In the never ending narco war that is trying to find gluten free alternatives to pizza, I think I have found a suitable alternative to my doughy addiction. You see…I love pizza. If I could have it everyday I would. I love it in all its forms. Cheap, expensive, thin, thick, I love it all.
So the fact that I can’t have it whenever I want without weighty implications (get it, because I’ll gain weight!), I like to find healthy alternatives. One such alternative is the eggplant pizza.
I know, we all groan at the mere mention of a bread free pizza. The traditionalists will shout, “THAT’S NOT PIZZA” to which I will reply, “I know, but damn it. It’s close enough.”
Eggplant can actually do a pretty good job to satisfy a craving. If you want to make it really good, just fry the eggplant slice first.
Recipe
Ingredients
Pizza Cheese Blend (Provolone, Mozzarella, Cheddar, and Parmesan)
Pizza Sauce (I go to Ledo’s for their pizza sauce. and have them fill up sauce jars for me ) You can buy other kinds at the grocery store or make your own. I encourage whatever makes you happy in the sauce vision quest.
Portobello Mushrooms
Eggplant
Method
Pre-heat a baking sheet in your oven to 375F.
First slice your eggplant starting at the stem end, into thick circular slices. Not too thick where the eggplant wont cook and not too thin where you lose all of your structural pizza integrity.
Soak your eggplant slices in some salt water ( if you have time).
Dice your mushroom into long thin slices and saute with some butter and salt. Once they are about 75% cooked, pull them off and use them to top your pizzas later.
Brush all sides of the eggplant with some olive oil, until it can’t absorb any more. Place the eggplants on your baking sheet in the oven. Bake in the oven for 10-15 minutes. You don’t want them soft. Pull it out of the oven
Now top your pizza, first sauce, then cheese, and finally the mushrooms.
Place your eggplant back in the oven, and allow the cheese to melt properly. Pull it out of the oven once the cheese has melted completely.
Let it cool, don’t get pizza mouth and melt half your face off.
Enjoy!
- Pizza Cheese Blend (Provolone, Mozzarella, Cheddar, and Parmesan)
- Pizza Sauce (I go to
- Ledo’s
- for their pizza sauce. and have them fill up sauce jars for me ) You can buy other kinds at the grocery store or make your own. I encourage whatever makes you happy in the sauce vision quest.
- Portobello Mushrooms
- Eggplant
- Pre-heat a baking sheet in your oven to 375F.
- First slice your eggplant starting at the stem end, into thick circular slices. Not to thick where the eggplant wont cook and not too thin where you lose all of your structural pizza integrity.
- Soak your eggplant slices in some salt water ( if you have time).
- Dice your mushroom into long thin slices and saute with some butter and salt. Once they are about 75% cooked, pull them off and use them to top your pizzas.
- Brush all sides of the eggplant with some olive oil, until it can’t absorb any more. Place the eggplants on your baking sheet in the oven. Bake in the oven for 10-15 minutes, so the eggplant gets almost 75% cooked. You don’t want it soft. Pull it out of the oven
- Now top your pizza, first sauce, then cheese, and finally the mushrooms.
- Place your eggplant back in the oven, and allow the cheese to melt properly. Pull it out of the oven once the cheese has melted completely.
- Let it cool, don’t get pizza mouth and melt half your face off.
- Enjoy!
