Low-Carb Eggplant Pizza – Gluten-Free Pizza

Have you ever tried eggplant pizza? I’ve seen many versions of eggplant  pizzas on Pinterest and really wanted to give them a try. For those in search for gluten free pizza solutions this might be one of the best alongside this wonderful cauliflower crust pizza.  For me these eggplant mini pizzas seem like a perfect light dinner, appetizer or simply as a side dish. They look good and have a great taste. I actually prefer to serve them with a bit of crunchy bread, but work really good with only some fresh salad aside.

Being eggplant pizzas don’t expect to have a crunchy crust as regular pizza. That’s why I added some corn kernels on top to bring a bit of more texture. For a quick delicious homemade pizza sauce you can try the recipe  I’ve used on this tuna and red onion pizza.

Eggplant has always made a great pair with tomatoes and cheese, these mini pizzas are confirming this really well. If you like eggplants you will love this dish.

Eggplant Pizza

Eggplant Stew
Eggplant Salad
Quick Bread Pizza

Eggplant Pizza

Eggplant Pizza

5 from 1 vote
These eggplant mini pizzas seem like a perfect light dinner, appetizer or simply as a side dish. They look good and have a great taste.
Servings 15 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 (350g) large eggplant , cut into 1/4 inch slices
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 tsp dry oregano
  • 1/2 cup pizza sauce
  • 1 cup (100g) Mozzarela cheese , sliced
  • 5 or 6 cherry tomatoes , sliced
  • 4-5 fresh basil leaves , chopped
  • 1/3 cup corn kernels


  • Wash the eggplant and cut into 1/4 inch slices. Place on paper towels, sprinkle with salt and let them sit for about 20-30 minutes to remove extra moisture. Pat them dry with paper towels.
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  • Preheat oven to 400F (200C).
  • Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil, freshly ground black pepper and oregano.
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  • Roast the eggplant for about 15-20 minutes. Meanwhile prepare everything you need for topping. These are just an idea you can top with whatever you like. 
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  •  Remove from the oven, add tomato sauce, Mozzarella cheese, cherry tomato slices and corn. Sprinkle the basil chopped leaves on top.
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  • Return to oven and broil for 3-5 minutes until cheese has melted.


Serving: 1gCalories: 52kcalCarbohydrates: 5.3gProtein: 3gFat: 2.5gSaturated Fat: 1gCholesterol: 4mgSugar: 2.4g
Calories: 52kcal
Course: Appetizer, Side Dish
Cuisine: American
Keyword: eggplant appetizer, eggplant healthy recipe, eggplant pizza, gluten free pizza, healthy pizza

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Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Leslie Author says:

    I’ve pinned this and i’ve printed it. I want to try this, They look so good!

  2. Liz Author says:

    I’d be happy with these eggplant gems for dinner, a snack or any time!!! Terrific low carb pizza!

  3. Kristi @ Inspiration Kitchen Author says:

    I’ve never tried Eggplant Pizza Ella – but I have to tell you – they look like the perfect appetizer!

  4. Christin@SpicySouthernKitchen Author says:

    What a great way to serve eggplant! Love that you added corn for a texture contrast!

  5. Anu-My Ginger Garlic Kitchen Author says:

    What an innovative and cute idea of making eggplant pizza. Awesome appetizer recipe, but I can have these tiny stunners anytime! 🙂

  6. Maureen | Orgasmic Chef Author says:

    I’ve never had an eggplant pizza but I think I’d love one. 🙂

  7. ritu ahuja Author says:

    Very cute and lovely eggplant pizza. Super tempting. I wish I could grab a bite. Love it. yum yum yum

  8. sera Author says:

    Tasted very good!! Thank you for all the great recipes:)
    But they were a bit watery can I do something different so that they turn out less watery?

    1. Ella-HomeCookingAdventure Author says:

      Did you let them sit on paper towels with some salt, and then pat them dry before baking? It helps. 

  9. Lindsey @ American Heritage Cooking Author says:

    I’ve never seen this! Such a great idea and a healthy twist on pizza!

  10. Lisa Author says:

    These take a long time to make because of all of the wait time, but they are very easy to make and are perfect for nights when there are a lot of things to do and not a lot of time to cook because you can be productive in the in-between times. It is easy and family friendly because everyone can choose their own toppings. I made these with my niece and they were a huge hit. I am so excited to try them again and switch up the toppings to spice things up a bit.

    1. Ella-HomeCookingAdventure Author says:

      Cool.. glad you liked them. I am sure they will be delicious with other toppings.. I try to keep them simple as my daughters don't love spicy or with too many combinations 🙂

  11. Carolyn Author says:

    I have made these. You cannot pick them up like a pizza. The eggplant gets very soggy. You have to eat it with a fork. My question is…(i love cheese. ). Now that I’m on NON-DAIRY, is there anything that I can use in the place of cheese?

    1. Ella-HomeCookingAdventure Author says:

      They don't get as hard as a dough base .. but can be hold in hand. Did you let them sit on paper towel to remove extra moisture? Also make sure not to bake them more than 15-20 minutes, and make sure you cut them thick enough. For non dairy cheese seems some soy cheese might be a good substitute if you can find.

  12. besma Author says:

    trés delicieuse comme re7

    1. Ella-HomeCookingAdventure Author says:

      Merci 🙂

  13. Kathi Author says:

    After slicing, salting, draining and patting with paper towel. I brushed some egg on them, lightly dipped them in Panko crumbs and pan fried in a little olive oil for crispness. Then added my toppings and baked. Instead of corn, I used mushrooms and added pepperoni. They turned out yummy and could be hand held.

    1. Ella-HomeCookingAdventure Author says:

      These are really good tips Kathi, thank you for sharing them.

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