This crispy eggplant pizza is the best, ever! Made with roasted eggplant and sweet caramelized onions that are nestled atop creamy vegan cheese and a quick homemade crust, this vegan pizza recipe is perfect for a quick and satisfying dinner.
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Pizza is one of those things that never gets old. With so many different options for toppings, you can eat a different pizza every night.
One of my favorites? This delicious roasted eggplant pizza! It is the perfect amount of savory, sweet, smoky, and crispy.
This eggplant recipe is a great way to enjoy dinner at home when you are searching for something homemade and full of flavor. Family-friendly, easy, and vegan-friendly, this pizza is a crowdpleaser. And it will be hard to say “no” to seconds.
Fresh rosemary, garlic, and olive oil create succulent flavors that pair well with the crispy homemade crust. Highly versatile and easy to work with, this straightforward recipe is definitely a keeper.
Recommended Ingredients and Equipment
You do not need a lot of ingredients for this recipe, just a handful of basics! Some of these items are pantry staples that you may already have. Any of these ingredients can be found at a well-stocked grocery store.
Here is everything you need.
Ingredient Notes
- Yeast: For this vegan pizza, we use fast-acting yeast. You can find yeast at the baking section at most grocery stores. Be aware that there is a difference between active and instant yeast. Active yeast takes about 15 minutes longer to allow dough to rise. Learn about the different types of yeast before getting started.
- Flour: In this recipe, we used both whole wheat and white flours to give this pizza a lighter consistency. Feel free to use all white or a gluten-free 1:1 blend.
- Water: Make sure the water is warm but not hot to allow the yeast to properly activate.
- Eggplant: The roasted eggplant gives this pizza its pungent flavor and wow factor. Be sure to check for these tips for picking out the perfect eggplant from the grocery store.
- Vegan Mozzarella: You can buy vegan mozzarella or make your own. I recommend Miyoko’s brand which is creamy, subtly, and melts perfectly.
- Rosemary: Fresh rosemary is preferred for this pizza, but in a pinch, dried rosemary will do. Feel free to experiment with different types of fresh herbs such as thyme or sage.
Time Saving Tip – To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. My preference is pre-made pizza dough which can be found in the refrigerated section of most well-stocked grocery stores. When baked, it tastes as fresh as if made in your kitchen while eliminating a time-consuming step in homemade pizza.
Recommended Equipment
You will need a pizza stone or baking sheet, mixing bowls, kitchen utensils, chef’s knife, a towel, and a pizza cutter. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Crust
First, combine yeast and water in a bowl and set aside for 10 minutes to allow it to bloom.
Pro Tip: Be careful not to overheat the water. If it’s too hot, the heat will kill the yeast and it will not work. For best results, use a thermometer. For more detailed information on activating yeast, check out this article from Feast and Farm.
Mix together the flours and salt in a large bowl. Add the olive oil and, while mixing, add the water and yeast mixture.
Place the dough onto a floured surface and knead it together for 5 minutes. Once the dough is elastic and shiny, transfer it to a large oiled bowl, cover with a towel, and place in a warm area until doubled in size.
Step Two – Broil the Eggplant
Next, turn the oven to broil. Slice the eggplant and place the slices on a baking sheet lined with parchment paper. Lightly brush each side of the eggplant with oil and sprinkle with salt.
Broil the eggplant until lightly golden, flipping once. Remove the eggplant from the oven and allow it to cool. Turn the oven down to 425F.
Step Three: Caramelize the Onions
To make caramelized onions, first coat the bottom of a heavy-bottomed sauté pan with olive oil. Heat it over medium-low heat and add the sliced onions.
Cook the onions slowly, stirring them every few minutes. After 10 minutes, sprinkle with a pinch of salt and continue to cook for another 10-20 minutes until onions have reduced in size and are caramel in color.
Step Four – Assemble Pizza & Bake
Shape the dough to fit a floured pizza stone or baking sheet. Lightly brush olive oil over the crust and top with the vegan cheese. Place the broiled eggplant over the cheese. Top with the onions and rosemary.
Bake the pizza for 15-18 minutes until the crust is lightly browned. Allow the pizza to cool before slicing.
Serving and Storing
Serving – Serve this pizza for either lunch or dinner. Pair with salad, appetizers, or garlic bread.
Storing – Store the leftover pizza in an airtight container for up to five days. Gently reheat the pizza in the oven or on the stovetop before eating.
