Pepperoni and Eggplant Mini Pizzas


This is a fun and easy Primal transformation type recipe to help you enjoy a food everyone loves… Pizza!!! The grain free crusty coating on the eggplant feeds your palette a familiar texture that is synonymous with pizza. Though cheese in itself is not usually a recognized paleo food; an aged, raw, unpasteurized organic white cheddar is a traditional ancestral whole food that has a full complement of enzymes and is more easily digested than cheese made from pasteurized milk, and is much more similar to food used by our ancestors.

This is a recipe that deemed blog worthy on its first try, its fun to eat, and kids would love it. It’s a great starter recipe to a grain free lifestyle and the pizza “dough” is not complicated to work with. Additional toppings may be added to suit your taste and pizza preferances.

Servings: 4


  • 4 small eggplants
  • 200 gram aged cheddar cheese
  • 30 grams of aged Parmesan cheese
  • 1 medium stick of pepperoni
  • 1 jar of spaghetti sauce preferably containing no vegetable oils or added sugars. (Extra Virgin Olive oil is ok)
  • 1 free range pastured egg
  • 5 tablespoons of ghee or clarified butter

For the dry mix:

  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch,
  • 1 teaspoon of dried oregano,
  • 1 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of dried parsley

Slice eggplant into 1/3 inch thick discs, lay out on parchment paper and crack a generous amount of salt onto eggplant.


Let sweat for 30 minutes. The salt will suck the moisture out of the eggplant, and you will see it bead on the top of them.


Rinse eggplant well in a large bowl of filtered water to remove the salt. Remove eggplant and pat dry with a towel

Beat egg in a mixing bowl.

Mix together in a 2nd mixing bowl the coconut flour, tapioca starch, pepper, garlic, and dried herbs.
Dip each eggplant round into egg, and then coat with dry mix and set aside.


In a large pan, melt 2 tablespoons of butter on medium low.
Place coated eggplant rounds in a 12 inch skillet starting with large pieces first. By the time the pan is full you can flip the eggplant over beginning with the first. Once all are flipped set aside onto a broil pan. Repeat process including the 2 tablespoons of butter in the pan until eggplant are all lightly fried.


Brush spaghetti sauce onto eggplant in 2 layers (they will soak it up quickly).

Top with pepperoni slices.
Top with aged cheddar and Parmesan cheese.

Place under the broiler with the oven door open until cheese is melted.


If making a smaller batch for 2, you can keep the eggplant rounds once flipped in the skillet (if oven safe), add toppings and then place under the broiler for less dishes and a quicker cleanup.