When you’re craving pizza but want to keep things light and healthy, these Low-Carb Eggplant Pizza Rounds deliver all the satisfaction of your favorite comfort food without the heavy carbs. This brilliant recipe transforms thick slices of eggplant into individual pizza bases that are naturally low in calories, high in fiber, and incredibly satisfying. Each round becomes a personal-sized pizza topped with rich marinara sauce, melted mozzarella, and your favorite toppings, creating perfectly portioned servings that look as impressive as they taste. The eggplant develops a tender, almost creamy texture when baked, while still providing enough structure to hold all your favorite pizza toppings. These pizza rounds are perfect for anyone following a low-carb, keto, or gluten-free lifestyle, or simply for those who want a lighter take on pizza night.
Serves: 4 people (makes 8-10 pizza rounds)
Total Time: 45 minutes (20 minutes prep, 25 minutes cooking)
Why Eggplant Makes Perfect Pizza Bases
Eggplant is the ideal vegetable for creating low-carb pizza alternatives because of its substantial size, mild flavor, and excellent texture when cooked. Large eggplants can be sliced into rounds that are 4-5 inches across, creating the perfect individual pizza size. When properly prepared, eggplant has a tender, almost meaty texture that satisfies in the same way traditional pizza crust does, but with only 2 grams of carbs per slice compared to 30+ grams in regular pizza crust. The natural umami flavor of eggplant actually enhances pizza toppings rather than competing with them, while providing fiber, potassium, and antioxidants like nasunin, which supports brain health.
Ingredients for Eggplant Base
- 2 large eggplants (about 1 1/2 pounds each)
- 2 tablespoons coarse salt (for drawing out moisture)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt for seasoning
Pizza Toppings
- 1 cup marinara sauce or pizza sauce
- 2 cups mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup pepperoni slices (optional)
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup mushrooms, sliced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- Red pepper flakes to taste
Preparing the Eggplant Rounds
Start by selecting large, firm eggplants with smooth, glossy skin. Avoid any with soft spots or wrinkled areas, as these won’t hold up well as pizza bases.
Wash the eggplants and trim off the green tops, but leave the skin on. The skin helps hold the rounds together and provides additional nutrients and fiber.
Using a sharp knife, slice the eggplants into rounds that are 3/4 to 1 inch thick. You should get 4-5 rounds from each large eggplant, depending on size. Try to keep the slices uniform in thickness so they cook evenly.
Arrange the eggplant rounds on a large baking sheet lined with paper towels. Sprinkle both sides generously with coarse salt, using about 2 tablespoons total. The salt draws out the natural moisture and any bitterness from the eggplant.
Let the salted eggplant sit for 15-20 minutes. You’ll notice beads of moisture forming on the surface, which is exactly what you want.
Removing Moisture for Perfect Texture
After the salting time, use paper towels to pat each eggplant round completely dry, pressing firmly to absorb all the moisture. This step is crucial for achieving the right texture and preventing soggy pizza rounds.
The eggplant slices should feel noticeably firmer and less spongy after this process. If they still seem very moist, let them sit for another 5 minutes and pat dry again.
Once dried, arrange the rounds on a clean baking sheet lined with parchment paper, making sure they don’t overlap.
Seasoning and Pre-Baking
Preheat your oven to 425°F. In a small bowl, mix together the olive oil, garlic powder, oregano, black pepper, and the 1/4 teaspoon of salt for final seasoning.
Using a pastry brush or your fingers, coat both sides of each eggplant round with the seasoned olive oil mixture. Make sure to cover the entire surface, including the edges.
The seasoned oil not only adds flavor but also helps the eggplant achieve a golden, slightly crispy exterior while staying tender inside.
Bake the seasoned eggplant rounds for 15 minutes, flipping them halfway through. They should be golden brown on both sides and tender when pierced with a fork, but still firm enough to hold toppings.
Remove from the oven but leave the oven on. The rounds should have a slightly caramelized appearance and smell fragrant and delicious.
Preparing the Toppings
While the eggplant pre-bakes, prepare all your toppings so you can assemble the pizzas quickly. Dice the bell peppers into small pieces, slice the red onion thinly, and slice the mushrooms into even pieces.
If using pepperoni, pat the slices with paper towels to remove excess oil. This prevents the pizza rounds from becoming greasy.
