Go Back
Mini eggplant pizzas

Mini Aubergine Pizzas with Vegan Mozzarella

Marisa Marques
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Snack, Starter
Cuisine Italian
Servings 2 people
Calories 190 kcal

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 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.
  • Prep the Veggies
    Thinly slice mushrooms, pepper, and red onion. Pit the olives (if needed) and cut into 3–4 pieces.
  • Quick Tomato Sauce
    In a small bowl, mix passata, dried oregano, and crushed garlic. Set aside.
  • Sauce & Cheese
    Spoon the tomato sauce over each aubergine round. Top with vegan mozzarella.
  • 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.
  • Finish & Serve
    Top with fresh basil and capers. Serve hot as a starter, snack, or as a main with a side salad.

Notes

- 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.
- Make mozzarella ahead: Save time by preparing your vegan mozzarella the day before. With soaked cashews, it only takes 10 minutes.
- Customise your toppings: Get creative! Try sundried tomatoes, artichokes, sweetcorn, or a pinch of chilli flakes for heat.
-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!
Keyword Gluten Free, Mini Eggplant Pizzas, Vegan Mozzarella