Crispy Gluten-Free Eggplant Pizzas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
16 (Slices)
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Calories
104 kcal
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Course
Side Dish, Main Course
Crispy Gluten-Free Eggplant Pizzas
Description
This recipe starts by slicing eggplant thinly and dipping it through gluten-free flour and cornstarch, almond milk and cornstarch mixture, then a crispy coating of gluten-free panko, cornmeal, and vegan parmesan. Pan-frying in neutral oil achieves a golden crust on both sides before transferring the eggplant rounds to the oven to complete cooking and melt toppings.
The toppings include marinara sauce and optional vegan ricotta and assorted vegetables like olives, peppers, or mushrooms. The method produces a crisp outer texture while keeping the inside moist and tender. Baking finishes melting the vegan cheese and heating toppings evenly.
For a quicker, less crispy version, thicker eggplant slices can be grilled or broiled with oil and salt, then topped and baked briefly. This method omits breading but produces a softer texture.
Crispy Gluten-Free Eggplant Pizzas provide a suitable gluten-free, vegan alternative to conventional pizza using vegetables as the base, with savory, cheesy flavors and crunchy texture from coatings and pan-frying before baking.
Ingredients
WET INGREDIENTS
- 1/2 cup almond milk or other neutral dairy-free milk, unsweetened plain
- 1 Tbsp cornstarch (you can try subbing arrowroot starch, but we haven't tested it)
FLOUR COATING
- 1/2 cup gluten-free flour blend
- 2 Tbsp cornstarch (you can try subbing arrowroot starch, but we haven't tested it)
- 1/8 tsp salt sea salt
CRISPY COATING
- 1/3 cup panko bread crumbs gluten-free
- 1/4 cup cornmeal
- 1/4 cup vegan parmesan cheese
- 1/4 tsp salt sea salt
EGGPLANT
- 1 whole eggplant sliced into 1/8th inch rounds // skin on, long, narrow
- 4 Tbsp neutral cooking oil (like avocado or melted coconut // divided)
TOPPINGS
- 1 cup marinara sauce or your favorite store-bought pizza sauce, easy
- vegan parmesan cheese
- Vegan Ricotta Cheese (optional)
- mixed vegetables like kalamata olives, green pepper, onion, or mushrooms // optional, chopped
- basil optional, fresh
- red pepper flakes optional
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also, prepare your dipping stations by mixing together almond milk and cornstarch in one bowl; gluten-free flour, cornstarch, and sea salt in another bowl; and gluten-free panko bread crumbs, cornmeal, vegan parmesan cheese, and sea salt in another bowl (see photo).
- Next, dip eggplant slices in flour mixture, then almond milk mixture, and then breadcrumb mixture and arrange dipped rounds on a clean plate or baking sheet.
- Heat a large skillet over medium heat. Once hot, add 2 Tbsp oil (30 ml // as recipe is written // adjust if altering batch size). Let the oil heat for 1 minute. Then add 4-5 eggplant rounds at a time and brown for ~2-3 minutes on each side or until light golden brown. Then add to the prepared baking sheet and add baking sheet to the oven so the eggplant can start baking.
- Continue browning eggplant in batches until all rounds are browned and in the oven, adding more oil to the cooking pan as needed. Turn heat down if eggplant rounds are browning too quickly.
- Bake eggplant for 15-20 minutes or until crispy and golden brown, flipping once around the halfway mark to ensure even baking. Prepare sauce, vegan cheese, and any other toppings at this time (optional). Set aside.
- Remove eggplant from the oven when crispy and golden brown. Top with a little red sauce, vegan cheese of choice, and any other toppings, such as mixed vegetables. Bake for another 5-7 minutes or until cheese is lightly golden brown. Enjoy as is or garnish with red pepper flake, fresh basil, or vegan parmesan cheese.
- Best when fresh. But you can store completely cooled eggplant (that hasn’t had any sauce or toppings added) covered in the refrigerator up to 2 days. Reheat on a baking sheet in a 350-degree F (176 C) oven until hot. You can also freeze UNCOOKED coated eggplant slices in a single layer and store in a freezer-safe container up to 1 month. From frozen, sauté on both sides until golden brown. Then bake in a 375-degree F (190 C) oven until hot, crispy, and golden brown. Top with desired toppings and then bake again to warm toppings - about 5 minutes.
Notes
- For a softer version, grill or broil thicker eggplant slices with oil and salt, then top and bake without breading.
- Use neutral oils like avocado or melted coconut for frying to keep flavors balanced.
- Arrowroot starch may substitute cornstarch, but results are untested.
- Nutritional info excludes optional toppings and approximates vegan almond ricotta use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(Slices)
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1(Slices) | |
| Calories | 104 | 5% |
| Carbohydrates | 11.5g | 4% |
| Protein | 2.1g | 4% |
| Fat | 5.9g | 9% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 186mg | 8% |
| Potassium | 168mg | 4% |
| Fiber | 2.3g | 9% |
| Sugar | 2.1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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