Tender roasted eggplant rounds make the perfect gluten-free “crust” for pizza. This easy eggplant pizza recipe is just the start—top it your way and get creative with endless combinations!
Photo Credits: Suzy Karadsheh
I like classic pizza as much as the next person, but when I wanted a gluten-free alternative to serve a big group, eggplant came to the rescue. When roasted, the eggplant becomes tender but is still sturdy enough to support pizza toppings, which makes it the perfect gluten-free, low carb pizza option to serve my veggie-loving friends.
I am all about using eggplant in unusual ways–heck, I’ve turned the deep purple fruit into vegan meatballs , delicious dips , and even fries , so eggplant pizza makes perfect sense to me! For my pizza, I went with vegetarian toppings: spinach, mushrooms, mozzarella cheese, and marinara sauce . But, like any pizza, the topping possibilities are endless. So go ahead and grab an eggplant, slice it up, and top it with your favorite ingredients. Get the kids or your friends involved and dinner will be on the table in about 35 minutes!
- Ingredients for this Recipe
- How to Make Eggplant Pizza
- Ways to Mix it Up
- What to Serve with Eggplant Pizza
- More Low Carb Recipes
- Eggplant Pizza Recipe with Spinach and Mushrooms Recipe
Ingredients for this Recipe
It’s never a bad idea to raid your fridge for things to use as toppings for your eggplant pizza recipe. Here is what I ended up using:
- Eggplant: Look for globe eggplants, which are large enough to make a sturdy base. You don’t need to peel it first, as the skin will become tender in the oven.
- Marinara sauce: Store-bought sauce is great here, unless you have a cup of homemade spaghetti sauce to use up. I prefer a smooth marinara to a chunky one for this particular recipe because it’s easier to layer the cheese and chunky toppings on a smooth surface.
- Cheese: I like fresh mozzarella here, which has a delicate, clean flavor with a soft, milky texture that melts perfectly on these small bites!
- Vegetables: A handful of baby spinach and any sliced mushrooms you like (white mushrooms or baby bella mushrooms) will work well here.
- Olive oil : Use a high quality extra virgin variety (I love our rich Italian Nocellara with this recipe).
- Kosher salt: Perks up the flavor, and draws out the eggplant’s bitter water.
How to Make Eggplant Pizza
- Get ready. Heat the oven to 425°F. Brush a large sheet pan with extra virgin olive oil. Slice a large eggplant into 1/2-inch rounds. Slice 6 ounces white mushrooms and 10 ounces fresh mozzarella.
- “Sweat” the eggplant’s bitter water (optional). If you have the time, season the eggplant slices with salt on both sides (I used about 1 teaspoon). Let it “sweat” for about 20 to 30 minutes, then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly and move on to the next step.
- Roast the eggplant. Arrange the eggplant slices in one layer on the prepared sheet pan. Brush the top of each eggplant slice generously with extra virgin olive oil. Bake on the middle rack of your heated oven for about 15 to 20 minutes, or until the eggplant has softened, turning over halfway through.
- Meanwhile, saute the mushrooms and spinach. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Add the mushrooms and toss regularly until they gain some color, about 5 minutes. Stir in the spinach briefly until it wilts. Season with a pinch of salt.
- Top and broil the eggplant “crust”. Once the eggplant is tender, take it out of the oven and spoon about a tablespoon of marinara over each slice. Top with a slice of fresh mozzarella, then switch the oven to broil. Return the pan to the oven and watch closely—pull it out as soon as the cheese melts, about 1 to 2 minutes. Arrange the mushroom and spinach mixture over the eggplant slices. Enjoy!
Ways to Mix it Up
I used spinach and mushrooms, but if they aren’t your thing, here are some ideas for other eggplant pizza toppings to try:
- Change the sauce: Instead of a red sauce, use a dollop of basil pesto , garlicky whipped toum , or smoky romesco . (All of these would also make great sauces on the side!)
- Fresh toppings: Halved cherry tomatoes or sliced on-the-vine tomatoes, sliced canned artichokes, roasted bell peppers , sautéed zucchini, sautéed onions, fresh basil and arugula, cooked ground beef, or shredded chicken.
- Pantry toppings: Olives , sun-dried tomatoes , anchovies, pepperoncini, spicy harissa .
What to Serve with Eggplant Pizza
Eggplant pizza also makes a tasty veggie-packed lunch with nothing more than a crunchy cucumber salad on the side. I also like serving as a snack with other small bites . Here are some of my favorites:
- Buttered radish
- Greek salad skewers
- Prosciutto and melon
More Low Carb Recipes
Sides and Small Plates
Cacio e Pepe Cabbage
Italian
Zucchini Parmesan
Italian
Easy Eggplant Parmesan
Breakfast
Crustless Quiche with Spinach and Mushrooms
Browse all Mediterranean recipes . Visit Our Shop .
