Love This To (Eggplant) Pizzas

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About this Recipe

I love using veggies as vehicles of flavor. For dipping, for topping… even for turning into pizzas! I’m always looking for inventive ways to use what I have in the kitchen, and when I discovered that eggplant worked as a pizza “crust,” I had to give it a try. It was a hit for everyone – kids included!

The best part? You just need eight ingredients and 30 minutes. Try them for your next game-day appetizer or fun afternoon snack!

Mini Eggplant Pizzas

Dr. Heather Finley
Total Time 30 minutes
Course Snack
Servings 4


  • 1 Eggplant medium
  • 1/4 cup Extra Virgin Olive Oil
  • Sea Salt & Black Pepper to taste
  • 3/4 cup Tomato Sauce
  • 1/2 tsp Oregano
  • 4 1/3 ozs Mozzarella Ball grated
  • 1/2 tsp Red Pepper Flakes optional
  • 2 tbsps Basil Leaves finely chopped


  • Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
  • Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
  • Meanwhile, turn the broiler on high.
  • Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
  • Top with red pepper flakes and fresh basil. Enjoy!
Keyword 30 minute, appetizer, gluten-free, snack, vegetarian

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