Who likes pizza? (OK, seriously, who isn’t raising their hand?) Who’s stoked about combining the two? Me! Let’s do this! This 10-ingredient dinner or side is adapted and inspired by my Crispy Gluten-Free Eggplant Parmesan, only I took it a step further by adding pizza sauce and vegan cheese! The base starts with thinly sliced eggplant (the thinner the better), which is then dipped in gluten-free flour, almond milk, and finally a crispy breading comprised of cornmeal, vegan parmesan cheese, and gluten-free bread crumbs. Once they’re breaded, simply sauté on both sides until golden brown and then bake in the oven until crispy. All that’s left to do is top with a little red sauce and vegan cheese of choice and bake again until hot. And voila! Eggplant pizza. We hope you LOVE these mini pizzas! They’re: CrispyCheesySaucyVersatileFlavorful& Uber delicious These pizzas would make the perfect side on Italian night or main when paired with hearty greens or our Best Vegan Meatballs! We especially love how crispy they are and that each bite includes plenty of hearty red sauce and vegan cheese! If you’re into pizza, also be sure to check out our Easy Vegan Pesto Breadsticks, Easy Vegan Pizza, Butternut Squash Veggie Pizza, and Mini Portobello Pizzas! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends! For those looking to skip the breading process or make eggplant pizza on the grill (see below), we’ve got you covered! See alternative options in the notes!
