How To Make Eggplant Pizza – A much lighter way to enjoy pizza! Topped with my homemade pizza sauce, cheese, and vegetables, you’ll (hardly) miss the crust!
A blog buddy once deemed me the ‘queen of pizza’.
I have to admit, I kind of enjoy that caption.
I grew up in a family where we either ordered or made pizza at least once a week.
My dad made the BEST pizza, along with his own homemade sauce. I wish I could have gotten his recipe before he passed.
Those memories and his passion instilled in me a love for the Italian pie that has me craving it quite frequently.
Eggplant as a pizza crust
Eggplant makes a great, low carb pizza crust, as it has a fairly neutral flavor that combines well with Italian spices, tomato, and cheese. It’s also much easier to make than dough!
How to prepare eggplant for pizza
The main downfall with eggplant is that it can become soggy.
To remedy this, salt the eggplant, which will draw out the water, and then pat them dry with a clean dish towel.
Pre-baking will then dry the eggplant rounds out even more, preparing it to be a less soggy base for your pizza.
Peel or no peel?
I like mine with the peel.
I feel it gives the pizza a bit more stability, I enjoy the taste, and it’s full of nutrients!
Just be sure you give it a good wash beforehand.
How many calories are in eggplant pizza?
This can be a loaded question, as it depends A LOT on your toppings!
Assuming an eggplant gives you about 12 1/2-inch slices, each eggplant slice is about ten calories. This doesn’t take into account the oil used for baking or any toppings.
For each slice, figure on a tablespoon of tomato sauce, which clocks in at about four calories, plus one tablespoon of cheese, which is about 28 calories (for cheddar).
Is eggplant high in oxalates?
Since I myself am careful about oxalates right now, I thought some of you might appreciate the information, so I’ll be adding it to some of my posts.
For reference, eggplant is considered medium oxalate (1/2 cup, raw is about 16.2 milligrams). Most folks who are eating low oxalate allow themselves no more than 50 milligrams of oxalates a day.
We enjoyed topping these with my Homemade Pizza Sauce and a combination of white cheddar and parmesan cheeses.
They would also be delicious topped with my Ground Turkey Sausage crumbles!
They are a delicious, low carb, low calorie alternative to the traditional version!
How To Make Eggplant Pizza
Equipment
Ingredients
- 1 large eggplant sliced into 1/2 inch rounds (I leave the skin on, but you can peel it if you wish)
- salt for sweating the eggplant and for taste
- olive oil spray
- toppings of your choice
Instructions
- Preheat the oven to 350 degrees.
- Place the eggplant rounds onto a clean dish towel.
- Lightly salt each side of the eggplant rounds.
- Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.
- Press down on the eggplant slices with the towel to squeeze out some of the water.
- Spray each side of the rounds with an oil spray (I use a Misto for this step).
- Place the rounds onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).
- Place the pan back into the oven for about 10 minutes, until toppings have cooked through.
- Remove and enjoy!
Notes
Nutrition
Notes:
Be sure to NOT over-oil the eggplant during the first bake. Oil will make the rounds soggy, which is the opposite of the point of the pre-bake.
Shared with: Full Plate Thursday
Natalie says
Looks and tastes delicious!
Michelle says
I made these tonight for my family – 4 kids who are 10 and under. It was a Hit! And that is saying something when all 4 kids like it!
Lauren says
Yay, that’s great Michelle, thanks for the comment!
Miz Helen says
Just beautiful and delicious! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
Suzy Godfrey says
these are so tasty looking,,,and they’ll work for my low carb lifestyle!
Brittany says
As a blogger as well I really like the idea of going through old recipes and focusing on ones that you LOVE. I have a lot of recipes that are delicious but definitely need new photos. Let’s just say my photography has gotten much better in the past 5 years. 🙂
These mini pizzas look awesome. Pinning now.
Lauren says
Thanks Brittany! I think we all start out not knowing exactly what we’re doing. Thanks for sharing the recipe! 🙂
Amy @ The Little Honey Bee says
I totally did the same thing this weekend with my recipe page 🙂 this looks delicious! I love eggplant pizzas.
Marie @ Not Enough Cinnamon.com says
I know exactly what you mean Lauren! I find it hard as a food blogger to find a good balance between ‘creative’ recipes that really bring something new to the table (if I may say;)) but that I won’t necessarily make again and good old favorites that I make over and over but that are already all over internet. Lately I’ve been itching to post my recipe for baked sweet potato fries because we basically eat some EVERY SINGLE WEEK but I feel the world doesn’t need yet another recipe…
Anyway, these eggplant pizza look delicious! I love to make ‘pizza’ with zucchini and I bet it would be great with eggplant too 🙂
Gabby @ the veggie nook says
Love this idea girl! I cannot wait to try this out!
I felt the same as you when I first started blgging, maybe it’s time I do some recipe index editing as well! Now I post what I’m completely happy with and don’t feel compelled to post everyday or at times even every week. We need to do what is right for us in the end!
Lauren says
Thanks Gabby! It’s nice to know you can relate. 🙂 I miss seeing you ‘around’ as much, but I know you’re busy with your life too. Hope all is going well with you! 🙂
Katie (The Muffin Myth) says
I love this idea! I’ve been experimenting with low carb eating lately because I feel that as a vegetarian my diet tends to be quite carb heavy. I love eggplants, and pizza, and so this is the perfect combination. Will definitely be making these asap!
Mike @TheIronYou says
Can I have two servings of those eggplant pizzas with cheese, please? It is to go…
😉
Lauren says
Lol, swap me for some of your enchilada casserole and you have a deal! 🙂
Danielle @ theCHARMITspot says
These pizzas are so creative! AND they look so tasty, healthy, and fresh! I really like this idea, I’m going to have to save this recipe. Thanks for sharing! Yum!
Dana says
I love pizza because you can make it different every time. My family also regularly makes pizza at home, and host a monthly pizza party for friends to come and make their own pizzas. I make a roasted garlic crust that is awesome. When making pizzas for myself, I like to try interesting crusts. I haven’t tried the cauliflower crust yet and will be trying the quinoa crust this weekend after I restock my supply. It is a great way to use up little bits of things in your refrigerator. I am new to your blog and am enjoying it very much.
Lauren says
Thanks so much Dana! Roasted garlic in the crust sounds delicious!…and I’m digging your monthly pizza party idea. 🙂
Vicky says
These look lovely, my son loves pizza toppings on aubergine slices!
Sharon says
Holy mackerel, Lauren! You *are* the queen of pizza! 🙂 These eggplants look so tasty. I’m pinning this recipe STAT! Now how to decide which of your pizzas to make first?! Have a great weekend! 🙂
Lauren says
Hah, thanks Sharon! I hope you enjoy any that you try! 🙂