Skip to Content

Vegan Eggplant Pizza Slices {Gluten-Free, Fast, Easy}

Summer is here, and the options for delicious eating are too many to count! But if you insist on enumerating your options, do consider my vegan eggplant pizza slices! Easy, ready in under 30 minutes, and gobble-up-every-last-bit good, they are exactly what you want for dinner tonight (even if you did not know it until this moment!).

vegan eggplant pizza slices on a parchment paper lined baking sheet

 

Eating pizza requires neither reason nor season. Nevertheless, this (almost entirely) vegetable version is just the thing when you come home with a haul from a summer farmer’s market and, upon unpacking, realize, “Oh. Right. Now I need to make something with all of this, pronto!”

Yes, there’s always salad. And roasting with a splash of olive oil is great. But by simply layering a few ingredients, several slices of summery, pizza bliss are within reach with minimal effort (= more time for savoring summer reading lists :)).

close up of a vegan sheetpan meal of pizza style eggplant slices

The inspiration/urgency to make this dish comes from my very own  my husband’s garden. My contribution has been harvesting a solid 25% of the time (I know, what a helper). At least my appreciation is 100%. The garden may be small, but it is bountiful thanks to Kevin’s hard work and  our many springtime showers this year. Behold:
photo collage of the ingredients for vegan eggplant pizza slices

All that you need to make this dish is the above ingredients, a bit of mozzarella cheese (or your favorite melting cheese, non-dairy varieties included), olive oil, salt & pepper. Then again, save for the eggplant, most everything is flexible based on what you have. Swap basil or parsley for the arugula, for example, or use sliced tomatoes in place of the cherry.

I also added a few entirely optional bonus toppings, including some briny olives, roasted pepper strips, and a sprinkle of sunflower seeds (the boys of the house thought this last addition was entirely uncalled for, but I loved it). It’s pizza, so make it your own!

Sure, you can have this for dinner, but also for lunch or as a  snack. If cold pizza appeals (yes!), rest assured, these slices are delicious chilled, too.close-up of eggplant pizza slices topped with arugula and cherry tomatoes

Need more convincing? Surely not. But this should seal the deal: this pizza is incredibly good for you. Boasting almost 20 grams of protein per serving, it is also rich in fiber, potassium (thank eggplant for all three of these), and calcium, as well vitamins C and A (arugula and tomatoes).

In sum, eat your pizza!

Yield: 2 main dish servings

Vegan Eggplant Pizza Slices {Gluten-Free, Fast, Easy}

Vegan Eggplant Pizza Slices {Gluten-Free, Fast, Easy}

Vegan eggplant pizza slices are the fast easy dinner you crave (and can make in 20 minutes!). They are also gluten-free & very high in fiber.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 medium-large eggplant (about 1 pound/500 grams)
  • 1 tbsp olive oil
  • fine sea salt and black pepper
  • 1 and 1/3 cups shredded dairy-free mozzarella cheese (see notes)
  • 1 cup cherry tomatoes, halved (or quartered, if large)
  • 3 tablespoons EACH sliced olives and sliced roasted bell peppers (either or both are optional)
  • 2 tablespoons sunflower seeds (optional)
  • 1 cup arugula leaves

Instructions

  1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
  2. Position eggplant on cutting board with stem side up; using a large knife, cut eggplant into 1/2-inch thick slices.
  3. Place eggplant slices on prepared baking sheet. Brush top sides with olive oil and sprinkle with salt and pepper.
  4. Bake in preheated oven for 10 minutes. Remove pan from oven and sprinkle evenly with cheese, and tomatoes (also add olives, roasted peppers, and/or sunflower seeds,if using).
  5. Return pan to oven and bake for 7 to 10 minutes longer until eggplant is tender when pierced with a fork, cheese is melted, and tomatoes are softened.
  6. Top eggplant slices with arugula and serve!

Notes

Storage: Store cooled leftovers in an airtight container for up to 1 day.

Note about the Cheese: If you are not vegan, feel free to use an equal amount of regular mozzarella cheese in place of the non-dairy cheese.

Nutrition Information

Serving Size

1/2 of entire recipe

Amount Per Serving Calories 296Total Fat 17.3gSaturated Fat 7.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 37mgSodium 231mgCarbohydrates 18.6gFiber 6.5gSugar 2.9gProtein 18.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe