Mini Eggplant Pizzas (Caprese-Style)
Who needs pizza dough when you’ve got these Mini Eggplant Pizzas? Made caprese-style, each eggplant is topped with marinara, mozzarella, tomatoes, basil, balsamic, and parmesan cheese for a delicious, low-carb pizza alternative when the craving strikes.
Low-Carb Eggplant Pizza Recipe
Tender roasted eggplant, rich marinara, gooey cheese, and that classic pizza flavor — these mini eggplant pizzas are a must-try for any pizza lover looking to cut back on carbs.
But honestly, you don’t have to be on a keto or low-carb diet to enjoy these little pizzas. The caprese-style toppings add a burst of flavor to each bite that’ll tame even the strongest pizza craving. If you’re really not a big eggplant fan, you can use my Lupin Flour Pizza Crust instead. It’s low-carb, high-protein, and features my Kaizen lupin flour made from lupini beans.
I’ve been making these a lot recently to take full advantage of eggplant season. The beauty of eggplant pizza is that the ingredients couldn’t be simpler. The prep work is minimal, too. Lately, I’ve been so busy that come dinner time, my brain just needs a break. Can you relate?
Whether you need a great appetizer, side dish, or just a delicious meatless dinner, you’ll be so grateful for these easy-and-effortless mini eggplant pizzas.
Why You’ll Love It
- A tasty way to enjoy pizza without all the carbs from traditional dough.
- Quick and easy to make with simple ingredients.
- The caprese-style toppings give it lots of delicious flavor.
- Suitable for a variety of dietary needs, including vegetarian, keto, and low-carb diets.
Mini Eggplant Pizzas – Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Globe eggplant: This larger eggplant variety is perfect for slicing into mini pizzas.
- Salt: Salt is needed to draw out the excess moisture in the eggplant. It makes a huge difference in the taste and texture of these pizzas.
- Olive oil: Extra-virgin olive oil is used to brush the eggplant slices before baking so they become nice and crispy.
- Marinara sauce: Try to find a tomato sauce that doesn’t have a lot of added sugar. You can also make your own using canned or fresh tomatoes.
- Fresh mozzarella: Freshly sliced is key to getting that gooey, melty cheese texture and caprese-inspired flavor.
- Campari tomatoes: I like these tomatoes because they are slightly larger and sweeter than other tomato varieties.
- Fresh basil: Always use fresh herbs for the best flavor!
- Balsamic vinegar: A small drizzle adds a tangy, sweet flavor to the pizzas.
- Dried oregano: A classic pizza seasoning and herby addition.
- Parmesan: This is optional but adds a nice finishing touch to the mini pizzas.
Substitutions
Marinara: You can use any type of tomato sauce for these pizzas. If you’re low-carb, just make sure marinara sauce doesn’t have a lot of added sugar.
Mozzarella: Use shredded mozzarella cheese if you don’t have fresh. You can also substitute it with another type of melty, Italian cheese like provolone or fontina.
Tomatoes: Any cherry or grape tomato variety will work for these pizzas.
Parmesan: If you don’t have parmesan, you can use any type of grated cheese, such as pecorino, romano or asiago.
Other Fun Eggplant Pizza Toppings
- Pepperoni: Go classic with some pepperoni slices on top of the mozzarella instead of tomatoes.
- Sausage: Cook up some sausage and add it as a topping for an extra protein boost.
- Mushrooms: Sautéed mushrooms are always a tasty addition to any pizza.
- Bell peppers: Thinly sliced bell peppers add some crunch and color to the pizzas.
- Onions: Caramelized onions add a sweet and savory flavor to these eggplant pizzas.
- Olives: For an extra burst of flavor, use your favorite type of olives (black, green, kalamata) as a topping.
How to Make Mini Eggplant Pizza Bites
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
STEP 1 – PREP EGGPLANT
Preheat the oven to 425°F. Then lightly salt the eggplant slices and let them sit for 15 minutes. Dab any excess moisture away with a paper towel.
STEP 2 – BAKE
Next, arrange the eggplant slices in a single layer on a baking tray and brush with the olive oil. Transfer to the oven and bake for 12-15 minutes or until the tops are slightly browned and you can easily pierce one with a fork.
STEP 3 – MAKE SAUCE
While the eggplant bakes, combine the tomatoes, basil, balsamic, and oregano in a small bowl. Add salt and pepper to taste.
STEP 4 – ASSEMBLE PIZZAS
After the first 15 minutes of baking, remove the eggplant rounds from the oven. Top each piece with a couple of teaspoons of marinara sauce and a slice of fresh mozzarella. Return to the oven and bake for another 5 minutes or until the mozzarella is melted.
STEP 5 – ADD TOPPINGS & SERVE
Remove and top with the tomato-basil mixture and a sprinkle of Parmesan cheese, if desired.
ENJOY!
FAQ
Can I make these eggplant pizzas in the air fryer?
I haven’t tried it myself, but you could definitely try making these into air fryer eggplant pizzas. Just follow the same steps and check for doneness after about 10 minutes.
How thin do I cut the eggplant slices?
You want the eggplant slices to be about 1/2 inch thick. This will ensure they cook evenly and are sturdy enough to hold the toppings.
Storage
These eggplant pizzas are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place in the oven at 350°F for about 10 minutes or until warmed through.
Recommended Products
More Recipes You’ll Love
- Lupin Flour Pizza Crust (Low Carb, High Protein)
- Cottage Cheese Flatbread with Basil and Sundried Tomatoes
- Low-Carb Bell Pepper Sandwich
- Chopped Mediterranean Chicken Salad
Mini Eggplant Pizzas
These mini eggplant pizzas use sliced eggplant instead of pizza dough, creating a delicious low-carb alternative full of all those caprese flavors you love. They're easy to make and perfect for when you're craving pizza!
Ingredients
- 1 large globe eggplant, cut into rounds ½-inch thick
- Pinch of salt
- 1 tablespoon olive oil
- 4 tablespoons marinara sauce
- 4 ounces fresh mozzarella slices
- 3-4 campari tomatoes, diced (or similar)
- 1 small handful fresh basil, chopped
- 1 teaspoon balsamic vinegar
- ¼ teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan (optional)
Instructions
- Preheat the oven to 425°F. Lightly salt the eggplant slices and let them sit for 15 minutes. Dab any excess water away with a paper towel.
- Arrange the eggplant slices on a baking sheet and brush with the olive oil. Transfer to the oven and bake for 12-15 minutes or until the tops are slightly browned and you can easily pierce one with a fork.
- While the eggplant bakes, combine the tomatoes, basil, balsamic, and oregano in a small bowl. Add salt and pepper to taste.
- After the first 15 minutes of baking, remove the eggplant rounds from the oven. Top each piece with a couple of teaspoons of marinara sauce and a slice of mozzarella. Return to the oven and bake for another 5 minutes or until the mozzarella is melted.
- Remove and top with the tomato-basil mixture and a sprinkle of Parmesan cheese, if desired.
Notes
- You can skip salting the eggplant, but this helps draw out excess moisture and creates a less mushy base. However, if you're short on time, feel free to skip this step.
- If your eggplant is extra large, I recommend peeling the eggplant skin. Large eggplants tend to have a chewer, thicker outer skin than smaller or medium eggplants.
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