Tips and Tricks
- To save on time, consider buying pre-made pizza dough or a pre-baked pizza crust. My preference is pre-made pizza dough which can be found in the refrigerated section of most well-stocked grocery stores. When baked, it tastes as fresh as if made in your kitchen while eliminating a time-consuming step in homemade pizza.
- For extra cheesy flavor, top this eggplant pizza with grated vegan parmesan cheese. I recommend Violife Parmesan.
- Generously flour the surface of your pizza stone or baking pan to prevent the crust from sticking to the bottom.
- If using a pizza stone, make sure the stone is heated all the way before placing the pizza on it. Otherwise you risk cracking the stone while baking.
- Looking for gluten-free? I recommend using a 1:1 baking flour blend or finding a premade gluten-free pizza crust at your local grocery store. I recommend this almond flour crust (<<affiliate link) from Simple Mills.
Frequently Asked Questions
No, you do not have to peel eggplant before cooking. The skin becomes nice and tender once it is cooked.
Eggplant is mild and easily absorbs the flavors it is cooked with. Eggplant is used in all types of pizzas and is commonly used as a pasta substitution in lasagna.
Yes! Pizza dough can be made up to 1 day in advance. When making in advance, refrigerate the dough during the first rise to allow it to rise more slowly.
When you are ready to use it, pull the dough out of the refrigerator at least 2 hours in advance to let it return to room temperature before shaping.
Yes! If you don’t have yeast, you can use baking powder instead. Follow this No-Yeast Pizza Crust recipe and substitute a neutral flavored, unsweetened non-dairy milk for the cow’s milk.
More Vegan Pizza Rcipes
- 11 of the Best Vegan Pizza Recipes
- Vegan Chicken Alfredo Pizza
- Portobello Pizza
- Vegan Banh Mi Pizza
- Roasted Beet Pizza
Check out all my vegan pizza recipes for more inspiration.
Eggplant Pizza with Caramelized Onion
Ingredients
Pizza Crust
- 2¼ teaspoons fast acting yeast
- ⅔ cup warm water
- 1 cup all-purpose flour
- ⅔ cup whole wheat flour
- ½ teaspoon salt
- 2 tablespoons olive oil
Pizza Topping
- 1 medium eggplant, sliced ¼” thick
- ½ red onion, thinly sliced
- 2-3 cloves garlic, minced
- ½ cup vegan mozzarella cheese, I recommend Miyoko's brand
- 3-4 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, minced
- salt
Instructions
- Start by making the crust. Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture. Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 – 1½ hours, until doubled in size. Once the dough is ready you can begin preparing everything else.
- Turn the oven to broil and move an oven rack to the top shelf. Slice the eggplant ¼ inch thick and place them on a parchment-lined baking sheet. Lightly brush each side with olive oil and sprinkle with salt. Broil for 4-6 minutes on each side, until lightly golden. Remove from oven and let cool. Turn down the oven to 425F.
- Heat 1 tbsp of olive oil in a small skillet over low heat. Sauté sliced onions until caramelized, stirring frequently. This takes about 10 minutes. They will be dark in color (not burnt) and fragrant. Add garlic and sauté for another minute before removing from heat.
- Shape the dough to fit on a floured pizza stone or baking sheet. Lightly brush the remaining olive oil over the crust and top with the vegan cheese. Place the broiled eggplant over the cheese, covering the entire surface. Top with caramelized onions and fresh rosemary.
- Bake for 15-18 minutes, until the crust is lightly browned and the cheese has melted. Allow the pizza to cool 5 minutes before slicing.
Notes
- For extra cheesy flavor, top this eggplant pizza with grated vegan parmesan cheese. I recommend Violife Parmesan.
- Generously flour the surface of your pizza stone or baking pan to prevent the crust from sticking to the bottom.
- If using a pizza stone, make sure the stone is heated all the way before placing the pizza on it. Otherwise, you risk cracking the stone while baking.
Nutrition
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Florian says
Effort Vs. results are excellent on this one! Eaters remarked that this could be served in a restaurant. I did end up using homemade vegan mozzarella, as it is a shame to use heavily processed food on a recipe like this and also a lot cheaper. Will definitely make again!!
Pete says
Great recipe! The eggplant and caramelized onions were an excellent combo!
I made mine with an almond-flour crust and used a pesto sauce / Requeijão mixture as the base. The Requeijão was to counteract the tablespoon of cayenne pepper in the flour. Then on top of everything I spread some tomato bruschetta.
The eggplant is a definite keeper to future pizzas!