Yes, that’s right our Eggplant Pizza is gluten free and your new best friend. I use one large eggplant cut into ¼-inch thick slices and I substitute those for pizza bases.
Voila, who knew?! I top with pizza sauce for the real deal followed by mozzarella cheese slices, cherry tomato slices, chopped fresh basil leaves, and some corn kernels. Don’t they sound delicious? No one said it can’t be a pizza without the gluten. Just another way to keep Labor Day slightly more memorable this year!
To make Eggplant Pizza, you will need the following ingredients:
Place the eggplant slices from 1 large eggplant on some paper towels, sprinkle with some salt and set aside for about 20-30 minutes to remove the moisture then finally, pat them dry.
Preheat the oven to 400 °F.
Transfer the dried out eggplants to a baking sheet lined with baking parchment paper, drizzle with 1 tablespoon of olive oil and sprinkle with freshly ground black pepper and 1 teaspoon of dry oregano.
Cook the seasoned eggplant slices in the preheated oven for about 15-20 minutes until roasted.
Once roasted, remove the eggplant slices to add the toppings. Start by adding some pizza sauce then about 1 cup of sliced mozzarella, 5 or 6 sliced cherry tomatoes, ⅓ cup of corn kernels and finally, 4-5 chopped fresh basil leaves, evenly divided between the eggplant slices to create mini pizzas.
Return the baking sheet to the oven and broil for about 3-5 minutes until the cheese is fully melted on top.
Serve straight away while the cheese is still melted!
Are you celebrating Labor Day this year and looking for some new exciting dishes? Try ours and start with these mini Eggplant Pizza. Let us know how yours turn out and tag us in some of your pics online. We love to share your successes. Use #cookmerecipes online!
Great idea! Thanks for sharing recipe!
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