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