Mini eggplant pizza bites recipe (low-carb, keto)
Mini eggplant pizzas are a delightful twist – juicy, flavorful, cheesy, and healthy.
With just 9 simple ingredients, including the healthy eggplant crust, they’re easy and quick to make.
Plus, they’re a guilt-free option for those on gluten-free or keto diets, providing a tasty alternative to traditional pizza crust.
I’ll show you two ways to make them: one with classic tomato sauce and another featuring the freshness of sliced tomatoes.
Discover the versatility and savor the goodness in each bite!
The recipe requires:
9 Ingredients
Active cooking time: 7 minutes
Total cooking time: 40 minutes
Table of Contents
Why you will love this!
- Quick and easy recipe
- Requires only four simple ingredients
- Versatile toppings
- Bursting with pizza flavor and gooey cheese
- Naturally gluten-free
- Minimal carb content for those mindful of carbohydrates
- A delightful option for both appetizers and snacks
- Perfectly suited for vegetarians
Eggplant pizzas recipe (2 ways)
Equipment
For this recipe, you only need these simple tools:
- Cutting board and a knife
- Baking sheet lined with parchment paper
- Pastry brush
- Teaspoon
Eggplant mini pizzas with marinara sauce
Ingredients
For a healthy eggplant pizza with homemade pizza sauce, gather these ingredients:
- Eggplant: Opt for medium-sized eggplants with glossy skin, free from any brown spots, and a firm texture. I use globe eggplant for this recipe.
- Cheese: while mozzarella is the go-to choice for this pizza recipe, feel free to experiment with other cheeses like feta, parmesan, or your personal favorite.
- Extra virgin olive oil
- Pizza sauce: Opt for a low-carb store-bought option without added sugar or make your own pizza sauce for the best flavor.
To make easy pizza sauce you’ll need:
- Sieved Tomatoes/Tomato Passata
- Olive Oil/Ghee
- Garlic
- Onion
- Italian Seasoning
- Sweetener and Salt to taste
Instructions:
Step 1: Roast the Eggplant Slices
Preheat the oven to 210 degrees C (410 F).
Start by cuttig the eggplants into 2 cm round slices (3/4 inches).
Next, arrange the eggplant rounds on a baking sheet lined with parchment paper in a single layer and generously brush them with olive oil.
Bake for 20-25 minutes or until the eggplant slices are golden brown, tender, soft, and easily pierced with a fork.
Step 2: Prepare the Marinara Sauce
Meanwhile, as the eggplant slices are roasting, start making a quick keto marinara sauce.
To begin, dice the onion and mince the garlic. In a deep saucepan heat the olive oil. Next, introduce the onions and sauté for a couple of minutes, stirring occasionally. Add the minced garlic and sauté briefly. Incorporate tomatoes, herbs, sweetener, and salt. Stir the mixture thoroughly, and take a moment to taste the sauce. Adjust with extra salt, sweetener, or seasoning if necessary. Allow the sauce to simmer for 15-20 minutes until it thickens.
Step 3. Add tomato sauce and cheese.
After the eggplant slices are baked and the tomato sauce is ready, spread the tomato sauce on top of each eggplant slice. Generously sprinkle mozzarella cheese over the tomato sauce.
Return the assembled eggplant slices to the oven and bake for an additional 5 minutes, or until the cheese is fully melted. Optionally, for a golden finish, consider using the broil function.
Mini eggplant pizza bites with fresh tomatoes and mayonnaise
Ingredients
This variation of the recipe stands out as a personal favorite, eliminating the need for marinara sauce preparation and opting for the freshness of tomatoes.
The resulting pizzas are exceptionally juicy and have a meaty texture with a creamy filling.
For this delightful variation, gather the following ingredients:
- Eggplant: Opt for medium-sized eggplants with shiny, blemish-free skin that feels firm to the touch.
- Cheese: While mozzarella is recommended, feel free to explore with other cheeses like feta or parmesan.
- Fresh Tomatoes: A substitution for traditional marinara sauce.
- Mayonnaise: Choose either homemade or store-bought mayonnaise with minimal sugar and carb content.
- Italian Seasoning
- Salt & Black Pepper
Instructions:
Step 1: Bake the Eggplant Slices
To begin, preheat the oven to 210 C (410 F).
Next, slice the eggplant into 2 cm rounds (3/4 inches). Arrange the sliced eggplant on a baking sheet lined with parchment in a single layer. Then spread a thin layer of mayonnaise on top of each slice.
Following that, slice the tomatoes and place them on the eggplants. Sprinkle each tomato with Italian seasoning and salt.
Once done, bake for 25-30 minutes, allowing the eggplant slices to become tender, soft, and easily pierced with a fork.
After the baking, generously sprinkle mozzarella cheese on top of the pizzas.
Return the pizzas to the oven and bake for an additional 5 minutes, or until the cheese is fully melted.
Optionally, for a golden brown finish, consider using the broil function.
Add your favorite toppings and enjoy delicious eggplant pizzas!
