Keto Eggplant Pizza Bites
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Healthy vegetable pizza without fussing with the crust? Sold!
This Eggplant Pizza Bites Recipe idea was just the ticket when I wanted pizza but not all of the calories (and effort) that comes along with my favorite fathead dough.
It’s delicious, low carb and packed full of healthy veggies. This is true, healthy, easy Keto right here people!
🥘Ingredients
- 1 Eggplant Medium – sliced into 1/2 inch slices (should be about 12 slices).
The slices will vary in diameter. This is just the nature of the eggplant.
You can slice it vertically to get more even results but I like the little rounds better because the are easier to work with.
- 1 tsp salt to expel water from eggplant slices
Don’t use more than a sprinkling on each slice or your dish will come out very salty.
- 2 tomatoes Large- sliced into 12 slices
Everyone seems to have a lot of these lately…if you have access to garden fresh tomatoes use those!
- 1 cup mozzarella cheese shredded or fresh – 5 oz
I love fresh mozzarella but I don’t always have it on hand. Either fresh or the low moisture stuff works just fine.
- 1/2 cup shredded Parmesan cheese
- 1/2 cup fresh basil chopped *optional
I LOVE fresh basil but I don’t always have it handy. You can certainly used dried basil (sparingly) because it will take over if you use too much.
How much? I would say a tablespoon total would do the job.
Did you know that basil fights cancer, wrinkles, heart disease and liver disease? The list actually goes on and on.
Check out the benefits of basil here. I think you’ll be surprised.
- 2 tbsp olive oil
- 12 slices pepperoni *optional- included in nutrition
Feel free to experiment if you don’t like pepperoni.
I included it in the nutrition and you can subtract about 20 calories from each serving of the Eggplant Pizza Bites if you don’t use them.
👩🏽🍳 How to Make the Pizza Bites…
- Preheat oven to 450F or 233C
- Slice Eggplant into about 12 slices. They should be about 1/2 inch thick. Sprinkle with salt and set aside for 10 minutes while you gather the other ingredients and slice tomatoes.
Salt will draw out the excess water. This is an important step and you can skip to if you want to but the eggplant will have a much wetter texture.
- Pat the eggplant slices dry with a clean paper towel. Drizzle with olive oil and place on a parchment covered pan. Bake for 12 minutes or until soft.
Your eggplant should look slightly golden brown and be soft. The high heat makes this recipe go much faster than the traditional frying of the eggplant.
You can also do this step on the grill if you want to get fancy ( the smoky grill flavor is amazing and adds a dimension of flavor).
- Remove the pan from the oven and layer on Parmesan, tomato slice, basil, mozzarella and pepperoni (if using) in order on each slice of eggplant.
Sprinkling the basil directly on top of the tomato brings out the flavor of each of these ingredients.
- Broil on high for about 5 minutes or until your cheese is golden brown.
- Serve hot! Reheat in the toaster oven or under broiler if you have leftovers. Store in fridge for 2-3 days.
📖 Variations on the Pizza Bites
- Want to make this Vegan?
Swap out the cheeses for vegan friendly cheese and ditch the pepperoni.
- Need a Vegetarian option?
I think you know what you need to do. Ditch the pepperoni.
- Can I freeze this meal?
Nope. I mean, I guess you technically could freeze it if you skip the fresh tomato and don’t mind chewy eggplant.
But the end result wouldn’t be as good as fresh Eggplant Pizza Bites.
Since this meal can be made in under 30 minutes I wouldn’t recommend freezing it unless you really want to experiment with it for some reason.
You know what goes great with Eggplant Pizza Bites?
That’s all my Pizza Loving Friends!
This recipe is pretty easy even though there are a few more steps than I usually like to take on a weeknight meal.
I made this in just under 30 minutes and it saved us from eating leftovers. (Yep, food bloggers actually eat a lot more leftovers than you might think.)
As always, leave me a comment if you need help or just want to let the rest of us know about your awesome adaptations.
Cheers for now!
Brandy
Baked Eggplant Pizza Recipe
Equipment
Ingredients
- 1 Eggplant Medium – sliced into 1/2 inch slices (should be about 12 slices).
- 1 tsp salt to expel water from eggplant slices
- 2 tomatoes Large- sliced into 12 slices
- 1 cup mozzarella cheese shredded or fresh – 5 oz
- 1/2 cup shredded parmesan cheese
- 1/2 cup fresh basil chopped *optional
- 2 tbsp olive oil
- 12 slices pepperoni *optional- included in nutrition
Instructions
- Preheat oven to 450F or 233C
- Slice Eggplant into about 12 slices. They should be about 1/2 inch thick. Sprinkle with salt and set aside for 10 minutes while you gather the other ingredients and slice tomatoes.
- Pat the eggplant slices dry with a clean paper towel. Drizzle with olive oil and place on a parchment covered pan. Bake for 15-20 minutes or until soft and slightly browned.
- Remove the pan from the oven and layer on parmesan, tomato slice, basil, mozzarella and pepperoni if using on each slice of eggplant.
- Broil on high for about 5 minutes or until your cheese is golden brown.
- Serve hot! Reheat in the toaster oven or under broiler if you have leftovers. Store in fridge for 2-3 days.
Notes
Readers Made These Low Carb Recipes Next:
Nutrition
The nutritional info is provided as a courtesy but I encourage you to do your own calculations if you feel like anything is “off”.
Why had I never thought of this? Brilliant. I made it in my air fryer, out of curiosity, and it was great!
Hello!
Since going on Keto, I figured I would not be enjoying the delicious flavors of bruschetta. This recipe proved I was mistaken. It is absolutely delicious as written and with WAY fewer carbs. Thank you for sharing!
What an easy snack idea! I am an avid reader and cant wait to see what you’ll cook up next each week. Thanks for sharing your wonderful recipes with everyone!