This eggplant pizza was inspired by a creation from my favorite pizza place of all time – Solstice Woodfire Pizza, in Hood River, OR. We were on a drive one sunny day along the Gorge in Oregon and stopped in for a little lunch at our favorite place. Little did I know that my world would be rocked with this vegan pizza. As soon as I took a bite, I remember asking our waiter when they had put this on the menu and she explained that the owner’s son had come up with idea and the staff said it needed a spot on the seasonal menu to test it with their guests. Well, it was a 10/10 for me, and must have been for everyone else because it has a permanent spot now. Every time we go back to Oregon, and want to take a drive for lunch, we stop in and I order their version on a gluten free crust, and it’s magnificent.

So here’s my version for you to enjoy! You can also have this on a regular crust (highly recommend as well), just make sure to follow the cooking instructions on the dough.

Wild Greens Eggplant Pizza

A great option for a natural gluten-free pizza crust is EGGPLANT! This savory and (frankly) amazing pizza can also be easily put on a regular crust and enjoyed just as much!

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Prep Time 10

Cook Time 12

Total Time 22

Course Main Course

Cuisine American

Servings 1 serving

Ingredients

1/2 Eggplant
Drizzle of olive oil
1/4 cup pesto Trader Joe's Vegan Cashew Pesto is an AMAZING hack for this pizza. Or use my Macadamia Pesto Recipe linked in the notes below*
Cheese of choice I like using Chevre goat cheese or vegan Mykonos mozzarella
Handful of arugula
1/4 cup sundried tomatoes
1/4 cup red onion – thinly sliced
1/2 cup sausage of choice Italian sausage or Impossible Vegan Sausage*
Sprinkle of red pepper flake for a little extra heat!

Instructions

Preheat the oven to 400℉
Cut eggplant into about 1/2-3/4 inch pieces. You'll need 4-5 pieces per person/serving
Coat both sides with olive oil and place on a pan
Sauce the top all the way to the edges with the pesto
Top with cheese, arugula, sundried tomatoes, red onion, and sausage of choice
Place pan in the oven on the middle rack and bake for roughly 12 minutes. Pizzas will be ready when you can easily pierce the eggplants with a fork.
Once cooked, place on your plate, and sprinkle with red pepper flake for a little heat and enjoy!

Notes

* Try my Pesto recipe here. Feel free to half the recipe (take away the macadamia nuts) and use no avocado.

* A personal note on Impossible Vegan Sausage: though I’ve had this sausage several times to sub out animal sausage (due to my lack of stomach acid problems and not being able to digest animal proteins), I highly advise you use a high quality sausage, or any meat for that matter, rather than a lab produced meat. While I do believe everything in moderation is a great life motto, I would rather any abled-bodied person fuel their bodies with real foods.

Keyword dinner, gluten free, pizza, vegan option