Mini Eggplant Pizza

Gluten-free and keto friendly, but most importantly delicious! Eggplant has always been my favorite pizza topping, and eating it as a pizza on its own with tomato sauce and cheese is so good!

I got the original recipe from Wholesome Yum and made slight adjustments based on my preferences and what I had at home

Mini Eggplant Pizza


  • medium Eggplant (~1 lb; cut into uniform 1/2″ thick slices)
  • 2 tbsp Olive oil
  • Sea salt
  • Black pepper
  • 1/2 cup marinara (I used my homemade sauce)
  • 1 1/2 cup fresh Mozzarella cheese (or shredded)
  • 1 tsp Italian seasoning (I used dried oregano)
  • Ricotta to top eggplant (optional)
  • Fresh spinach to top (optional)


  • Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper.

  • Arrange the eggplant slices in a single layer on the lined baking sheet. Brush or spray both sides lightly with olive oil. Sprinkle with sea salt and black pepper.
  • Bake for about 15 minutes, until the eggplant is soft and golden.

  • Spread about 2 teaspoons (9 g) marinara sauce on each eggplant slice. Sprinkle each with about 2 tablespoons (28 g) shredded cheese. Top with Italian seasoning, spinach and ricotta (optional)

  • Set the oven to broil or 500 degrees F (260 degrees C). Return to the oven. Bake for about 5 more minutes, until the cheese is melted and slightly browned.

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