Mini Eggplant Pizzas - Low Carb, Keto, Gluten-Free

eggplant pizzas

Hey there!  Welcome to that time between Christmas and New Year's where you have absolutely no idea what day it is or what you are supposed to be doing at any given time.  It's kind of a magical chaos, floating from one holiday to the next, trying not to eat everything in sight as you prepare to pick up your New Year's Resolutions and do better next week.  Or, maybe that's just me?  

Welp, I can't say that I had the most keto-friendly of holidays.  There were days where we overindulged (thanks, office treat baskets. Gah!) and then there were days where we chose salads and made it to the gym.  Let's put it all behind us and get through the rest of this crazy year so we can start fresh again, shall we?  2017, here we come.

I'm actually back in the office and working this week since I used all of my vacation on Europe and about a zillion weddings, so I'm catching up on reports and thinking about meal planning for the next few weeks before I hit the road and start traveling again.  My husband is getting back into keto after a holiday hiatus (ahem) and so I'm trying to think about simple meals that make both of us happy.  Last night we watched the rest of the holiday movies that we hadn't caught up on and had these super simple little low carb pizzas.  While I'm a huge fan of a low carb pizza in many varieties and varying degrees of difficulty (see below for a roundup), I just needed things to be as easy as possible, and, full disclosure, I had a sad looking eggplant in the fridge that could use some love.  And that, my friends, is how we landed here.  Start with slices of eggplant, top with your favorite pizza ingredients, and dinner is done.

Oh, and if you're looking for a different sort of pizza, might I offer the following suggestions:

Mexican Pizza


Breakfast Pizza (Yum!!)

Pizza Breadsticks

Low Carb Eggplant Pizza

Yield: 4 servings (2 pizzas per serving)


  • 1 large eggplant (8 slices)
  • 4 tablespoons extra virgin olive oil
  • 2 cup whole milk mozzarella cheese, shredded
  • 1 cup low carb tomato sauce (or if you don't want to make it homemade, I recommend Rao's)
  • toppings of your choice - pepperoni, basil, sausage, green pepper, onion, etc.
  • Salt, pepper and oregano to taste


-Preheat oven to 375 degrees

-Slice eggplant in 1/2 inch rounds and season liberally with salt, pepper and oregano.  Drizzle with olive oil and bake for 15 minutes.

-Pull the rounds out of the oven, flip them and top with tomato sauce, cheese and any additional fully-cooked toppings of your choice.  Since we're just broiling to heat the sauce and cheese, you'll want your toppings to be already cooked through.

-Turn on broiler and return pizzas to the oven.  Broil for 5 minutes or less, watching for cheese to get bubbly.  Serve and enjoy!

 Nutritional information per serving (serving is 2 round cheese pizzas.  All additional toppings are not included in the count.  Feel free to add additional fat or protein to make more keto-friendly). 

333 calories, 32 grams fat, 10.1 grams carbohydrate, 3.9 grams dietary fiber, 6.2 grams net carbohydrate per serving, 14.3 grams protein.