Ingredients1x2x3x
- ▢ 1 eggplant, sliced into 1/2-inch rounds
- ▢ Kosher salt
- ▢ Extra virgin olive oil
- ▢ 6 ounces white mushrooms, sliced
- ▢ 2 cups fresh baby spinach
- ▢ 1 cup marinara sauce (store-bought or homemade )
- ▢ 10 ounces fresh mozzarella, sliced
Instructions
- Get ready. Heat the oven to 425°F. Brush a large sheet pan with extra virgin olive oil.
- “Sweat” the eggplant’s bitter water (optional). If you have the time, season the eggplant with salt on both sides (I used about 1 teaspoon). Let it “sweat” for about 20 to 30 minutes, then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly and move on to the next step.
- Roast the eggplant. Arrange the eggplant slices in one layer on the prepared sheet pan. Brush the top of each eggplant slice generously with extra virgin olive oil. Bake on the middle rack of your heated oven for about 15 to 20 minutes, or until the eggplant has softened, turning over halfway through.
- Meanwhile, saute the mushrooms and spinach. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Add the mushrooms and toss regularly until they gain some color, about 5 minutes. Stir in the spinach briefly until it wilts. Season with a pinch of salt.
- Top and broil the eggplant “crust”. Once the eggplant is tender, take it out of the oven and spoon about a tablespoon of marinara over each slice. Top with a slice of fresh mozzarella, then switch the oven to broil. Return the pan to the oven and watch closely—pull it out as soon as the cheese melts, about 1 to 2 minutes.
- Finish and serve. Arrange the mushroom and spinach mixture over the eggplant slices. Enjoy!
Video
Notes
- It’s important to slice the eggplant into thicker rounds (about 1/2-inch slices) so that they do not burn in the oven and also so that they provide a sturdy base for your toppings.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. To reheat, pop them onto a sheet pan and into the oven at around 350°F until warmed through.
- Change up the toppings! Add a handful of cherry tomatoes or olives. Or go for a Margherita pizza with mozzarella cheese, sliced tomatoes, and basil. Try a different combination of veggies like bell peppers, zucchini and onions.
Nutrition
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*This post has recently been updated with new information for the readers’ benefit.
Low Carb Eggplant Pizza
Ingredients
- 1 eggplant, sliced into 1/2-inch rounds
- Kosher salt
- Extra virgin olive oil
- 6 ounces white mushrooms, sliced
- 2 cups fresh baby spinach
- 1 cup marinara sauce (store-bought or homemade )
- 10 ounces fresh mozzarella, sliced
Instructions
- Get ready. Heat the oven to 425°F. Brush a large sheet pan with extra virgin olive oil.
- “Sweat” the eggplant’s bitter water (optional). If you have the time, season the eggplant with salt on both sides (I used about 1 teaspoon). Let it “sweat” for about 20 to 30 minutes, then wipe off the beads of water and any excess salt. If you don’t have the time, you can season the eggplant lightly and move on to the next step.
- Roast the eggplant. Arrange the eggplant slices in one layer on the prepared sheet pan. Brush the top of each eggplant slice generously with extra virgin olive oil. Bake on the middle rack of your heated oven for about 15 to 20 minutes, or until the eggplant has softened, turning over halfway through.
- Meanwhile, saute the mushrooms and spinach. In a large skillet over medium-high heat, heat about 1 tablespoon olive oil. Add the mushrooms and toss regularly until they gain some color, about 5 minutes. Stir in the spinach briefly until it wilts. Season with a pinch of salt.
- Top and broil the eggplant “crust”. Once the eggplant is tender, take it out of the oven and spoon about a tablespoon of marinara over each slice. Top with a slice of fresh mozzarella, then switch the oven to broil. Return the pan to the oven and watch closely—pull it out as soon as the cheese melts, about 1 to 2 minutes.
- Finish and serve. Arrange the mushroom and spinach mixture over the eggplant slices. Enjoy!
Video
Notes
- It’s important to slice the eggplant into thicker rounds (about 1/2-inch slices) so that they do not burn in the oven and also so that they provide a sturdy base for your toppings.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. To reheat, pop them onto a sheet pan and into the oven at around 350°F until warmed through.
- Change up the toppings! Add a handful of cherry tomatoes or olives. Or go for a Margherita pizza with mozzarella cheese, sliced tomatoes, and basil. Try a different combination of veggies like bell peppers, zucchini and onions.
Nutrition
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