Have your cheeses ready and at room temperature for easy sprinkling. Room temperature cheese melts more evenly than cold cheese straight from the refrigerator.
Assembling the Pizza Rounds
Working quickly while the eggplant rounds are still warm, spread about 2 tablespoons of marinara sauce on each round. Use the back of a spoon to create an even layer, leaving a small border around the edges.
Sprinkle each round with mozzarella cheese, using about 3-4 tablespoons per round. The cheese should cover most of the sauce but not overwhelm the eggplant base.
Add your chosen toppings, distributing them evenly among the rounds. Remember that these are individual pizzas, so each person can have different toppings if desired.
Finish with a sprinkle of parmesan cheese on each round, which adds sharp flavor and helps create beautiful golden spots when baked.
Final Baking
Return the topped eggplant rounds to the oven and bake for 8-12 minutes until the cheese is melted and bubbly with golden brown spots. The eggplant should be completely tender, and the edges should be lightly caramelized.
Watch carefully during the last few minutes to ensure the cheese doesn’t over-brown. If the tops are browning too quickly, tent loosely with foil.
The finished pizza rounds should hold together when lifted with a spatula and have a satisfying, substantial feel despite being low in carbs.
Serving and Presentation
Remove the pizza rounds from the oven and let them cool for 2-3 minutes. This brief cooling allows the cheese to set slightly and prevents burns from hot toppings.
Sprinkle fresh chopped basil and oregano over the hot rounds just before serving. The heat will release the herbs’ aromatic oils, adding fresh flavor and beautiful color.
Add a pinch of red pepper flakes for those who enjoy a bit of heat. Each person can typically enjoy 2-3 rounds as a main course, depending on appetite and what other foods are served.
Transfer the rounds to individual plates using a wide spatula, being careful to keep the toppings in place.
Nutritional Benefits
These eggplant pizza rounds are nutritionally impressive, with each round containing only about 120 calories and 4 grams of net carbs, compared to 300+ calories and 35+ grams of carbs in a typical pizza slice. The eggplant provides fiber, potassium, and antioxidants, while the cheese adds protein and calcium. You can enjoy 2-3 rounds and still consume fewer carbs than a single slice of regular pizza.
Storage and Reheating
Store leftover pizza rounds in the refrigerator for up to 3 days in airtight containers. The eggplant base holds up well when stored properly, though the texture will be slightly softer than when fresh.
To reheat, place rounds on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through and the cheese is melted again. Avoid microwaving, as this can make the eggplant watery and the cheese rubbery.
Creative Variations
These versatile rounds adapt to countless flavor combinations. For a Mediterranean version, try sun-dried tomatoes, kalamata olives, feta cheese, and fresh oregano. A Mexican-inspired version might include salsa, pepper jack cheese, jalapeños, and cilantro.
For those following a keto diet, load up on high-fat toppings like olives, avocado, and extra cheese. Meat lovers can add multiple proteins like sausage, pepperoni, and bacon.
Vegetarian options are endless – try roasted red peppers, artichoke hearts, spinach, or caramelized onions. The mild eggplant flavor complements virtually any combination.
Tips for Perfect Results
The key to successful eggplant pizza rounds is removing as much moisture as possible before baking. Don’t skip the salting step, and make sure to pat the rounds completely dry.
Choose eggplants that feel heavy for their size and have firm, glossy skin. Avoid any that feel soft or have dark spots, as these won’t hold up well as pizza bases.
Don’t overload the rounds with toppings. The eggplant base is more delicate than traditional pizza crust, so moderate amounts of toppings work best.
If your eggplant rounds seem to be browning too quickly during the pre-baking phase, reduce the oven temperature to 400°F and bake a few minutes longer.
Make-Ahead Options
You can prepare the eggplant rounds through the pre-baking step up to a day in advance. Store the cooled, pre-baked rounds in the refrigerator, then add toppings and final bake when ready to serve.
This makes them perfect for entertaining, as you can do most of the work ahead of time and just add toppings and bake when guests arrive.
These Low-Carb Eggplant Pizza Rounds prove that you don’t need traditional pizza crust to enjoy all the flavors and satisfaction of pizza night. Each round delivers the perfect balance of vegetables, cheese, and your favorite toppings while keeping carbs low and nutrition high, making them an ideal choice for healthy eating without sacrifice.
