These Healthy, Low-Carb, Gluten-Free Eggplant Mini Pizzas are a delightful twist on traditional pizza. Perfect for those looking for a lighter, gluten-free option, these mini pizzas are made with roasted eggplant slices as the base, topped with marinara, melted mozzarella, and fresh basil. They're quick, easy, and absolutely delicious. A great snack or light meal for any time of the day!
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Preheat oven to 425°F (218°C).
Slice the eggplant into ½-inch rounds and place on a parchment-lined baking sheet.
Brush or drizzle both sides with olive oil and lightly salt.
Roast for 20 minutes, flipping halfway, until golden and slightly soft.
Remove from oven, add a spoonful of marinara on each round, then top with cheese and optional toppings.
Return to oven for 5–7 more minutes, or until cheese is melted and bubbly.
Garnish with fresh basil and serve warm.
For extra flavor, sprinkle some Italian seasoning or red pepper flakes on top before baking.
Make sure to slice the eggplant evenly to ensure even cooking.
You can add other toppings like pepperoni, olives, or mushrooms for variety.
Can I use a different type of cheese?
Yes, you can use any cheese that melts well, such as cheddar, provolone, or a dairy-free alternative for a vegan option.
Can I make this recipe ahead of time?
It's best to serve these fresh, but you can roast the eggplant slices ahead of time and store them in the fridge. Add toppings and bake when ready to serve.
Can I freeze the eggplant mini pizzas?
It's not recommended to freeze these as the texture of the eggplant may change. They are best enjoyed fresh.
What can I use instead of eggplant?
You can try using zucchini slices or portobello mushroom caps as an alternative base.
How do I prevent the eggplant from becoming soggy?
Make sure to roast the eggplant slices until golden and slightly soft before adding the toppings. This helps to remove excess moisture.
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