Gluten-Free Oil-Free Baked Eggplant Mini Pizzas

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1


For the crust

  • 2 large Italian eggplants
  • Chicken seasoning check the ingredients to see that it only contains herbs

For the cheese

  • 2 cups oats
  • 1 cup sauerkraut juice or water if using water, be sure to add a bit extra salt to taste
  • A pinch of black pepper
  • 2/3 cup nutritional yeast flakes
  • 2 tablespoons chickpea miso paste
  • 1 red pepper seeded
  • Juice of 1/2 a lemon
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric powder

For the tomato sauce

  • 3 cups tomatoes of your choice chopped
  • 1 cup sundried tomatoes soaked ahead of time for 30 minutes if very dry (make sure ingredients say only tomatoes and sea salt)
  • 2 cloves garlic
  • Italian herbs to taste
  • 1 tablespoon onion powder
  • 1/2 cup basil
  • 1 date


For the crust

  • Cut the eggplant into medium-thickness rounds (the thickness doesn't matter much, the thinner the quicker they'll cook).
  • Lay them flat on a baking sheet, and sprinkle with chicken seasoning.
  • Bake for about 15 minutes on 425, and stop when they start to turn slightly brown.

For the cheese+tomato sauce

  • Blend all ingredients until smooth
  • Take the eggplant out of the oven, smother with cheese, and bake for about 7-10 more minutes. Be careful not to burn. This is optional - you can also just eat the cheese uncooked.
  • Then smother with raw tomato sauce, and top with black pepper and basil.