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!
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!
Table of Contents
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:
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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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This was really and the instructions were easy to follow. My first time making anything with eggplant. I will definitely make this again. I didn’t have any sauce that saved a little on the carbs but I don’t think it needed it.
This was really and the instructions were easy to follow. My first time making anything with eggplant. I will definitely make this again.
This was delicious and very easy! I used basil pesto rather than the marinara sauce. Toppings I had on hand and used were sun-dried tomatoes, orange bell pepper slices, green olives, and sliced red onion. Yummy! Thanks Suzy! I wish we had some leftovers!
Delicious!! The eggplant was cooked perfectly. I used portobello mushrooms because that is what I had on hand. We also used a cashew mozzarella as my kiddo is vegan. Turned out great!
Wonderful meatless dish. I added fresh basil at the end and my new fave spice – Aleppo pepper. Delicious! I wonder if you can swap large portobello mushrooms instead of the eggplant on the bottom, then add marinara and cheese. This recipe could be fun to play around with.
I think the portobello mushrooms would work really well here, Judy!
Thank you for explaining how to choose, prep and bake the eggplant. I love eggplant Parm and was looking for a healthier way to cook it. I think this was my first time cooking eggplant and it came out spectacular! So cheesy and yummy and a great way to use up mushrooms and spinach I had.
This is amazing! Do you think this could be done on a Blackstone flat grill? We’re RVers and we primarily cook outside on the flat griddle. Thank you for your recipes!
Hi, Emily. I think that would work, but I’ve never prepared these that way, personally. If you give it a try, I’d love to know your thoughts!
This recipe is so simple yet so delicious. It was a hit! Until I started using your recipes I wasn’t sure about how to work with eggplant or cook it properly. You’ve shown me it can be done, and with great results. Thank you!
Wonderful! I love hearing that, Jenny!
Hi Suzy, I made the Eggplant Pizza with cheese and mushrooms for a Super Bowl appetizer and it was the hit of the night. The flavors were delicious and it’s healthy, easy to make and it looks so pretty!
I’m making it tonight and next week. Thanks so much!! Your recipes are well tested and are always a winner. Thanks for introducing me to za’tar!
You are very welcome, Peggy!! I’m glad you’re enjoying the recipes!!
Every single ingredient is a favorite, but I’ve never roasted eggplant rounds that could stand up as handheld appetizers. These are served with a fork, right?
Hi, Betty. Yes… I think that would work best.
This looks delicious! How can leftovers be stored and for how long?
You had leftovers?! Lol. I put my 2 leftovers on a plate in the microwave for 45-60 sec and they were perfect. Or the oven will work fine for more. We saved the 2 leftovers just to see how well they reheat, otherwise my family would ensure no leftovers. Awesome recipe! I planted my eggplant today so this recipe can be repeated over and over!!