Low Carb Eggplant Pizza

GF LC

A low carb eggplant pizza recipe that uses sliced eggplant instead of a carb-heavy breaded crust. Tons of flavor and super simple to assemble, this recipe is gluten-free, vegetarian and vegan-friendly.

Does anyone else feel like eggplant is a forgotten veggie? I mean, besides the eggplant emoji, when is the last time you thought about eggplant? Or purchased eggplant? Or maybe you’ve never even eaten it before?!

I remember the first time I tried eggplant… it was post-college and layered with cheese and basil and pan-fried to perfection. I loved it, but if I’m being honest, eggplant isn’t a veggie I buy on the regular.

Slices of eggplant on a baking sheet with parchment paper-- they are eggplant pizzas topped with cheese, sauce, and some greens.

But lately, Isaac and I have been low-key obsessed with this eggplant pizza, so I see a lot more eggplant in my near future.

Eggplant is a great “vehicle” for flavor. What do I mean by this? It’s pretty mild on its own so it pairs really well with complex flavors, making it a great base for a recipe! I had the idea of creating a pizza using eggplant as the crust one weekend when pizza was on my brain. I love that this pizza is easily made low carb by using eggplant and how simple this pizza was to create (aka much easier than putting together a cauliflower crust!).

It’s definitely more of a fork and knife pizza, but trust me when I say that it’s really delicious and just like regular pizza.  And you can top it with anything you desire! I made this veggie version to share, but I’ve also made a meat version with chicken sausage from our local farmers market and it was phenomenal. If you want a little more protein, follow the instructions for how to add ground meat (or veggie crumbles) to the recipe.

Spatula and hand picking up a slice of eggplant pizza.

Benefits of Eating Eggplant

Eggplants are very nutrient dense – meaning they pack a lot of vitamins and minerals in without a ton of calories. They’re low in carbs, but high in fiber, folate, potassium and manganese along with other vitamins and minerals. One important thing to note: eggplant, just like tomatoes, potatoes, peppers and tomatillos, are in the nightshade family. Nightshades are typically safe to consume but they do contain alkaloids so if you’re someone who struggles with autoimmune conditions, IBS or other food sensitives consuming nightshades might contribute to your condition. Learn more about nightshades here.

Is Eggplant Good for Losing Weight?

Because of eggplant’s texture, flavor and ability to replace higher calorie foods, eggplants are great to incorporate when trying to lose weight – and this recipe is the perfect example! Instead of making or ordering pizza with a doughy crust loaded with calories, you can easily make this eggplant pizza that is packed with fiber, vitamins, and minerals! All the pizza flavor is still there — you’re just replacing the crust with something a bit healthier.

Two piece of eggplant pizza on a plate with a couple slices cherry tomatoes next to them, and a fork to the side.

How Do You Cook Eggplant?

There is a myth that raw eggplant is poisonous. This isn’t true, however, the leaves and flowers of the plant can be toxic. And like I mentioned above, plants in the nightshade family, all contain alkaloids. One alkaloid present in eggplant is called solanine and it can be poisonous when consumed in extremely large quantities.

So yes, eggplant is okay to consume raw, but at the end of the day it tastes much better cooked – plus there are so many ways to cook it! You can eat the skin and the small seeds, just make sure you cut off the green stem on the top. You can cut it into strips (lengthwise) or into rounds (widthwise). Bake it, roast it, grill it, pan-fry it… so many options. As for peeling eggplant, you certainly don’t have to peel them – it’s really your choice. The skin is completely edible, but sometimes with larger eggplants, the skin can be a little tough and you may want to consider peeling.

For this low carb eggplant pizza recipe I didn’t find the skin to be too tough, but if you’re using a large eggplant and don’t want to deal with biting through the tough skin, go ahead and peel your eggplant before using it in this recipe.

More Eggplant Recipes

More Healthy Pizza Inspired Recipes

If you try this eggplant pizza recipe be sure to leave a comment and star rating letting me know how it turned out. Your feedback is so helpful for me and other EBF readers who are planning to try the recipe! 

