Eggplant Pizza with Caramelized Onion

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Eggplant Pizza with Caramelized Onion

This crispy eggplant pizza is the best, ever! Made with roasted eggplant and sweet caramelized onions that are nestled atop a quick homemade crust, this vegan pizza recipe is perfect for a quick and satisfying dinner.

4.80 from 5 votes

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Prep Time: 25

Cook Time: 18

Total Time: 43

Servings: slices

Calories: 221kcal

Author: Sarah McMinn

Cost: $15

Ingredients

Pizza Crust

2¼ teaspoons fast acting yeast
⅔ cup warm water
1 cup all-purpose flour
⅔ cup whole wheat flour
½ teaspoon salt
2 tablespoons olive oil

Pizza Topping

1 medium eggplant, sliced ¼" thick
½ red onion, thinly sliced
2-3 cloves garlic, minced
½ cup vegan mozzarella cheese, I recommend Miyoko's brand
3-4 tablespoons olive oil, divided
1 tablespoon fresh rosemary, minced
salt

US Customary - Metric

Instructions

Start by making the crust. Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture.
Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 - 1½ hours, until doubled in size. Once the dough is ready you can begin preparing everything else.
Turn the oven to broil and move an oven rack to the top shelf. Slice the eggplant ¼ inch thick and place them on a parchment-lined baking sheet. Lightly brush each side with olive oil and sprinkle with salt. Broil for 4-6 minutes on each side, until lightly golden. Remove from oven and let cool. Turn down the oven to 425F.
Heat 1 tablespoon of olive oil in a small skillet over low heat. Sauté sliced onions until caramelized, stirring frequently. This takes about 10 minutes. They will be dark in color (not burnt) and fragrant. Add garlic and sauté for another minute before removing from heat.
Shape the dough to fit on a floured pizza stone or baking sheet. Lightly brush the remaining olive oil over the crust and top with the vegan cheese. Place the broiled eggplant over the cheese, covering the entire surface. Top with caramelized onions and fresh rosemary.
Bake for 15-18 minutes, until the crust is lightly browned and the cheese has melted. Allow the pizza to cool 5 minutes before slicing.

Notes

Serving and Storing– Serve this pizza for either lunch or dinner. Pair this salad with salad, appetizers, or garlic bread. Store the leftover pizza in an airtight container for up to five days. Gently reheat the pizza in the oven or on the stovetop before eating.

Make in Advance - The pizza dough can be made up to 1 day in advance. When making in advance, refrigerate the dough during the first rise to allow it to rise more slowly. When you are ready to use it, pull the dough out of the refrigerator at least 2 hours in advance to let it return to room temperature before shaping.

Recipe Tips

For extra cheesy flavor, top this eggplant pizza with grated vegan parmesan cheese. I recommend Violife Parmesan.
Generously flour the surface of your pizza stone or baking pan to prevent the crust from sticking to the bottom.
If using a pizza stone, make sure the stone is heated all the way before placing the pizza on it. Otherwise, you risk cracking the stone while baking.

Time Saving Tip - To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. My preference is pre-made pizza dough which can be found in the refrigerated section of most well-stocked grocery stores. When baked, it tastes as fresh as if made in your kitchen while eliminating a time-consuming step in homemade pizza.

Variations - Looking for gluten-free? I recommend using a 1:1 baking flour blend or finding a premade gluten-free pizza crust at your local grocery store. I recommend this a l mond flour crust (<<affiliate link) from Simple Mills.

Nutrition