In my earlier post, I have shared with you my recipe for eggplant feta pizza. This time I am sharing another eggplant pizza recipe, but with a difference. This time the eggplants are not the topping, but the base of the pizza (or shall I say mini-pizzas). These gluten-free pizzas are absolutely delicious and perfect for a light meal. As I do with most of my pizzas, I have given an Indian twist to this pizza as well.
To make these mini pizzas, I brushed the eggplant slices with some oil and pre-baked them. I then slathered it with my quick & delicious Indian style pizza sauce. I kept the toppings really simple – fresh cherry tomatoes, baby spinach, and of course mozzarella cheese (a pizza is not a pizza without cheese right!). I then baked it again till the cheese melted and turned slightly golden, exactly how we love it!
Try this recipe and I am sure you will enjoy it as much as we do.
FOR PIZZA BASE:
FOR PIZZA SAUCE:
TO MAKE THE SAUCE:
TO MAKE THE PIZZA:
Eggplant pizza step-by-step recipe with photos
1. Heat butter and add garlic powder, tandoori spice mix
2. Add tomato puree and simmer
3. Add topping and cheese on baked eggplant slices
4. Bake until cheese melts