Have you ever found yourself getting bored of eating the same old thing day in and day out despite the endless amounts of recipe possibilities out there? Yeah, me too. I’ve been trying to switch up how I get my veggies in every day, and this recipe has quickly become one of my absolute favorite alternatives. Super easy, clean, and yummy! A new twist on an old favorite.
I don’t think I know a single person on this planet who doesn’t like pizza. It’s greasy, its delicious, its covered in cheese…and it’s terrible for you. But eggplant is not! In fact, it’s great for you, and it makes for a perfect pizza “crust.” I know that there are people out there who dislike eggplant, so you can substitute it with zucchini as well. Keep in mind that the cook time between the two will differ, so you’ll have to keep a closer eye on the oven.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
- 1 large eggplant
- organic pasta sauce (you can also substitute with your own sause recipe)
- olive oil
- toppings! for my pizza’s I used mozzarella cheese and spinach, but you can use anything you like.
- Cut eggplant into 3/4″ thick rings. Lay them on a baking sheet that has been covered in tin foil for easy clean up and sprinkle salt and a little olive oil on each. Place in the oven for 25-30 minutes at 375 degrees. You want the eggplant to cook, but leaving them in for too long will cause them to become mushy. They will be cooked further in the broiler once the toppings have been added.
If you make your own sauce, now would be the time to do it. I used an organic sauce from a jar, so I just prepped some other meals while I waited 20 minutes for the eggplant to cook. When they are, remove them from the oven and place a small amount of sauce on the tops of each ring. Sprinkle on your choice of cheese (I personally like mozzarella best) and add toppings, here I just used spinach but you can add mushrooms, peppers, basil to make a margarita pizza… completely up to you!
Place the pizzas in your broiler (I set mine for 350 degrees) until you see the cheese start to melt. You will want to keep a good eye on it so that you don’t burn the eggplant, as it is easier to do than you would think. Remove from the broiler and let cool for 2 minutes so that the cheese begins to harden and serve!
I typically eat 2 pizza’s in a single meal and place the rest into Tupperwear containers for the rest of the week. These also make for really great appetisers! It’s a super easy way to mix up your veggies, as well as get your pizza fix without all the empty carbs! It also satifies all glueten free and vegan diets. If you have a favorite pizza recipe please leave a comment to share, I’d love to hear it.