/4- to 1/2-inch thick. (The thinner you slice it, the more flimsy the pizza will be.) There’s no need to peel the eggplant; I find that the peel helps them hold their shape better.
- Bake. Arrange the sliced eggplant on the lined baking sheet, and lightly brush the tops with oil. (This is optional; skip if you prefer to cook without oil.) Sprinkle with salt, then bake until the eggplant is easily pierced with a fork, about 15 minutes.
- Add the toppings. Remove the eggplant from the oven, and add the toppings. Start with your favorite marinara sauce, then add on the cheese and any other veggies or meats that you like. Return the pan to the oven to let the cheese melt, about 5 to 8 more minutes.
- Enjoy! Use a spatula to serve the eggplant pizzas, and enjoy them warm. I usually serve these with a knife and fork, but if they cool down enough to handle, you can also fold them in half to eat with your hands. (Similar to eating a taco.)
Eggplant pizza can be stored in an airtight container in the fridge for up to 5 days. To reheat, place the pizza in a preheated oven to warm up for 5 to 10 minutes at 400ºF.
Tips for Working with Eggplant
- Slice crosswise. I find eggplant the easiest to work with when you slice it into circles, rather than lengthwise. The resulting eggplant pizza is smaller, but not so flimsy to eat!
- Don’t peel it. It’s not necessary and will save you time! Plus, there are antioxidants in their skin called anthocyanins, which contribute to their vibrant purple color.
- Make it less soggy. You can let the eggplant “sweat” by salting it and letting it rest for 30 to 60 minutes ahead of time. When you’re ready to cook it, rinse the salt off with water and dry well. I never take the time to do this, and I’m still satisfied with the eggplant pizza, but feel free to experiment with it!
- Choose smaller eggplants. The smaller ones tend to be less bitter, with thinner skin and less seeds.
Looking for other ways to satisfy your pizza cravings? Try Cauliflower Steak Pizzas or Zucchini Boat Pizza for a similar veggie-forward concept, or try my Almond Flour Pizza or Socca Pizza for more of a traditional crust.
- Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Slice the eggplant crosswise, making round slices that are roughly a 1/4- to 1/2-inch thick. (The thinner you slice them, the more flimsy they will be, but the faster they will cook.)
- Arrange the slices in a single layer on the baking sheet, and lightly brush the tops with olive oil. Sprinkle each slice with salt, then bake until the slices are tender and easily pierced with a fork, about 15 minutes.
- Remove the eggplant from the oven and add the marinara sauce and cheese to each slice. (I use roughly 2 teaspoons of sauce and 2 tablespoons of cheese per piece; this will vary by size, though.)
- Return to the oven to bake until the cheese is melted, about 5 to 8 more minutes. Serve warm right away, with fresh basil on top, if desired. Leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, preheat the ove to 400ºF and bake untill everything is hot, about 8 to 10 minutes.
If you try this Eggplant Pizza recipe, please leave a comment below letting me know how you like it. And if you make any other modifications, I’d love to hear about those, too!
Reader Feedback: Do you have any other recipe requests for using up eggplant?