Low-carb eggplant pizza

Low-carb eggplant pizza

If you love pizza — and who doesn’t? — you’re going to love this dish! Earthy eggplant makes the perfect crust for this low-carb pizza. And all that gooey melted cheese makes it all even more delicious and fun to eat.

Low-carb eggplant pizza

If you love pizza — and who doesn’t? — you’re going to love this dish! Earthy eggplant makes the perfect crust for this low-carb pizza. And all that gooey melted cheese makes it all even more delicious and fun to eat.
4 servingservings


  • 2 2 eggplant
  • 13 cup 75 ml olive oil, for brushing and frying
  • 2 2 garlic clovegarlic cloves
  • 1 1 yellow onionyellow onions
  • ¾ lb 325 g ground beef
  • ¾ cup 175 ml tomato sauce
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • ½ tsp ½ tsp ground cinnamon (optional)
  • 10 oz. 275 g shredded cheese
  • ¼ cup 60 ml chopped fresh oregano


Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplants lengthwise, about ⅓–½ inches (1 cm) thick. Coat with olive oil on both sides and place on a baking sheet lined with parchment paper. Bake for about 20 minutes or until slightly browned.
  3. Fry garlic and onion in remaining olive oil until softened, about 3-4 minutes.
  4. Add beef and sauté until cooked through. Add tomato sauce, and season with salt and pepper. Let simmer for 10 minutes, or until warmed through.
  5. Remove the eggplant slices from the oven and spread the meat mixture on top. Sprinkle with cheese and oregano. Place in the oven for about 10 minutes or until the cheese has melted.
  6. Serve with a green salad dressed with olive oil.


Don’t just stop with oregano! Fresh basil, Thai basil - or even parsley - are also perfect with this pizza sauce.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Vibrant colors

This vibrant and flavorful meal plan celebrates color! Enjoy a week with some of our most colorful recipes. Bring your taste buds alive via the power of vision. There will be no need to remind yourself to eat your greens this week!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.


