Recipes Savoury Recipes Sides Recipes

Aubergine Tomato and Basil Pizza

Aubergine Tomato and Basil Pizza

This is a simple and quick to prep vegan pizza that uses an aubergine (eggplant) as the base. Nutritional yeast and yeast extract is used to give a cheesy nutty taste. Nutritional yeast is commonly available from health food shops and is a inactive yeast grown for its health benefits and is rich in B vitamins. This Aubergine Tomato and Basil Pizza is much quicker than making a grain base and is naturally gluten free.

You can top with any seeds or nuts. For the photos and video recipe pine nuts were used. Macadamia nuts, cashew nuts , sunflower seeds also work well. I like to add a decent amount of nuts / seeds to make this a complete meal with a good amount of healthy fats and protein. Don’t skip the basil, it isn’t just a garnish and adds that lovely basil metallic taste.

Aubergine Tomato and Basil Pizza Recipe

Ingredients, for each aubergine halved:

  • 2 tbsp tomato puree
  • 1 clove of garlic, crushed and chopped
  • 1 heaped table spoon of nutritional yeast
  • half a teaspoon of marmite / yeast extract
  • cayenne pepper to taste
  • handful of basil leaves
  • handful of chopped tomatoes
  • nuts / seeds to top

How to make

  1. Cut each aubergine in half
  2. Mix together all of the ingredients
  3. Spread on to the aubergine
  4. Bake for 35-40 min at 200°c
  5. Top with basil leaves, chopped tomatoes and seeds / nuts

Aubergine Tomato and Basil Pizza from the side

Aubergine Tomato and Basil Pizza Video Recipe

On social media some people have commented that it looks burnt in the video recipe. Maybe it’s the lighting or maybe it is a tad overdone, but it certainly didn’t have that bitter taste you get with burnt food – it was delicious. Think of it as a BBQ finish. If this doesn’t appeal to you just make sure to remove from the oven before the topping turns dark.

Aubergine Tomato and Basil Pizza - Vegan and gluten free

For any comments/questions/help with this recipe post on the message boards.
Rate Recipe
  • 4/5
  • 1 rating
1 ratingX
Very bad!BadHmmmOkGood!
0%0%0%100%0%
4/51

About the author

Bastian Nest and Glow

I'm a former office worker that quit long days in London to move to the countryside and share natural recipes and lifestyle tips.

5 Comments

  • I really miss pizza as I’m on a diet, so using aubergine as a pizza base sounds great! Is the nutritional yeast used for flavouring purposes or for nutrition only? so maybe could skip the yeast if it’;s not used for flavour?

    • Yep the yeast is used for flavouring. If you can’t get nutritional yeast I would just add a touch more yeast extract. You should try to pickup some if you can, its a great food for B vitamins and gives that cheesy nutty taste.

  • I’m wondering about the tomato puree. It looks to be about the consistency of what we Canadians call tomato ‘paste’, which is essentially a thick, rich tomato concentrate. Would that be accurate, or should I use something with more liquid?

    • Hi Natalie, tomato paste sounds like the same thing. In England tomato puree is a thick tomato paste that is either from a jar or a tube and is not runny. Hope that helps 🙂

Leave a Reply