These mini eggplant pizza bites are a new favorite—simple, satisfying, and easy to customize. They’re grain-free and gluten-free, and you can easily make them dairy-free by using plant-based cheese. No breading or complicated prep—just sliced eggplant topped like tiny pizzas.
If you have a couple of eggplants from the market and a pizza craving, this is a great way to use them. The slices become sturdy bases for sauce, cheese, and whatever toppings you enjoy, producing flavorful, low-carb bites that feel a little elevated but come together quickly.
These were perfect on a moody, cool day—cozy, warm, and comforting. They pair nicely with a simple side like roasted tomato spaghetti or a fresh salad, and make a great appetizer, snack, or light dinner. A glass of wine is optional but delightful.
The toppings are totally flexible. I kept mine dairy-free with vegan mozzarella, but regular shredded mozzarella and a sprinkle of Parmesan work beautifully too. Add cooked ground chicken or turkey seasoned with garlic and Italian herbs, fresh basil, chopped spinach, or any veggies you like.
These mini eggplant pizzas are simple to make and customizable to your tastes. I’d love to hear which toppings you try—leave a comment or rating if you like the recipe. Enjoy!
Mini Eggplant Pizza Bites
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, Sides
Description
Mini low-carb eggplant pizza bites that are grain-free and gluten-free, with an easy dairy-free option. Bite-sized, flavorful, and quick to prepare.
Ingredients
- 1–2 eggplants, sliced into 1/4” thick rounds
- 1 jar of pizza sauce
- Shredded mozzarella (dairy-free or regular)
Optional toppings:
- Baby spinach, roughly chopped
- Cooked ground chicken or turkey (sautéed in olive oil with garlic, Italian seasoning, salt, pepper, and red pepper flakes)
- Fresh basil
- Any additional veggies you like
- Grated Parmesan
Instructions
- Preheat the oven to 425°F and line a large baking sheet (or two) with parchment paper.
- Arrange eggplant slices on the parchment. Lightly sprinkle each slice with salt and let sit for 10 minutes to draw out excess moisture.
- Bake the eggplant slices for 15 minutes, until tender.
- Remove from the oven and top each slice with a spoonful of pizza sauce and a small handful of shredded cheese, plus any other toppings you choose.
- Set the oven to high broil and broil the slices for 5–7 minutes, until the cheese is melted and bubbly.
- Serve warm and enjoy.