  1. Michael S,mith
    All the food is wonderful (to my surprise). Thanks, I am pleased as punch (without the punch).
    My diabetes glucose readings are in the low 80 to low 90. After 10 years of just coping I changed my Dr. the first advice he gave me websites including yours. What a find you and my Dr. have changed my life for ever.
    Thank you,
    Michael Smith
    Reply: #14
  2. Liz
    This was VERY good. I used a cup of Rao's marinara sauce instead of 1/2 can of tomato sauce. All the recipes have been delicious.
  3. Sharon
    I don't care for eggplant can I use squash instead?
  4. Melinda
    Sure, I usually substitute the one for the other depending on mood and prices. Just take care that the squash might be a bit more watery.
  5. Virginia
    I don't see any mention of parchment paper yet the photo shows the eggplant pizza sitting on parchment. When in the process does the parchment get used?
  6. Aily
    @Virginia; I'd say it's optional to use parchment paper. Some don't use it at all, ever.
  7. Liz
    Is this eggplant sliced lengthwise?
  8. 1 comment removed
  9. Kourtney
    What is considered as a serving? Would it be two slices of the egg plant ?
  10. Micke
    Lovely recepy, very appreciated by both LCHFers and others when I make it. However, why is this considered Moderate LCHF rather than strict?
  11. Kat Linden
    Micke, because the carb % is over 5.
  12. Micke
    Kat, ok, but how is this calculated? What ingredients make it so carb heavy?
  13. Susan
    This would be awesome with ground lamb and feta...and a little allspice or cinnamon in the sauce.
  14. Troy
    Who is your doctor? All the doctors I come across freak out about this diet.
  15. staci b
    Eggplant is a little higher in carbs, 5 grams per cup. Tomatoes are also higher at 16 grams per cup.
  16. Nani
    I've just made... and eaten! Fantastic recipe, thank you!
  17. Mindy
    Made this tonight and LOVED it. I used a low(er)-carb pizza sauce and added a layer of mushroom and onions to the top along with another layer of cheese.
  18. Murray
    Thank you for this recipe, I made this tonight, absolutely delicious!!
    Reply: #35
  19. Mike
    Net carbs per cup is about 2.5... don't forget to factor in the fiber! :) so it's low carb!
  20. Carol
    Just to say I have been doing this diet for nearly 2weeks and not lost any weight or inches at all ? Love the recipes, I'm 73 and 11:1/2 stone how long is it going to take ?
  21. Will
    Carol, purchase some Ketosis Strips (or Lipolysis Strips). They will change color (when you urinate on them) if you are doing the low carb diet correctly. If you are not doing it correctly, they won't change color. Typically, you should see 2-3 pounds (or more) of weight loss in the first week if you keep your net carbs to 20 or less a day.
  22. Lacey
    I've never had eggplant but I'm going to try it! I am in week 3 and when I started I had 200 pounds to lose! Only 180 more to go! My husband has also lost a similar amount of weight! I love these new life changes!
  23. 1 comment removed
  24. Rachel
    I am not a fan of eggplant but I decided to step outside the box and try this recipe. But I made 2 versions:) One on eggplant and one on sliced zucchini, turns out I do like eggplant after all! The eggplant taste didn't compete as much as the zucchini did. I will definitely make this again with eggplant!
    Reply: #26
  25. D
    I made this dish as well. Very, very good. I added the recipe to my favourites. Even hubby enjoyed it after doubting the eggplant part. LOL I did use my homemade tomato sauce instead of the canned.
    In this recipe it says to use 1/2 can of tomato sauce. A specific amount would be more useful. eg. 1/2 of a 28 fl.oz can or 1 cup etc.etc. I noticed this happened in the Pumpkin bread recipe as well. It says to use 1 can pumpkin puree. What size can is that? What is the quantity. :) Cheers!
  26. Dotthis
    Thanks for the heads up on the Zucchini. I was considering trying with Zucchini. I will cancel that thought! Cheers.
  27. Gracey
    I am appreciating this plan and the recipes (delicious) so much. My only frustration is the inprecise measurements on so many things. To say "chicken breast" - doesn't mean much when we have them ranging from 140 gm to 390 gm. 1/2 onion is likewise difficult. 1/4 can tomato sauce can mean very many different things - we have tomato sauce cans from 8 oz to 28 oz.
    Have you ever considered switching the recipes to grams - it would take away the guess work.
    Thanks so much
    Reply: #28
  28. Dylan
    Yes, I've never understood using volume measurements like cups, milliliters, ounces etc... Grams all the way for everything! Nearly everything (except liquids) you buy in the shops is sold by weight not volume.
  29. Linda
    Hubby and I are currently in week 3 and loving the recipes so full of flavor, I have lost 4kgs and couldn't be happier. I was having breakfast for the first few days but didn't need it, once I got into it i found that it is so easy to have dinner and stay full till lunch time. I used to snack all day, I only eat twice a day with no need to eat anything else at all, so amazed how satisfied I feel, and have a heap more energy than I've had in years. LCHF diet where have you been hiding (it's not a diet, it's a great way to eat and live healthy.) ?
  30. JL
    Made this and was underwhelmed. I found the eggplant to be soggy. I think that you need to sweat the eggplant to reduce the liquid. The crust truly is the vehicle for the toppings so it does works. Almond flour all the way from this point onwards.
  31. Carolyn
    This meal is so easy .. I also add some spinach leaves and mushrooms on top of the eggplant before covering in the mince for a bit extra. My daughter loves it and great for work lunches the next day ?
  32. 1 comment removed
  33. Andrea L Mudd
    I made this for dinner last night. It was so good that I'm going to the store today because I have to have it again. LOVE THIS!!
  34. Janee
    I made this for dinner and used hot smoked sausage instead of ground beef and it turned out excellent.
  35. Jennifer Fredrick
    Couldn’t tou skip the tomato sauce altogether and use an olive oil and fresh garlic mix? Would be much less carbs, but higher fat.
    Reply: #37
  36. Jennifer Fredrick
    You, not tou. 🙄. Auto correct at it’s not so finest.
  37. Kristin Parker Team Diet Doctor

    Couldn’t tou skip the tomato sauce altogether and use an olive oil and fresh garlic mix? Would be much less carbs, but higher fat.

