I discovered eggplant pizza the other day as I was scrolling through Instagram and saw an amazing photo by a vegan food blogger. The recipe looked super easy, which was perfect because I was wanting to make pizza with a homemade sweet potato crust and that recipe was more involved than I had hoped for.
But eggplant pizza? Easy, simple ingredients, filling and oh so tasty ?
This recipe is vegan and naturally gluten free, with juicy eggplant, savory tomato sauce, melty vegan cheese shreds, mushrooms, olives, artichoke hearts and red onion. A much healthier version of pizza but just as delicious. Whoever came up with the idea for eggplant pizza is a genius ??
Ingredients You Will Need:
- 1 large eggplant
- Himalayan pink salt or sea salt
- extra virgin olive oil
- dried oregano
- tomato sauce
- garlic powder
- nutritional yeast (optional)
- vegan cheese shreds (or cashew cheese)
- toppings: mushrooms, olives, artichoke hearts, red onion, bell pepper, spinach, broccoli, etc.
6 Easy Steps:
- Preheat oven to 400 degrees.
- Cut your eggplant into approximately 1/4 inch slices. I got 5 slices from my eggplant. I left the skin on because it looks prettier, which made it a little chewy, but I didn’t mind. However, you can peel the skin off if you prefer.
- Lay your slices on a baking sheet lined with parchment paper. Sprinkle salt over the slices and let them sit for 20 minutes. This brings the extra moisture from the eggplant to the surface.
- Wipe the salt off and dab the excess salt with a paper towel. Drizzle olive oil over the slices and sprinkle some dried oregano. Bake in the oven for 25 minutes.
- Spoon tomato sauce onto the eggplant slices. I used a small can of plain organic tomato sauce and mixed garlic powder, salt, dried oregano and a little nutritional yeast to it for added flavor. Add your vegan cheese shreds (homemade cashew cheese would also be yummy and less processed) and whatever toppings you like.
- Broil on low for about 10-15 minutes or until cheese is melted and your pizzas are starting to brown on top. Let cool for 5 minutes and enjoy!
I’ve only made this recipe once, but we’re already in a committed relationship ? I know it will be my new go-to whenever I’m craving pizza. Regular vegan pizza doesn’t actually fill me up for very long, but eating this eggplant pizza for lunch left me so full that I didn’t eat dinner until 9 pm!
This is a great meal for getting in all those veggies your body needs while also being freaking delicious. Well done, eggplant pizza, well done.