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:

1. Preheat oven at 400 degrees F
2. Cut the eggplants in round slices
3. Coat both sides of the slices with olive oil mixed with garlic powder
4. Place slices on a baking sheet sprayed with olive oil
5. Place baking sheet in oven with eggplant slices and time for 15 minutes
6. After 15 minutes, turn slices over and time for another 15 minutes
7. After second round of 15 minutes, take out baking sheet
8. Turn slices over again and put on your favorite toppings and put back in oven for 5 minutes