    Yes, that should work. You could also do an alfredo if you prefer white sauce pizza. This is pretty customizable.

  38. Mary
    I am allergic to olive oil but all the recipes call for olive oil can I substitute for another oil?
    Reply: #39
  39. Kristin Parker Team Diet Doctor
    Try avocado oil!
  40. Maureen
    This was even better than I expected! I will make this again and again.
  41. Fiona
    WOW! I was not expecting this to taste that amazing!! I generally am not a fan of eggplant but this recipe is a game changer! Even my husband loved it!
    I’ll definitely be making this again..
    Thank you!!
  42. KB
    JL suggested sweating the eggplant so that the result is less soggy. I have made this recipe both ways and I agree. After eggplant is sliced, sprinkle with salt. Stand slices in a colander for 20 minutes to allow water to drain out. Pat dry with a towel. Then proceed brushing on the oil, etc.
    Reply: #43
  43. Emily
    Personally, I find eggplant + oil can be a bit rich tasting (also in things like moussaka, melanzane alla parmeggiana etc.), so in order to prepare the eggplant for this recipe, I grill it instead of baking it in the oven. Just sweat it an JL suggests, then grill it on a BBQ or grill pan, no oil needed.

    JL suggested sweating the eggplant so that the result is less soggy.

  44. Mary
    I sliced it with the skin on but found the skin hard to eat. It was too thick. Should we skin the eggplant before slicing? Otherwise, it was quite tasty.
  45. Ayesha
    I have visibly seen my daughter loose weight and enjoy your receipes.it has boosted her confidence
  46. Lynn
    This was really good and I'll definitely be making it again. I wouldn't have thought about adding cinnamon to the meat topping but it added a great taste!
  47. Ahmed7898
    I'm getting fed up of cheese. I felt like trying this recipe but is there anything I could substitute for the cheese in it?
    Reply: #48
  48. Kristin Parker Team Diet Doctor

    I'm getting fed up of cheese. I felt like trying this recipe but is there anything I could substitute for the cheese in it?

    You may wish to find a different recipe as there is not a great substitute for the cheese.

  49. alan
    Yesterday my oldest daughter and I decided to give this recipe a try along with one of the brussels sprouts recipes (I will review that one too) I doubled the recipe to make 8 servings. I think the few egg plants I had to choose from at the local grocery must've have been a bit larger than average (I don't have much experience with egg plant). They were probably three and 1/2 inches thick at the largest part; I only sliced three of them and still had excess. This I should have figured out on my own. I could have increased the other ingredients, used the same amount of egg plant as the base recipe and just had a thicker pizza(more servings per square inch, if you will).

    In our mixture, we used Rao pizza sauce, and since we double the recipe, it worked out perfect because one small jar came out to be the exact 1 and 1/2 cup that we needed, and the net carbs came out to be 12 (for that amount). I thought the 'Italian ' mix of shredded cheese should work great on a pizza, however not being familiar with it, I decided to mix an 8 OZ bag of that with an 8 OZ bag of something more familiar; mozzarella . We also used fresh oregano and basil despite them being listed as part of the ingredients of the Rao pizza sauce.

    It turned out delicious. Every person in my household, even the pickiest, love it. The only part that I could see turning some people off about it was the skin of the eggplant. My guess is that the skin on smaller eggplants would probably have been more tender and plalatable. Overall very pleased with this recipe. I plan on using the same mixture and experimenting with other low carb crust ideas.

Leave a reply

Reply to comment #0 by