Friday, July 3, 2015

Super Easy Eggplant Pizza

Even though pizza is always a good idea, eating it daily is not.  There is, however, an easy way to change that,  just leave out the dough! Yes that's right pizza without dough, and trust me it'll taste so great that you'll never want to go back (and it's a massive time saver, too – 'cause who has time to prepare all that dough?)

Since there is no traditional base, we are using eggplant as the bottom.  Just cut up a large eggplant into finger thick slices, preheat your oven to 220°C / 425°F and place  them on a backing sheet like this: 

Sprinkle them with salt, and bake them for about 15 minutes until they look like this: 

In the meantime  you can prepare your toppings,  and just like with regular pizza there are no limits.  I kept it classic, and used tomato sauce, ham, mozzarella, and olives. But if you want something healthier try a tomato, spinach and goat cheese combination  (I made that last week and it's amazing).

Arrange the toppings on the baked slices, and put your pizzas back into the oven - but this time turn the broiler on! Broil them for about 3 to 5 minutes (make sure to keep an eye on them while they are under the broiler, as they can burn super fast).  And voilĂ  the best (and easiest) gluten free mini pizzas you will ever have: 

Tweet me pictures if you make them! 

Peace, Love, and Lobsters

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