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Keto Eggplant Pizza - A Simple, Low-Carb Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant (or 2 small), sliced into 1/2-inch rounds
  • 2–3 tablespoons olive oil
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup sugar-free marinara or pizza sauce (look for no added sugar)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
  • Optional toppings: pepperoni slices, sliced black olives, sautéed mushrooms, diced bell peppers, chopped spinach, red pepper flakes, fresh basil

Method
 

  1. Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Slice the eggplant: Cut the eggplant into 1/2-inch rounds. Try to keep them even so they cook at the same rate.
  3. Salt and rest (optional but helpful): Sprinkle the slices lightly with salt and let them sit for 10–15 minutes to draw out moisture. Pat dry with paper towels. This helps reduce sogginess.
  4. Season and oil: Place slices on the baking sheet. Brush both sides with olive oil and season with salt, pepper, and garlic powder.
  5. Roast the eggplant: Bake for 15 minutes, flip, and bake another 5–8 minutes until tender and lightly browned around the edges.
  6. Add sauce and cheese: Spoon a thin layer of marinara on each slice. Top with mozzarella, a sprinkle of Parmesan, and Italian seasoning.
  7. Add toppings: Keep it simple to avoid weighing down the slices. A few pepperoni slices or a small handful of olives or sautéed mushrooms works well.
  8. Bake until melty: Return to the oven for 6–8 minutes, until the cheese is bubbling and slightly golden. For extra browning, broil for 1–2 minutes—watch closely.
  9. Finish and serve: Let cool for a couple minutes, then garnish with fresh basil or red pepper flakes. Serve warm.

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