This pizza meets all the qualifications for a cheesy gooey pizza and you will want it again and again!
Three recipes in one, the no-cheese Mozzarella and eggplant “sausage” top your pizza along with whatever vegetables reign supreme. Certainly you can forgo the no-cheese and use store bought non-dairy cheese. You can also use my bean sausage if eggplant is not your thing.
Either way, the eggplant tastes very much like sausage. I discovered that grill marks can make all the difference in the flavor of the eggplant. I often put my grill press on the stove top then press it on the eggplant to get the grill marks before additional preparation.
Eggplants can be quite bitter. Once sliced open, soak the slices in salt water or just sprinkle with salt and then rinse after a bit. The larger or older the eggplant, the more bitter it is. Small eggplants or the Japanese variety are generally not bitter.
If eggplants are organic, I do not peel them. The vitamins are in the skin.
Do not use eggplants that are under or over ripe. They can be toxic. Read my article about nightshades here.
Eggplant Supreme Pizza
Ingredients
- 6 OZ Mushrooms
- 1 Red onion
- 1 Jalepeno
- 1/2 Cup Black Olives
- Salt and Pepper to taste
- 1 Cup No-cheese Mozzarella See reciipe notes
- 1 Eggplant "Sausage" (See ingredients) Optional
- 2 Cups Marinara Sauce (See ingredients)
- 1 Pizza Crust Recommend Bob's Redmill
Eggplant Sausage
- 1/2 TSP Fennel
- 1/2 TBSP Minced garlic
- 1 TBSP Liquid Smoke
- 3/4 TBSP Herb De Province
- 1 Small Eggplant Chopped fine
- 2 TBSP Capers Chopped
- Salt and pepper to taste
Marinara Sauce
- 1 Tomato Paste
- 1/2 TBSP Minced garlic
- 1/2 TBSP Herb De Province or oregano
- 1/2 TBSP Calabrian pepper flakes Or red pepper flakes
- 4 TBSP Water To thin the paste.
- 8-10 Fresh basil leaves or fresh oregano
- Salt and Pepper to taste
Instructions
- Start pizza crust. Add yeast to the dough and have your dough resting when you start. Make sure the yeast is active! Add the sugar and warm water and make sure your yeast doubles in size before using.
- Make the eggplant sausage. Chop the eggplant - skin on - very fine. I use organic so the skin is safe to eat and adds texture! Add all ingredients together and add a little water to moisten if necessary. Bake at 350 F for 30 minutes.
- Add all ingredients together for the marinara sauce. Blend if desired to make smooth. Simmer for 15-30 minutes. Add water if necessary to get the consistency what you want.
- Slice vegetables to your preference ,I like them big and chunky where I can tell them apart.. Some like a small dice to get all the flavors in every bite.
- Roll out pizza dough. Apply your marinara sauce. Dollop on some mozzarella cheese then top your pizza with your vegetables and sausage. You want your sausage somewhat crisp and salty.
Notes
This is a Snap Pea Sheep recipe.
You can make a mozzarella type dairy free cheese using my recipe with exchanges. Exchange the butternut squash for a yellow or zucchini squash and leave out the paprika and Aleppo pepper.
You can use Follow Your Heart Mozzarella cheese or any no-cheese recipe for Mozzarella. All non-dairy cheeses have oil.
Another quick substitute is a little cashew cream with a little salt, lemon and vinegar added to provide a little bite with no oil!
Want this fast? Use store bought pizza dough, store bought sauce and the non dairy packaged cheese. I found the Otamot brand of Spaghetti sauce has no oil. Almost every store bought pizza dough has oil.
