Pizza is hard to resist for anyone. Seriously, if it could be its own food group, I would be a big advocate of it. As someone who loves a good pizza, I open to trying it out in fun and creative ways. These include making it crustless, using cauliflower as a base, or even cutting the carbs completely. For something different, I love to swap out a standard crust for an eggplant crust.
Why you’ll love this recipe
Healthy. This version provides fewer carbs and calories and is packed with nutrients. Tastes like regular pizza. Topped with pizza sauce and plenty of cheese, you won’t be able to tell the crust is made with eggplant! Suitable for weight loss. This pizza is great to include in your diet if you are losing weight. It’s low calorie but super filling. Easy to make. You’ll need simple ingredients that you probably have in your kitchen right this second!
What we love about this recipe is that it is a fantastic way to use up plenty of eggplant. I mean, eggplant can be tricky to work with, but using it as a crust has been a game changer!
Ingredients needed
There are just 5 key ingredients to make this recipe. Like any good pizza, you can customize it any way you like. Here is everything you’ll need:
Eggplant. Choose a large eggplant so thick slices can be cut. Olive oil. Or any neutral flavored oil. This is used to pre-roast the eggplant. Pizza sauce. Use your favorite jarred sauce or try a pomodoro or Sugo sauce. Vegetables. We used mushrooms, bell peppers, and onions, but any toppings work. Cheese. A mix of mozzarella cheese and provolone cheese yields a better melt. Seasonings. Italian seasonings, salt, and pepper.
How to make eggplant pizza?
Tips to make the best recipe
Choose fresh eggplant. Opt for eggplants that are firm and smooth with no soft parts on it. These will roast the best. Slice the eggplants evenly. This will ensure the eggplant slices cook evenly and completely. Don’t overload with toppings. Unlike a traditional pizza base, the eggplant version is not able to withstand a heavy amount of toppings. Don’t skip the salting. Adding salt to eggplants before roasting them helps remove excess moisture, which in turn will yield tender eggplant, not soggy ones!
Flavor variations
Like a traditional pizza, the beauty of this one is just how easy it is to customize. Here are some ideas to get you started:
Use different sauces. Swap the sauce for an umami Asian-style one, like katsu sauce, bulgogi sauce, or eel sauce. Add pesto. We like using a pesto with walnuts or a sun-dried tomato version. Vary the vegetables. Swap the vegetables and top with zucchini, garlic, grape tomatoes and more. Add protein. Like any good pizza, adding some sliced chicken breast, shrimp, or even bacon is always a good idea!
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to five days. To freeze: Place the baked and cooled pizzas in a shallow container and store it in the freezer for up to 2 months. Reheating: Always reheat the pizza in a preheated oven until the cheese is bubbling.
Recommended tools to make this recipe
Chef’s knife. A must for any kitchen and to slice these eggplants seamlessly. Baking sheet. To bake the eggplant pizza on!
More delicious pizza recipes to try
Low calorie pizza Protein pizza Cloud bread pizza Pizza casserole Sweet potato pizza
