Mini Aubergine Pizzas with Vegan Mozzarella
Light, Cheesy & Delicious.
These Mini Aubergine (Eggplant) Pizzas are a tasty, healthy twist—gluten-free, dairy-free, and full of flavour. Perfect for a quick dinner, a fun appetiser, or a healthy snack, they’re ready in no time and just as comforting as the real thing!
Prep
10 mins
Cook
30 mins
Total
35 mins
Serves
2-4 people
Ingredients:
- 1 aubergine (eggplant)
- 1/2 cup passata
- 1 tsp of dried oregano
- 1 clove of garlic
- 1 cup of easy & vegan mozzarella
- 1/2 pepper
- 1/2 red onion
- 6-8 brown or white mushrooms
- handful of kalamata olives
- basil leaves to finish
- 12 capers to finish
Instructions step by step:
Step 1 – Prep & Roast Aubergine
Preheat to 200°C (180°C fan) / 400°F. Wash and slice the aubergine into 1 cm rounds. Arrange on a lined tray, drizzle lightly with olive oil, season with salt and pepper, flip and repeat. Roast 10–15 min until just tender.
Step 2 – Prep the Veggies
Thinly slice mushrooms, pepper, and red onion. Pit the olives (if needed) and cut into 3–4 pieces.
Step 3 – Quick Tomato Sauce
In a small bowl, mix passata, dried oregano, and crushed garlic. Set aside.
Step 4 – Sauce & Cheese
Remove the aubergine slices from the oven. Spread a thin layer of tomato sauce on each one, then top with a dollop of vegan mozzarella.
Step 5 – Add Toppings & Bake
Add red onion, pepper, mushrooms, and olives. Bake 10–15 min more, until the veg are lightly golden and the cheese is melty.
Step 6 – Finish & Serve
Top with fresh basil and capers. Serve hot as a starter, snack, or as a main with a side salad.
About this Recipe
This recipe was born out of my little love–hate relationship with pizza. I enjoy it, but not nearly as much as my husband! After our Sunday morning bike rides—usually 40–60 km—we’d come home absolutely starving, and pizza became our go-to.
But I started noticing a pattern… Mondays (and even half of Tuesday!) I’d feel sluggish and heavy. By Wednesday, I felt myself again. Eventually, I realised the culprit: pizza.
I still wanted that same indulgent, comforting taste, but in a version that felt lighter, gluten-free, and nourishing. That’s how these Mini Aubergine Pizzas came to life. They’re quick, easy, and have become a regular favourite in our home—I hope they’ll become one in yours too!
💡 Tips for Perfect Mini Aubergine Pizzas
Choose the best aubergine: Go for one that’s firm, shiny, and free from soft spots.
Roast first: Pre-roasting keeps the slices tender and stops them from going soggy once topped. If you’re making them as a snack to eat with your hands, roast a little longer until the aubergine or courgette turns crispy—this way they’ll hold the toppings better and be much easier to pick up.
Keep the sauce light: A thin layer of passata is plenty—too much can make them watery.
Customise your toppings: Get creative! Try sundried tomatoes, artichokes, sweetcorn, or a pinch of chilli flakes for heat.
Make mozzarella ahead: Save time by preparing your vegan mozzarella the day before. With soaked cashews, it only takes 10 minutes.
Meal-prep friendly: Roast aubergine slices in advance and store them in the fridge for up to 3 days. Just top and bake when you’re ready!
About these Ingredients:
Aubergine/Eggplant: The star of the show—your gluten-free “pizza crust” with a satisfying bite. Packed with fibre and antioxidants like nasunin for cell protection. You can also use courgettes (zucchini) —slice them diagonally for a larger base.
Passata: The base of your tomato sauce—choose pure tomato with no added sugar or preservatives. Tomatoes are rich in lycopene, an antioxidant that supports heart health. Paired with oregano and garlic, it makes the easiest healthy pizza base.
Red Peppers: Sweet, juicy, and packed with vitamin C (more than an orange!). Peppers also add a lovely crunch.
Mushrooms: Earthy, savoury, and meaty in texture—perfect for making the pizzas more filling. Mushrooms are a great source of B vitamins and immune-supporting compounds like beta-glucans.
Olives: Salty, briny pops of flavour that make every bite exciting. They’re also full of healthy monounsaturated fats and vitamin E.
Capers (to taste): Tiny bursts of tangy, salty flavour. They’re also a source of antioxidants like quercetin.
Fresh Basil Leaves: The finishing touch! Basil adds freshness and aroma, plus it’s rich in vitamin K and plant compounds with anti-inflammatory properties.
More Tasty Ideas for You
Mini Aubergine Pizzas with Vegan Mozzarella
Ingredients
- 1 aubergine eggplant
- 1/2 cup passata
- 1 tsp of dried oregano
- 1 clove of garlic
- 1 cup of easy & vegan mozzarella
- 1/2 pepper
- 1/2 red onion
- 6-8 brown or white mushrooms
- handful of kalamata olives
- basil leaves to finish
- 12 capers to finish
Instructions
- Prep & Roast AuberginePreheat to 200°C (180°C fan) / 400°F. Wash and slice the aubergine into 1 cm rounds. Arrange on a lined tray, drizzle lightly with olive oil, season with salt and pepper, flip and repeat. Roast 10–15 min until just tender.
- Prep the VeggiesThinly slice mushrooms, pepper, and red onion. Pit the olives (if needed) and cut into 3–4 pieces.
- Quick Tomato SauceIn a small bowl, mix passata, dried oregano, and crushed garlic. Set aside.
- Sauce & CheeseSpoon the tomato sauce over each aubergine round. Top with vegan mozzarella.
- Add Toppings & BakeAdd red onion, pepper, mushrooms, and olives. Bake 10–15 min more, until the veg are lightly golden and the cheese is melty.
- Finish & ServeTop with fresh basil and capers. Serve hot as a starter, snack, or as a main with a side salad.
Notes
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