Low Carb Eggplant Pizza

4 from 75 votes
A low carb eggplant pizza recipe that uses sliced eggplant as the crust instead of a carb-heavy breaded crust. Tons of flavor and super simple to assemble, this recipe is vegetarian and vegan-friendly. 
Slices of eggplant on a baking sheet with parchment paper-- they are eggplant pizzas topped with cheese, sauce, and some greens.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

  • 1 large eggplant
  • 1 Tablespoon olive oil
  • 1/2-1 cup no sugar added pizza sauce*
  • 2 garlic cloves, minced
  • 1/2 yellow onion, sliced
  • 1 cup fresh baby spinach
  • sea salt, to taste
  • ground pepper, to taste
  • 3/4 cup shredded mozzarella cheese
  • ¼ cup chopped fresh oregano
  • crushed red pepper, optional

Instructions
 

  • Preheat: Preheat the oven to 400°F.
  • Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 inch thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down.
  • Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted.
  • Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted.
  • Serve: Serve immediately with more fresh oregano and crushed red pepper.

Video

Notes

  • For the pizza sauce you can make your own using my recipe or use store-bought. My favorite store-bought option is Rao’s Homemade.
  • If you’d like to add more protein to this dish, simply add about 8 oz of ground chicken sausage or veggie sausage to the skillet with the garlic and onion. Sauté until sausage is thoroughly cooked and then add your pizza sauce and spinach.

Nutrition

Serving: 1/2 of recipe Calories: 331kcal Carbohydrates: 25g Protein: 17g Fat: 19g Sodium: 791mg Fiber: 9g Sugar: 15g
Course: Lunch/Dinner
Cuisine: American
Keyword: eggplant crust pizza, eggplant pizza, low carb eggplant pizza

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    76 comments
    1. Amy Olender
      August 31, 2021 AT 8:42 pm

      5 stars
      My family loved this, and I’ve already recommended to my sister! I used dried tomato spread and Italian seasoning instead of pizza sauce, and that worked great! The second time I made it (in two days) I made a lot more onions and spinach for the topping. I also had marinated mozzarella in my fridge, so I used that cut in pieces. Delicious!

      1. Brittany Mullins
        September 2, 2021 AT 11:11 am

        Woo!! So pumped to hear this eggplant pizza was a hit, Amy! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

    2. Cathy den Boer
      August 9, 2021 AT 1:44 pm

      5 stars
      Loved this recipe.I have a tendency to buy eggplant and not get around to using it in time since some recipes are long and involved. This was quick, easy & used ingredients I usually have on hand. I added some leftover peppers & sausage and some dollops of ricotta cheese I needed to use up. It was delicious!

      1. Brittany Mullins
        August 10, 2021 AT 7:39 pm

        So glad you loved this recipe, Cathy! Thanks for making it and for the review. I so appreciate it.

    3. Rachel Smith
      July 15, 2021 AT 2:40 pm

      need to put in your recipe on nutrition chart how much saturated fat and cholesterol.

    4. Ellen
      June 27, 2021 AT 7:54 pm

      5 stars
      This was delicious! We had it as a side dish with seafood. Recipe is a keeper.

      1. Charles
        July 17, 2021 AT 12:06 am

        3 stars
        Although it had great flavor, before you can pawn it off as pizza it needs to be drier.Much too soggy and l followed the directions pretty good

        1. Brittany Mullins
          July 19, 2021 AT 2:47 pm

          Thanks for the feedback, Charles. I appreciate you trying it!

      2. Brittany Mullins
        June 28, 2021 AT 11:49 am

        Yay!! So glad this recipe was a hit. Thanks for the review, Ellen!

    5. Shawna
      June 26, 2021 AT 6:47 pm

      5 stars
      This recipe is a favorite in the summertime when the garden is producing almost more eggplant than we can handle. I use Ichiban type eggplants and cut them in long slices, arranging them on a pan, and treating the whole thing like one big pizza. I usually leave out the spinach and add lots of basil, also from the garden.

      1. Brittany Mullins
        June 28, 2021 AT 12:14 pm

        Yay!! I’m so happy to hear that you’ve been enjoying this eggplant pizza, Shawna! Thanks for the review. It means the world to me!

Parchment paper lined with protein balls.

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