Gluten-free pizza
Use eggplant as pizza crust,
Top with favorites.
Stack or lay them flat
Either way won’t make you fat,
A mean aubergine.
(The cheese doesn’t look fully melted because I used alternative cheese — coconut-based with pea protein isolate)
Ingredients:
- Italian or Indian (aka baby) eggplants
- Shredded cheese
- Sun-dried tomatoes
- Green onions
- Olive oil mixed with garlic powder
- Fresh basil
Instructions:
- Preheat oven at 400 degrees F
- Cut the eggplants in round slices
- Coat both sides of the slices with olive oil mixed with garlic powder
- Place slices on a baking sheet sprayed with olive oil
- Place baking sheet in oven with eggplant slices and time for 15 minutes
- After 15 minutes, turn slices over and time for another 15 minutes
- After second round of 15 minutes, take out baking sheet
- Turn slices over again and put on your favorite toppings and put back in oven for 5 minutes
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Now this looks very tasty!
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It is!
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I’d pay to eat anything you make. You’ve got quite the arsenal, recipe-wise!
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You’re too kind. I improvise most of the time, focusing on making sure I make something nutrient rich.
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I love eggplant. That coconut cheese sounds interesting. I haven’t found a very good cheese alternative, so I’ll look out for that. Yum!!
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It doesn’t taste like coconut. It is a cheese alternative that comes in different cheeses. The one I used for this was Monterey Jack cheese, which tasted like cheese. The brand name is Daiya.
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I’ve heard of “Daiya.” It never looked too appetizing,, but I’m gonna give it a try. Thanks!
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The Monterey Jack cheese came in as a block and I shredded it. I made grilled cheese with it (in addition to using it got the eggplant pizza) and put caramelized onions. Very tasty. Really tasted like cheese.
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Ah, I’ve only seen the shredded variety. Fantastic. Thanks again, K!
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You’re certainly a creative chef! I never cooked eggplant — I’ll have to experiment with your recipe. Do you typically eat a plant-based diet?
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I do but I also eat meat, just not too much. When I do have meat, I tend to use it as part of a mix of vegetables and/or legumes rather than have a big chunk of meat by itself.
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Variety is important, however, I’m sure you know what you’re doing. The coconut alternative cheese seems interesting. I’ll have to see if I can find something like that.
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Oh, yes, definitely more variety when I mix and match all kinds of different legumes, vegetables, and meats. Makes for interesting and nourishing dishes.
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P.S. i am back to let you know i had a fantastic dinner last night..with your eggplant pizza..
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That sounds great. What toppings did you put on it? Did you bake it or grill it?
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I baked it actually..put some shrimps on it..
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That sounds great! That is an eggplant pizza supreme.
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That looks (and sounds) delicious! Is is low carb?
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Eggplants tend to be a higher carb vegetable than broccoli for example, but we need certain amount of carbs for energy though. But eggplants are a good source of fiber, vitamin B12 and copper. Ok, I’ll read off this list, also: good source of manganese, vitamin b6, niacin, potassium, folate, and vitamin k. On a roll here, lastly, they contain phytonutrients such as nasunin and chlorogenic acid. Whew!
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Wow! All of that in a unassuming veggie! lol I’ll have to get them on my shopping list. 🙂
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Really, the eggplant’s status has gone up. I just read that it’s edged out the avocado in popularity since the eggplant’s nutritional value has been highlighted and it is such a versatile vegetable too. ☺️
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I should’ve grown some this year. Instead I loaded up on summer squash. 😦
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Squash is good too. Any vegetables, really. Yes, the eggplants I used are from our garden. It is nice to have garden fresh veggies!
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Lovely! I am going to try that soon too!
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Thanks! It is delicious.
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Looks healthy but delicious..so i will try this out tonight..
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It was eggselent
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