This is a great way to satisfy pizza cravings in an easy low carbs way, and get the superfood antioxidant benefits of eggplant all in one recipe!

difficulty level: beginner

prep time: 10 minutes

cook time: 35

equipment needed:
- cooling racks, not needed, but will help the eggplant pizza cool while staying more crispy - you can use a mandolin to slice the eggplant, but a good sharp knife works just as well

what you need:

for pizza:

  • 1 medium/large eggplant, end trimmed, cut into 1/2 inch thick rounds (you can go a little thinner, but just barely, and i do not recommend thicker)
  • salt. did not write specific amount you will see why below
  • 1 tbsp chia seeds + 5 tbsp hot water, mixed together
  • cooking oil spray
  • 1 cup tomato sauce, preferably chunky/rustic, i used my 20 minute rustic tomato sauce but that is absolutely not necessary, just use your favorite organic store bought sauce :)
  • 2 tbsp parmesan cheese, or 2 tbsp vegan parm, i will write the recipe for that below :)
  • fresh basil leaves or chopped olives or sliced pepperoni or whatever topping calls to you, get creative!!! :))

for vegan parmesan:

  • 1/2 cup cashews
  • 1 tbsp shiro miso paste. you can find on Amazon
  • 3/8 tsp garlic powder
  • 4 tsp dry nutritional yeast (not live yeast!!) you can find on Amazon
  • 1/4 tsp salt

what to do:

for pizza:

  • preheat oven to 450 degrees line a large oven sized baking sheet with foil or parchment and spray/brush with oil
  • place eggplant rounds on a large kitchen towel, and sprinkle each slice liberally with salt. let sit 20 minutes to draw out moisture
  • after 20 minutes wipe the eggplant rounds with paper towels
  • spray eggplant rounds with oil on one side, place them on baking sheet sprayed side down. try not to crowd eggplant pieces, better to not completely crowd, which might mean a few eggplant pieces will not go in the oven (this depends on the size of the eggplant)
  • brush the top of the eggplant pieces with the chia seed mixture, it will be a thick mixture, just slather on and spread with brush finger tips or spoon.
  • spray the tops of the eggplant pieces
  • put into oven, on middle rack, close door and immediately reduce heat to 425 degrees
  • bake 15 minutes
  • take eggplants out, flip them, spray lightly again and return to oven for 10 more minutes
  • keep them in oven on middle rack, turn broil element on and broil 2 minutes.
  • remove from oven, transfer to cooling rack, let cool 5 minutes minimum
  • you can let them cool further (30 minutes) if you intend to use them the next day (or even a few days later) just store slices in fridge with paper towels layered between
  • at this point they will look like the picture below:

  • when you are ready to make your pizzas, slather on some tomato sauce, add parm cheese or vegan parm, add any other toppings of choice

  • put the little pizzas on a greased lined large baking sheet,
  • put into oven one rack down from the top (close to broil element but not closest)
  • put broiler on, leave oven door slightly open, and broil 2-4 minutes
  • watch your little pizzas, if some look done, remove them and return others to broil a little longer.
  • take the pizzas out, sprinkle with some fresh chopped basil, some extra parm, or just gobble them down! ;)

for Vegan parm:

  • place all ingredients in food processor and whirl away until a crumbled parmesan texture is achieved. this actually broils nicely i made sure to test it and used it i the pictures you see.