Pizza does not need to have a dough crust!
We love a good homemade pizza (yum!) and are always looking for ways to make more creative and healthy versions of this classic! Now, we know gluten-free or cauliflower crust is all the rage lately, but have you ever tried making mini pizzas with an eggplant base? It is so yummy and savory … Just bake your eggplant in the oven, and simply add the ingredients on top before a quick broil.
To make ours, we used fresh basil from our garden, tomatoes, organic tomato sauce, and provolone cheese … But the best part about this recipe is you can add as many toppings as you want! So feel free to get creative. This recipe is a great snack, dinner option, or even party appetizer for both kids and adults!
Watch our full video with the recipe here!
Eggplant Pizza
Ingredients
- 2 large eggplants
- 24 oz. jar organic tomato sauce
- 20 slices provolone (or mozzarella) cheese
- 3-4 oz. fresh organic cherry tomatoes, sliced
- organic basil, as desired
- 1/2 tsp. Himalayan salt
- red pepper flakes, optional
- 1 cup each additional topping, as desired
Instructions
- Preheat oven to 425 degrees.
- Slice the eggplant into 1-inch thick round pieces.
- In two baking trays, arrange the sliced eggplants.
- Sprinkle with the Himalayan salt and bake for 15-20 minutes.
- Remove the baked eggplant from the oven and turn your broiler on.
- Spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone.
- Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes.
- Make sure you keep a close look while the eggplant is under the broiler, they can burn fast.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
Recipe inspired by Eat Good 4 Life.
