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!
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.