Low Carb Eggplant Pizza – The Big Man’s World ®

This eggplant pizza it may be low carb, but it’s packed with flavor. Ready in minutes, it’s healthy, delicious, and whips up in no time!

Pizza is hard for anyone to resist.

Seriously, if it could be its own food group, I’d be a huge supporter of it.

As someone who loves a good pizza, I’m open to trying it in fun and creative ways. These include making it crustless, using cauliflower as the base, or even cutting carbs altogether.

For something different, I love swapping out a standard crust for a eggplant rind.

Why you will love this recipe

• Healthy. This version provides fewer carbs and calories and is packed with nutrients.
• It tastes like regular pizza. Covered with pizza sauce and lots of cheese, you won’t notice that the dough is made with eggplant!
• Suitable for weight loss. This pizza is excellent to include in your diet if you are losing weight. It’s low in calories but super filling.
• Easy to do. You will need simple ingredients that you probably have in your kitchen right now!

What we love about this recipe is that it’s a fantastic way to use up a lot of eggplant. I mean, eggplant can be hard to work with, but using it as a crust has been a game changer!

Ingredients needed

There are only 5 key ingredients to make this recipe. Like all good pizza, you can customize it however you want. Here is everything you will need:

• Eggplant. Choose a large eggplant so that thick slices can be cut.
• Olive oil. Or any oil with a neutral flavor. This is used to pre-roast the eggplant.
• pizza sauce. Use your favorite packaged sauce or try a pomodoro or sugo sauce.
• Vegetables. We use mushrooms, bell peppers, and onions, but any dressing works.
• Cheese. A mix of mozzarella cheese and provolone cheese produces a better melt.
• seasonings Italian seasonings, salt and pepper.

How to make eggplant pizza?

1. Homework. Slice the eggplant lengthwise, about 1/3-inch thick. Rub olive oil on both sides of the eggplant slices, place on a lined baking sheet, and sprinkle with salt and pepper.

2. Bake. Bake the eggplants for 12-15 minutes or until soft in the middle.

3. add toppings. Spread a layer of pizza sauce over the eggplant slices, then sprinkle on some cheese. Add your toppings of choice, then add more cheese.

4. Bake again. Turn oven to broil and broil eggplant pizzas for 5-10 minutes or until cheese is melted.

Tips to make the best recipe.

• Choose fresh eggplant. Opt for eggplants that are firm and soft, with no mushy parts. These will grill the best.
• Cut the aubergines evenly. This will ensure that the eggplant slices cook evenly and thoroughly.
• Don’t overload yourself with ingredients. Unlike a traditional pizza crust, the eggplant version cannot handle a large number of toppings.
• Don’t skip the salting. Adding salt to the eggplants before roasting helps to remove excess moisture, which in turn will produce tender eggplants, not soggy!

flavor variations

Like a traditional pizza, the beauty of this one is how easy it is to customize. Here are some ideas to get started:

• Use different sauces. Swap the sauce for an Asian-style umami sauce, such as katsu sauce, bulgogi sauce, or eel sauce.
• add pesto. We like to use a pesto with nuts or a sun-dried tomato version.
• Vary the vegetables. Swap out the greens and top with zucchini, garlic, grape tomatoes, and more.
• add protein. Like any good pizza, it’s always a good idea to add some chicken breast, shrimp, or even bacon!

storage instructions

Store: Leftovers can be stored in the refrigerator, covered, for up to five days.

Freeze: Place the baked and cooled pizzas in a shallow container and store in the freezer for up to 2 months.

Overheating: Always reheat pizza in a preheated oven until cheese is bubbly.

Recommended tools to make this recipe.

More Delicious Pizza Recipes to Try

Frequent questions