Crispy Gluten-Free Eggplant Pizzas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy cornmeal and gluten-free flour-crusted eggplant slices topped with marinara, vegetables, and cheese then baked until golden. A gluten-free take on eggplant pizza that's surprisingly satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup unsweetened plain almond milk ((or other neutral dairy-free milk))
- 1 Tbsp cornstarch ((you can try subbing arrowroot starch, but we haven't tested it))
- 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 sea salt
- 1/3 cup gluten-free panko bread crumbs*
- 1/4 cup cornmeal
- 1/4 cup Vegan Parmesan Cheese
- 1/4 tsp sea salt
- 1 whole long, narrow eggplant ((sliced into 1/8th inch rounds // skin on))
- 4 Tbsp neutral cooking oil ((like avocado or melted coconut // divided))
- 1 cup Easy Marinara Sauce ((or your favorite store-bought pizza sauce))
- Vegan Parmesan Cheese
- Vegan Ricotta Cheese ( (optional))
- Chopped mixed vegetables ((like kalamata olives, green pepper, onion, or mushrooms // optional))
- Fresh basil ((optional))
- Red Pepper Flake ((optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 113mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 24mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.