Low-carb and keto pizza bites for your aperitivo snack or as a nice appetizer or even light lunch. These mini eggplant pizzas are really easy to make, they're ready in 30 minutes and they're so flavorful! You will not miss the pizza dough at all, trust me!
Eggplants are a staple ingredient in Italy and you can find them in many traditional recipes. The most famous is perhaps the Eggplant Parmesan, a layered fried eggplant with tomato sauce, Mozzarella cheese, and Parmigiano cheese.
The combination of flavors between the eggplant, tomato sauce, and mozzarella is so good that we make many variations of it. From Air Fryer Eggplant Parmesan slices, to Pasta with Eggplant and Mozzarella to these eggplant rounds.
These eggplant pizza bites are not a traditional Italian recipe per se, but if you ask around you'll be surprised to see that many mothers and grandmas all around Italy make them.
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Ingredients
- Eggplant: A versatile vegetable with a spongy texture, eggplant serves as a hearty base for these pizza bites, making these pizza bites naturally gluten-free, low carb and keto.
- Tomato sauce: Use tomato passata (purèe) as a base to season to your liking, or buy jarred marinara sauce. See below for more details.
- Olive Oil: Use good quality extra-virgin olive oil to brown the eggplants.
- Oregano: With its earthy, slightly bitter taste, oregano adds a depth of flavor that echoes traditional pizza seasoning.
- Mozzarella: Creamy and melty, mozzarella cheese adds a stretchy texture and mild, milky flavor that's essential for pizza. I prefer fresh mozzarella, but you can also use shredded mozzarella cheese.
- Basil: Fresh basil leaves introduce a sweet, aromatic lift, adding a burst of freshness and color to the dish.
Which tomato sauce should I use?
If you had pizza before, you might have noticed that one thing that really makes a difference between good pizza and bad pizza is the tomato sauce. The perfect tomato sauce for pizza shouldn't be too sweet, or too acidic, nor too salty or seasoned.
For this eggplant pizza, just like any other pizza, you can use any tomato sauce you like, just make sure it's good quality and has a good taste.
You generally have 3 main options:
- Buy pre-made pizza sauce (not recommended).
- Buy a good quality plain tomato sauce and season it yourself (see recipe below).
- Buy fresh Roma tomatoes and make the tomato sauce from scratch (recommended for the best taste). You can check my Puff Pastry Mini Pizza post if you want to make the tomato sauce from fresh tomatoes.
See also this guide on the perfect pizza sauce.
Variations
- Zucchini Pizza Bites: Substitute eggplant slices with thick rounds of zucchini for a different veggie base, offering a lighter but equally satisfying option.
- Pesto & Goat Cheese Pizza Bites: Swap the tomato sauce for pesto and replace mozzarella with crumbled goat cheese for a tangy, herbaceous twist.
- Spicy Pepperoni Pizza Bites: Add slices of pepperoni on top of the tomato sauce, and sprinkle with red chili flakes before baking for a spicy kick.
- Mushroom & Caramelized Onion Pizza Bites: Top the tomato sauce with sautéed mushrooms and caramelized onions for a savory, umami-packed version.
- BBQ Chicken Pizza Bites: Use barbecue sauce instead of tomato sauce, topped with cooked, shredded chicken and a sprinkle of red onion for a smoky flavor.
- Vegan Pizza Bites: Use a vegan cheese alternative and skip any animal products, opting for a variety of veggie toppings like bell peppers, onions, and olives.
How to make mini Eggplant Pizza Bites
They're really easy to make, once you make them you'll ask yourself why haven't you made them before!
Step 1. First, you need to cut the eggplant into round slices about 1 cm thick (⅜ inch), then with a sharp knife score a grid on top (don't cut all the way through).
Step 2. Season with oil and salt, then bake the eggplant slices for about 15 minutes at 180°C (350°F).
Step 3. Remove from the oven and add the tomato sauce and mozzarella on each slice.
Step 4. Add back to the oven and cook another 10-15 minutes.
That's it! Doesn't it seem simple enough?
Storage
To properly store leftover eggplant pizza bites, allow them to cool to room temperature first to prevent condensation inside the storage container, which can make the bites soggy. Once cooled, arrange the pizza bites in a single layer in an airtight container; if you need to stack them, place a piece of parchment paper between each layer to prevent sticking. Seal the container tightly to maintain freshness and prevent the absorption of odors from other foods in the refrigerator.
These pizza bites can be stored in the refrigerator for up to 3-4 days. For reheating, a toaster oven or oven is preferred to help restore the bites' original texture and warmth, heating at 350°F until they are heated through and the cheese is bubbly. Avoid using a microwave if possible, as it can make the eggplant base mushy.
Recipe FAQs
Absolutely! Feel free to customize your pizza bites with your favorite toppings. Just be mindful not to overload the slices, as too many toppings can make them hard to eat as 'bites'.
Yes, eggplant pizza bites are naturally gluten-free, as long as the tomato sauce and any additional toppings you use are also gluten-free. Always check labels if you're using packaged products.
Yes, you can prepare the eggplant slices and even add the sauce and toppings in advance. Store them assembled in the refrigerator for a few hours before you're ready to bake. This can save time if you're planning to serve them for a party or gathering.
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📖 RECIPE
Mini Eggplant Pizzas
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Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the eggplant into round slices about 1 cm thick (⅜ inch), then with a sharp knife score a grid on top (don't cut all the way through).
- Place the slices on a baking tray lined with parchment paper, then drizzle with olive oil and sprinkle some salt on each slice.
- Bake in the oven for about 15 minutes.
- Meanwhile, prepare the tomato sauce. In a bowl, add the plain tomato sauce, then add the ½ teaspoon of salt, ½ tablespoon of good olive oil and ⅛ teaspoon of dried Oregano. Mix well and set aside. Adjust seasonings to taste.
- Remove the tray from the oven, then add 1 tablespoon of tomato sauce on each slice and a piece of Mozzarella cheese.
- Return the eggplant to the oven and bake another 10-15 minutes.
- The eggplants and the mozzarella will make a lot of water, don’t worry, it’s normal. Just lift the slices with a spatula and place them on a plate before serving.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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