Easy Roasted Garlic and Eggplant Pizza

I’ve had a ton of fun creating an endless variety of homemade pizzas, and I’ll bet my versions of this classic dish is far more calorie friendly than you’ll find at your local restaurant.

Roasted Garlic and Eggplant Pizza

Merriam-Webster defines a pizza as “a dish made typically of flattened bread dough spread with a savory mixture usually including tomatoes and cheese and often other toppings and baked . . .”

That could define almost any pizza that strikes your fancy, right?

I’ve used a variety of “bread doughs” for this family pleasing dish. I make a whole wheat dough in my bread machine, or sometimes I buy it in bags from Trader Joe’s for pennies.

Easy Mushroom Pizza

This easy mushroom and sun dried tomato pizza was a Trader Joe’s pizza dough creation.

Tortilla White Bean and Basil Pizza

Sometimes I use tortillas for my “bread dough.”  Tortillas make terrific figure friendly pizzas, especially when you add fresh basil and white beans.

And if you missed making your own English muffin pizzas as a kid, then grab a bag of muffins from the store (100% whole wheat please), and toast a few under the broiler. Then top them with spaghetti sauce, pepperoni and cheese. Pop them back under the broiler to lightly brown – the perfect kid food. You might even sneak in a few leaves of spinach, and maybe they won’t notice.

What’s my favorite cheese and veggie combinations you ask?

Roasted Garlic and Eggplant

Roasted Garlic and Eggplant

Any pizza topped with veggies and cheese makes me happy. This past week I decided to roast eggplant, green peppers, and a head of elephant garlic until they were fragrant and tender.

Roasted Garlic and Eggplant Pizza

Then I topped a pre-baked crust with that sweet roasted garlic I mushed in with a carton of garden vegetable cream cheese. Then I layered in my roasted eggplant, green peppers, fresh tomatoes and mozzarella cheese.

Roasted Garlic and Eggplant Pizza

Roasted Garlic and Eggplant Pizza

It’s clear why I’m pizza crazy now, isn’t it?

Happy, healthy cooking!

Roasted Eggplant Pizza
  • 1 medium eggplant, firm, sliced ¼" thick
  • 1 large elephant garlic, skins removed and broken into pieces
  • 2 large green pepper, sliced in ¼" rings
  • 4 large roma tomatoes, seeded and chopped
  • 8 ounces Garden Vegetable Cream Cheese
  • 1 tablespoon oregano, dried
  • 4 tablespoons capers
  • 8 ounces low fat mozzarella cheese, shredded
  • 1 cup low fat feta cheese
  • 2 large Boboli Thin Crust Pizza Shell
  1. Preheat the oven to 425 degrees.
  2. Line two baking sheets with foil and spray with cooking spray.
  3. Lightly spray a pizza stone or cookie sheet with cooking spray.
  4. Layer eggplant, green peppers and garlic on the cookie sheets and roast for 25 - 30 minutes until vegetables are just tender.
  5. Combine the cream cheese and roasted garlic in a bowl, then spread over Bobolli pizza shells.
  6. Layer eggplant, green pepper, and tomatoes onto the crust. Then sprinkle with oregano, mozzarella and feta cheese and capers.
  7. Bake for 20 - 25 minutes until cheese is bubbly and melted.
Calories: 193kcal
Weight Watchers Points Plus 5
Saturated fatty acids: 7.47g
Monounsaturated fatty acids: 3.04g
Polyunsaturated fatty acids: 0.45g
Total fat: 10.96g
Calories from fat: 98
Cholesterol: 38mg
Carbohydrate, by difference: 11.96g
Total dietary fiber: 2.54g
Protein: 9.84g
Nutrition Information
Serving size: 12 slices - makes two large pizzas using Boboli Th

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Thank you for sharing!



    • says

      I prefer my bread machine recipe, but when I don’t have time for that, Trader Joe’s whole wheat is really good. Even better I can freeze it for future use.

  1. says

    I could eat pizza everyday! I love them all from plain to more complicated ones. This one with the eegplants is definitely right up my alley!

  2. says

    Kristin, this roasted garlic and eggplant pizza looks absolutely fantastic – roasted garlic is a wonderful ingredient to have on hand when preparing a healthy and delicious family meal – I love adding it to my tomato tart. You have many wonderful ideas for pizza variations and I also like the idea of adding your favorite topping to tortillas – this post is fun to read and I always enjoy learning about all your different ideas!
    Have a great Wednesday!

  3. shilpa sinha says

    I stay in India.. watz dis garden veg cheese? i dnt think it wld be available here.. watz d second best option? cottage cheese?

    • says

      Hi Shilpa – the garden vegetable cheese is a cream cheese. Wikipedia describes it as “Cream cheese is a soft, mild-tasting cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream.” I did a quick search of Google and didn’t find anything like that available in India. What types of cheeses can you buy, then maybe I could say which would work better. I’m not sure cottage cheese would be a good choice because of the water content. It might make the pizza mushy. ~Kristi

  4. says

    Love the toppings! I so rarely make pizza – we live very close to several excellent pizza places, that takeout is too tempting. But it sure is fattening! Even the “healthy” choices. Yours looks like a better bet, and I really should start making my own. Thanks for this.

    • says

      We had a pizza party once with a group of friends. Everyone brought their favorite toppings and we purchased pre-made dough from our local grocery store. It was a blast. You should try that with one of your famous cocktails. In fact, I should try that again with one of your favorite cocktails!

  5. says

    Homemade pizza is so easy and such a crowd pleaser at home. Totally falling all over myself wishing I had a slice of the one in the second photo you posted.

    • says

      I don’t use eggplant often, but it really makes a nice “meaty” replacement for the sausage my husband loves in his pizza. He didn’t once complain about that lack of meat. :)

  6. says

    We don’t have the same brands over here in the UK but this has given me good ideas for my own healthy pizzas. LOVE eggplant in anything! And I have some gorgeous naturally smoked garlic that would be perfect in this. Thanks for sharing!

    • says

      Once I learned to lightly salt and let the eggplant sit in a colander, I liked it much better. In the past I just sliced it and it came out too mushy. Now it comes out with a wonderful texture.


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