Topping ideas
While eggplant pizzas are delicious and flavorful on their own, you can elevate them further by adding these pizza toppings:
- Small sausages, finely chopped
- Green/ black olives, sliced into thin rounds
- Red onion, diced
- Bell peppers, diced
- Sun-dried tomatoes
- Cherry tomatoes, sliced in rounds
- Fresh basil
- Mini pepperoni, sliced
- Freshly grounded black pepper
- Goat cheese
- Ham or prosciutto
- Caramelized onions
- Pesto
- Chili or red pepper flakes
- Cooked mushrooms
Feel free to customize the toppings based on your preferences, and don’t hesitate to experiment with other ingredients that you think would complement the dish.
Serving suggestions
As a Main Dish: Elevate mini eggplant pizzas to the main course by pairing them with a crisp arugula salad on the side or alongside flavorful fried cauliflower rice.
Low-Carb Snack: Transform these delights into a satisfying low-carb snack, perfectly complemented by keto bread or crackers.
Appetizer Option: Serve this low-carb pizza as a delectable appetizer, accompanied by an assortment of low-carb vegetables or presented on a cheese board.
Side Dish for a Full Meal: Incorporate them as a side dish for a substantial meal by pairing them with protein, such as succulent baked chicken breast, creating a gratifying dinner or lunch experience.
FAQ
How to store eggplant pizzas?
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat in the microwave or in the oven.
Can I make eggplant pizzas ahead of time?
You can prepare the components ahead (baked eggplant slices, marinara sauce, pre-chopped toppings) and assemble them just before serving to maintain freshness and texture.
How to make eggplant pizzas vegan?
To make the recipe vegan (dairy-free), simply substitute shredded mozzarella cheese with dairy-free cheese alternatives/vegan cheese, as the other ingredients are already vegan-friendly. Additionally, for a dairy-free option, you can skip the cheese and instead assemble chopped cherries mixed with chopped nuts on the baked eggplants.
Nutritional information (eggplant pizzas with marinara sauce)
Total carbohydrate 3.5 g
Dietary fiber 2 g
Total sugars 1.7 g
Net carbs 1.5 g
Total fat 3.5 g
Saturated fat 1.1 g
Cholesterol 4 mg
Potassium 125 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
Nutritional information
(eggplant pizzas with fresh tomatoes)
Total carbohydrate 4.1 g
Dietary fiber 2.2 g
Total sugars 2.1 g
Net carbs 1.9 g
Total fat 2.5 g
Saturated fat 1 g
Cholesterol 4 mg
Potassium 169 mg
Disclaimer: The nutritional value provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
More low-carb eggplant recipes:
Eggplant pizzas
Mini eggplant pizzas: Juicy, cheesy, low-carb, and made with 4 ingredients in 40 minutes. Explore 2 easy preparation methods.
Ingredients
Eggplant pizzas with marinara sauce
- 2 medium eggplants
- 1/2 cup (100 g) mozzarella cheese, shredded
- 3-4 tbsp. extra virgin olive oil
Keto marinara sauce (tomato sauce)
- 500 g sieved tomatoes
- 2 tbsp. extra virgin olive oil
- 1 onion
- 2-3 garlic cloves
- 2-3 tbsp. erythritol
- 1 tsp. salt , regulate by taste
- 1 tsp. Italian seasoning
Eggplant pizzas with fresh tomatoes
- 2 medium eggplants
- 3-4 fresh tomatoes
- 2 tbsp. mayonnaise
- 1 tsp. Italian seasoning
- Salt, pepper to taste
Instructions
EGGPLANT PIZZAS WITH MARINARA SAUCE
- Preheat the oven to 210 degrees C (410 F).
- Start by cutting the eggplants into 2 cm round slices (3/4 inches).
- Next, arrange the slices on a baking sheet lined with parchment paper in a single layer and generously brush them with olive oil.
- Bake for 20-25 minutes or until the eggplant slices are tender, soft, and easily pierced with a fork.
- Meanwhile, prepare a quick keto marinara sauce: dice the onion and mince the garlic. In a deep saucepan over medium heat, melt the butter. Next, introduce the onions and sauté for a couple of minutes, stirring occasionally. Add the minced garlic and sauté briefly. Incorporate tomatoes, herbs, sweetener, and salt. Stir the mixture thoroughly, and take a moment to taste the sauce. Adjust with extra salt, sweetener, or seasoning if necessary. Allow the sauce to simmer for 15-20 minutes until it thickens.
- After the eggplant slices are baked and the tomato sauce is ready, spread the tomato sauce on top of each eggplant slice. Generously sprinkle mozzarella cheese over the tomato sauce.
- Return the assembled eggplant slices to the oven and bake for an additional 5 minutes, or until the cheese is fully melted. Optionally, for a golden finish, consider using the broil function.
EGGPLANT PIZZAS WITH FRESH TOMATOES
- Preheat the oven to 210 C (410 F).
- Slice the eggplant into 2 cm round slices (3/4 inches). Arrange them on a baking sheet lined with parchment in a single layer. Then spread a thin layer of mayonnaise on top of each slice.
- Following that, slice the tomatoes into rounds and place them on the eggplants. Sprinkle each tomato with Italian seasoning and salt.
- Once done, bake for 25-30 minutes, allowing the eggplant slices to become tender, soft, and easily pierced with a fork.
- After the baking, generously sprinkle mozzarella cheese on top of the pizzas.
- Return the pizzas to the oven and bake for an additional 5 minutes, or until the cheese is fully melted.
- Optionally, for a golden finish, consider using the broil function.