If you’ve ever tried low-carb pizza and ended up with soggy, floppy slices, this recipe will change your mind. Eggplant makes a delicious crust substitute, but the trick is treating it right so it stays firm and flavorful. This sheet pan version is simple, fast, and perfect for feeding a family or meal prepping for the week.
You’ll get crisp edges, melty cheese, and all the pizza vibes—without the carbs or fuss. Grab a sheet pan, a couple of eggplants, and your favorite toppings, and let’s make it happen.
What Makes This Recipe So Good
- No soggy slices: We salt, press, and pre-bake the eggplant so moisture doesn’t ruin the texture.
- Sheet pan simplicity: Everything cooks on one pan, so cleanup is easy.
- Keto-friendly: No flour, no fuss—just veggies, sauce, and cheese.
- Customizable: Use your favorite low-carb toppings and make it your own.
- Family-approved: Classic pizza flavors and a satisfying bite.
Ingredients
- 2 large eggplants (globe variety), sliced into 1/2-inch rounds
- 1–2 teaspoons kosher salt (for drawing out moisture)
- 3 tablespoons olive oil, divided
- 1 cup low-sugar marinara or pizza sauce
- 2 cups shredded low-moisture mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Optional toppings: pepperoni, cooked Italian sausage, sliced mushrooms, black olives, sliced bell peppers, red onion, fresh basil
How to Make It
- Prep the pan: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper and lightly brush with 1 tablespoon olive oil.
- Slice and salt: Lay the eggplant rounds on a cutting board or rack.Sprinkle both sides with kosher salt. Let sit for 20–30 minutes to draw out moisture.
- Press out the water: Pat the slices dry thoroughly with paper towels. Press gently to release extra moisture.This step is key for preventing sogginess.
- Season and pre-bake: Arrange eggplant rounds on the prepared sheet pan in a single, slightly overlapping layer to form a “crust.” Brush with 2 tablespoons olive oil. Sprinkle with garlic powder, Italian seasoning, and black pepper. Bake for 20 minutes, flipping halfway, until tender and lightly browned.
- Blot again: Remove from the oven and gently blot the tops with paper towels to remove any surface moisture or excess oil.
- Add sauce and cheese: Spoon a thin layer of marinara over the eggplant.Don’t drown it—too much sauce leads to soggy slices. Top with mozzarella and Parmesan.
- Load on toppings: Add keto-friendly toppings like pepperoni, cooked sausage, or veggies. Keep the layer moderate so the pizza stays crisp.
- Bake to bubbly: Return the pan to the oven and bake 10–12 minutes, until the cheese is melted and edges are crisp.For extra browning, broil for 1–2 minutes, watching closely.
- Finish and serve: Let the pizza rest 5 minutes. Sprinkle with red pepper flakes and fresh basil, if using. Slice into squares with a sharp knife or pizza cutter and serve hot.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on a sheet pan at 400°F (205°C) for 8–10 minutes to restore crispness.Avoid microwaving if you want to keep the edges firm.
- Freezer: Freeze cooled slices on a parchment-lined tray until solid, then transfer to a freezer bag. Reheat from frozen at 425°F (220°C) for 12–15 minutes.
Benefits of This Recipe
- Low carb and keto-friendly: Satisfies pizza cravings without the grain-based crust.
- High in fiber and nutrients: Eggplant brings fiber, potassium, and antioxidants.
- Quick and practical: Minimal prep, one sheet pan, and no specialty ingredients.
- Budget-friendly: Uses simple, accessible produce and pantry items.
- Flexible for dietary needs: Easy to make gluten-free and naturally grain-free.
Common Mistakes to Avoid
- Skipping the salting step: Eggplant holds water. Salting is your insurance policy against soggy slices.
- Using thick sauce: Heavy, sugary sauces pool and soften the base.Use a low-sugar marinara and spread a thin layer.
- Overcrowding with toppings: Too many toppings trap steam. Keep it balanced and pre-cook watery veggies like mushrooms.
- Not pre-baking the eggplant: The pre-bake sets the structure so it can handle sauce and cheese.
- Cutting too soon: A short rest helps everything set, making cleaner slices.
Variations You Can Try
- Margherita Style: Fresh mozzarella, sliced tomatoes, and basil. Add tomatoes after the pre-bake to minimize moisture.
- Meat Lover’s: Pepperoni, cooked sausage, and crumbled bacon for maximum protein.
- Veggie Supreme: Sautéed mushrooms, onions, bell peppers, and olives with extra Italian seasoning.
- Pesto Twist: Swap marinara for a thin smear of basil pesto and top with cherry tomatoes and Parmesan.
- Spicy Buffalo: Mix a little buffalo sauce with ranch or cream cheese as the base, then add cooked chicken and mozzarella.Finish with green onions.
- Dairy-Free: Use a dairy-free mozzarella and skip Parmesan. Increase seasoning to boost flavor.
FAQ
How do I keep the eggplant from getting soggy?
Patience and prep. Salt the slices, let them sit, then press out the moisture.
Pre-bake the eggplant before adding sauce and cheese, and keep the sauce layer thin.
Can I slice the eggplant lengthwise instead of into rounds?
Yes. Long planks work well for a more uniform “crust.” Keep them about 1/2 inch thick and arrange snugly on the sheet pan with slight overlap.
What sauce should I use to keep it keto?
Choose a marinara or pizza sauce with no added sugar, around 3–5 grams net carbs per 1/2 cup. Rao’s and similar brands work well, or make your own.
Do I need to peel the eggplant?
No.
The peel helps structure the slices and holds everything together. If you’re sensitive to the skin, you can peel alternating strips for a softer bite.
Can I make this ahead for meal prep?
Absolutely. Pre-bake and assemble up to the cheese stage, then refrigerate.
Bake right before serving, adding 2–3 extra minutes to account for the chilled pan.
What cheese melts best for this?
Low-moisture mozzarella is ideal for stretch and melt. A little Parmesan adds savory flavor, and you can mix in provolone for more richness.
How do I avoid bitterness in eggplant?
Salting helps, and choosing firm, glossy eggplants with smooth skin reduces bitterness. Smaller, younger eggplants tend to be milder.
In Conclusion
This Eggplant Sheet Pan Keto Pizza delivers the best of both worlds: crisp, satisfying slices and classic pizza flavor without the carbs.
With a few simple steps—salting, pressing, and pre-baking—you’ll get a sturdy base that holds up to sauce and cheese. It’s easy, customizable, and great for weeknights or meal prep. Once you try it, soggy low-carb pizza will be a thing of the past.