Craving pizza but not the heavy carbs? Let me introduce you to your new weeknight obsession: Mini Eggplant Pizzas. These little beauties are everything you love about pizza — melty cheese, herby tomato sauce, juicy toppings — just without the crust.
They’re low-carb, naturally gluten-free, and come together in under 30 minutes. Perfect as a snack, light dinner, or fun party appetizer.
✨ The Healthier Way to Eat Pizza (Without Missing the Cheese)
If you’re trying to eat lighter, more veggie-forward meals but refuse to give up on comfort food (hi, it’s me 🙋♀️), this one’s for you.
These mini pizzas are:
- ✔️ Cheesy and satisfying
- ✔️ Naturally gluten-free
- ✔️ Keto and low-carb
- ✔️ Super fast to make
All you need is a large eggplant, your favorite pizza toppings, and a hot oven. That’s it!
📝 Ingredients
Here’s what you’ll need:
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara or pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1 small tomato, diced
- 1–2 tbsp chopped fresh basil or parsley
Optional (but delicious):
- Sliced black olives
- Red chili flakes
- Grated parmesan
- Dried oregano
👩🍳 How to Make Mini Eggplant Pizzas
1. Prep the eggplant
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds and lay them on a baking tray lined with parchment paper.
Brush each slice lightly with olive oil and sprinkle with salt and pepper.
2. Bake the base
Roast in the oven for about 15–20 minutes, flipping halfway through, until the eggplant is tender and starting to turn golden.
3. Add the toppings
Take the tray out and spoon a little marinara sauce onto each slice.
Top with diced tomatoes, a sprinkle of mozzarella, and any herbs or extras you love.
4. Melt the cheese
Pop the tray back in the oven and bake for another 5–7 minutes until the cheese is bubbly and melty.
5. Garnish & serve
Top with fresh basil or parsley and serve warm. These are amazing on their own or paired with a crisp salad or roasted chickpeas.
💡 Tips & Variations
- No eggplant? You can totally use zucchini rounds instead.
- Add turkey pepperoni or sautéed mushrooms if you're craving extra protein.
- These work beautifully in an air fryer — just reduce baking time by about 5 minutes.
- If your eggplant tends to be bitter, try salting the slices beforehand and letting them sit for 10 minutes. Then pat dry before baking.
🧡 Final Thoughts
This is the kind of recipe that makes healthy eating feel like a joy, not a punishment. Whether you’re cutting carbs or just want something lighter on pizza night, these mini eggplant pizzas are total winners.
They’re perfect for kids, party platters, or fridge raids when you need something comforting — but still kinda virtuous.
🍆 Mini Eggplant Pizzas
Cheesy, low-carb, and ready in under 30 minutes
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Servings: 3–4 | Diet: Low-Carb, Gluten-Free, Vegetarian
📝 Ingredients
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup marinara or pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1 small tomato, diced
- 1–2 tbsp chopped fresh basil or parsley
Optional Toppings:
- Sliced olives
- Red chili flakes
- Grated parmesan
- Dried oregano
👩🍳 Instructions
- Preheat: Heat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Prepare eggplant: Place sliced eggplant on the tray, brush with olive oil, and sprinkle with salt and pepper.
- Bake base: Roast for 15–20 minutes, flipping halfway through, until tender and lightly browned.
- Add toppings: Spread marinara sauce on each slice. Top with diced tomato, mozzarella, and herbs.
- Melt cheese: Return to oven for 5–7 minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley and serve warm.
💡 Tips & Variations
- Try zucchini rounds instead of eggplant for a fun twist
- Add turkey pepperoni or mushrooms for extra protein
- Use the air fryer to speed up cooking time
- If your eggplant is bitter, salt slices and let rest for 10 mins, then blot dry
Crispy edges, melty cheese, and zero crust guilt — pizza night just got an upgrade!
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