Eggplant pizza with tomato, garlic, and pepperoni is a delicious and healthy twist on traditional pizza. By using eggplant as a base, this recipe lowers the carbohydrate content while still delivering the savory flavors you love. Perfect for a low-carb diet or anyone looking to add more vegetables to their meals, this pizza is easy to prepare and guaranteed to satisfy your pizza cravings.
With its mix of fresh ingredients and flavorful toppings, eggplant pizza with tomato, garlic, and pepperoni is a fantastic way to enjoy a guilt-free version of a classic favorite. This recipe is versatile and can be adjusted to meet your personal dietary preferences. Whether served as a main dish or a tasty appetizer, it's sure to be a hit with family and friends.
Bake the seasoned eggplant slices in a preheated oven at 400°F (200°C) for about 15 minutes, or until they are tender and slightly golden.
The pizza is done when the cheese is melted and bubbly, and the pepperoni starts to crisp. This typically takes an additional 10-12 minutes after assembling.
Yes, you can substitute low-moisture mozzarella with other cheeses like provolone, gouda, or a dairy-free cheese option, depending on your preference.
Store any leftover eggplant pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can use a standard baking sheet or pizza pan for this recipe. Ensure it fits comfortably in your oven to allow for even cooking.
- Make sure to slice the eggplant evenly to ensure they cook uniformly.
- Sprinkle a small amount of salt on the eggplant slices before cooking to draw out some of the moisture, which will keep your pizza from becoming soggy.
- For added flavor, you can roast the tomato slices before adding them to the pizza.
- Feel free to add extra herbs like basil or oregano for added depth of flavor.
- Grilling the eggplant slices before assembling the pizza can give them a nice smoky taste.
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