This recipe is a godsend to pizza addicts who still wish to eat healthy whole foods. It’s dough-free, gluten-free, dairy-free, oil-free and cruelty-free. The only cruelty here would be not making enough to share with friends! Sounds like we got rid of all the good stuff but no, the smell of its baking diffusing through the kitchen and its flavour is a “pizza-ish” dream 😆 So if you feel you’ve been having too much of the Italian delicacy lately or have kids who keep demanding pizza every night, you should totally give this a try! (For those who aren’t fans of eggplant, I urge you to try it anyway.)
Yields: 2 servings
1.5-2 medium-large eggplants/aubergines
1-2 Tbs coconut milk with a dash of salt
1 cup crushed tomatoes (I use either canned ones or the kind that are packaged in jars which contain only tomatoes)
1 tsp maple syrup or raw-cane sugar (if you’re ultra-strict with sugar, supplement with a few drops of liquid stevia)
1/2 tsp salt
1 tsp garlic powder
1 tsp mixed dried Italian herbs
around 100 g of extra firm or firm tofu (1/4-1/3 of a packet)
1.5 Tbs nutritional yeast (optional though I highly recommend it for a stronger cheezy flavour)
1/3 cup of soy milk (or any other plant-based milk)
1/4-/1/2 tsp salt (you might want to add that last after all is blended. You might find you don’t even need it because the nutritional yeast is already salty)
Toppings of choice:
green/black olives, onion, sweetcorn, fresh mushrooms, bell-peppers, fresh tomatoes, sun-dried tomatoes, fresh basil leaves, fresh pineapple cubes, artichoke hearts, soy feta cheez (recipe here), Tofurkey’s maple-bacon tempeh strips, Yves faux-meat cuts (those last 3 options might increase the overall fat percentage in the dish).
1. Preheat oven to 375 o F / 190 o C.
2. Slice the eggplants into approximately 1.5 cm-thick slices and place on a baking tray lined with parchment paper. Mix the coconut milk with a dash of salt and brush it on top of the eggplant slices, then flip them over and brush the other side as well. Using a brush (as opposed to spilling it on them with a spoon) saves a lot of coconut milk.
3. Insert into the oven for 15 minutes, then flip them over and bake for another 5 minutes (the last 10 minutes of baking will take place with the rest of the pizza ingredients in place). Take out the tray but leave the oven on.
1. Mix all the ingredients together and spread on top of the eggplant-crust.
1. Cut the tofu into cubes and blend up all the ingredients (nutritional yeast, plant-based milk and salt) together in a blender until you reach a smooth consistency. You might like to begin with less nutritional yeast and less salt and taste before you add the full amount.
2. With a spoon, take out dollops of the creamy cheez and add them on top of the tomato sauce in the centre, then spread it out with the back of the spoon.
1. The last step is open for personal interpretation. I used green olives, frozen sweetcorn, onion and artichoke hearts this time.
Just top up your mini pizzas and bake them for another 10 minutes and then if you like, broil for another 2-3 minutes.
**Attention**: It takes longer to cool than regular-crust pizza, so caution is recommended.
I hope you enjoyed this recipe. This is going to be a regular in our household from now on. Please comment below how you liked it. 😎
Prep Time: 10 minutes
Cook Time: 30 minutes