Eggplant Pizza – a grain-free meal

Eggplant Pizza

Oscar Wilde quote

Here’s a simple dinner which will please all the family from those eating grain to those who aren’t.  I kind of missed pizza but now I don’t any more. You see it wasn’t the base I missed; I missed all those yummy toppings and I can certainly still have those. Obviously the toppings can vary according to what you have in the fridge or what you fancy when doing the shopping. This is a complete meal but could be served with a green salad and bread for those who want some grains.

I got the idea for this pizza from one of my favourite blogs, Drip and Drizzle. Check it out for Sam’s lovely photography, great recipes and interesting posts on places in her home city, Capetown in South Africa.

Eggplant Pizza

Eggplant Pizza

Ready for the oven

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    • says

      Dara, they are also great cut the other way into small rounds and used for toppings as appetisers or canapies. But always bake them first to crisp them up so you can pick them up easily.

  1. says


    My name is Leah Rodrigues and I am a contributing editor on We featured your recipe for Eggplant Pizza on our website. The post included a photo (crediting Strand of Life) with a link to your website for recipe instructions. I did not see a copyright stamp or disclosure on the blog. If for any reason you would like me to delete the post, let me know as soon as possible.

    Thank you,


  2. Eha says

    What a delightful way to use eggplant! Now I have no issues with grains at all, but love something unusual but simple such as this! And I can see myself using other flat leaved salads/vegetables in a similar manner. Oh, and had a look at ‘Drizzle and Drip’ and subscribed myself :) !

    • says

      You can always eat this with bread just like Adriano did. Mind you, he ate almost a loaf of bread, but he is Italian after all. I am glad you liked Sam’s blog. It’s lovely.

  3. says

    Thank you, Jessica, for the compliment. Eggplant is a lot more versatile than people might think at first. I even make baked eggplant crisps, which are a great alternative to oily potato crisps.

  4. says

    I like the idea of these rolled up as well. Would be really easy to eat. Some good news – I now have my coconut oil and flour and am ready to bake one of your delicious treats – just not sure which one yet.

    • says

      I also like the idea of turning them into finger food though you would have to be careful not to have too much topping or it could all ooze out.
      It’s great to hear your coconut products have arrived. If I were you, I would start with the classic vanilla cake with coconut cream frosting. This is a good base recipe and works well. Then you can take it and be inventive. The link to it should show up here in my comment.

  5. says

    Boy, does this look delish! I’d make pizza crust with toppings for the hubby and Katie, and I’d make a bunch of eggplant pizzas just for me!!!

  6. says

    This is such a great idea! I’m fine with grains, but with rare exceptions, pizza crusts don’t have that much flavor (when they do, though, they’re wonderful). So the crust really is just a convenient but caloric way to carry all the great flavors of the toppings to your mouth. Love the idea of using eggplant – you introduce a new flavor, and one that combines so well with so many of the topping ingredients. Good stuff – thanks.

    • says

      I love regular pizzas as long as they are made the Italian way with thin crusts and not many toppings but I’m not sure they love me. Hence this experimentation to find a different way to eat without sacrificing too much.

  7. says

    This is such a great idea Suzanne! Eggplant is fun too because it gives you some surface are to work with which is useful for things like pizza (unlike your average cucumber ;-)) – just love this – will have to remember it for my FB page.

    • says

      When you are on a restricted eating regime, it’s all about thinking laterally about different ways to use the same old things. Mind you I found this idea on another blog, of course.

  8. Lisa says

    Oh, this looks really fabulous and I can’t wait to try it myself. But before I do, please tell me how you were able to slice the eggplant so beautifully! My sliced eggplant aesthetics leave much to be desired. Also, do you season the slices before you put them in the oven the first time? Thanks for sharing this wonderful recipe!!

    • says

      I made this 6 months ago and can’t remember how I sliced them so thinly but I might have used a simple slicing device I have in my cupboard and keep forgetting about. Otherwise it would be difficult to get them even. I don’t think I seasoned them before the first baking because that would draw out the liquid in them. Seasoning the tomato puree would be enough and the bacon is salty. I hope you love them.

  9. temeka says

    I made these tonight and it was absolutely delicious! I used a bruschetta blend instead of tomato puree. It added the chunky texture of the tomatoes and extra flavor from the herbs. I also added white onion and porcini mushrooms! Thanks for the recipe!

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