Eggplant Pizza 

The Best Gluten-Free, Vegan Eggplant Pizza Ever!

I must confess, I am a Pizza Fiend! 

That scrumptious flavor combo of marinara, gooey-gooey cheese and a few Italian herbs to spice it up...

What could be better!

But with my personal history with Bloating, Irritable Bowel Syndrome, Chronic Fatigue, and Depression, and the unruly realization that my favorite foods were causing me harm, I HAD to find a way to make a pizza without all the bad side effects!

And here it is!

You know, I still miss the good ol' flour-based pizza that you get from a fabulous Italian restaurant, but I tell you what... I certainly DON'T miss the falling asleep at the table due to gluten overload. Nor do I miss the pain in my stomach from the funky cheese that doesn't really digest.

So, I hope you find as much joy in these little bites of heaven as I do!

If you are new to vegan cheeses, I have to say my experience has been awful until I tried Daiya Vegan Cheeses!  They let SO NICELY, and the taste is truly great when melted.  And you know me, I am s STICKLER for clean ingredients, and Daiya brings a pretty nice product!  

EggPlant Pizza Ingredients:

1 egg plant, think about the size of pizzas you want to make.  You could use bigger egg plant for dinner, smaller eggplant for appetizers.

Marinara - I love Amy’s as it is organic and doesn’t have added sugar

2 tbsp. coconut oil

1/2-1 lb. ground hamburger, cooked

1/3 cup yellow onion, thinly sliced

1/3 cup mushrooms, thinly sliced

1/3 cup tomatoes, thinly sliced

1/2-3/4 cup Daiya Mozzarella Vegan Cheese

1/2 cup micro greens

Italian seasoning

Optional:  Himalayan Salt

Optional:  Red pepper flakes

Optional: Annie’s or Simple Truth Organic Goddess Dressing

Slice egg plant into 1/2 inch thick slices.

*It has been recommended to sweat them on a few paper towels with salt on them (both 

sides) for 30 mins, but I have to say I haven’t tried it yet. 

Coat baking sheet and tops of egg plant with coconut oil.

Sprinkle Italian seasoning on egg plant.

Bake at 375 degrees for about 20 minutes.  

Remove egg plant from oven and put toppings on, adding marinara first then veggies and cheese.

Add red pepper flakes and salt if desired.

Bake for 5-7 minutes more, then turn on the broiler and broil until the tops are browned.

Add micro greens just before serving.

Top with a little Goddess dressing for a tasty treat!