Vegan "Pepperoni" Pizza w/ Eggplant Pepperonis, Garlic Basil Tomato Sauce, and Mozzarella Cheese
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 30 minutes
Servings: 6-8 slices
The Challenge: Pepperoni Pizza
Pepperoni Pizza!
Yes! I really wanted to attempt pepperoni pizza. I spent a lot of time thinking about pepperoni for this. I don't like to use seitan as I have a slight issue with gluten in heavy amounts, and I like to use a vegetable base for my ingredients as much as I can. Eggplant came to my mind because I have made eggplant bacon with marinade before. It seemed like a perfect option except for the size...enter Chinese eggplant!
Chinese eggplant is the perfect size for pepperoni slices, and that seemed like the perfect way to create my pepperoni creation. Let's just say I was overly pleased.
Using a marinade, much like my rice paper bacon, I coated the eggplant with the marinade and used it just like you would pepperoni. First layering under the cheese and then layering it above the cheese. I wanted to include some other items into this creation as well.
I wanted a really good sauce for this pizza. I decided on a basil garlic sauce as the base as well as included some additional toppings like yellow pepper and shallots to give it some depth and deliciousness. Top it off with fresh basil and some new Daiya mozzarella, and you have an amazing pepperoni plant-based pizza
YES!
Let's get into it vegan ballers.
Eggplant Pepperoni
- 1 medium Chinese eggplant, diced thin like pepperoni slices
- 2 tbl olive oil
- 1 tbl liquid aminos
- 1/4 tsp fennel ground
- 1/2 tsp paprika
- 1 tsp nutritional yeast
- pinch of white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp anise (optional)
Basil Garlic Tomato Sauce
- 1/2 medium shallot, diced small
- 2 tbl fresh oregano (1 tsp ground), chopped small
- 1 cup crushed tomatoes (fire roasted preferred)
- 2 tbl tomato paste
- 1 tsp garlic powder
- pinch of salt + pepper
- 2 tbl fresh basil, sliced thin
Everything Else
- 1 pizza crust, pre-made (gluten-free or whole wheat)
- 1/2 medium shallot, diced small
- 1/3 yellow pepper, sliced into long pieces
- 1 - 1.5 cups of Daiya mozzarella (vegan mozzarella cheese)
- 6 grape tomatoes, quartered
- fresh basil
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Parchment Paper . Pastry Brush . Small Mixing Bowl . Pizza Pan . Ramekins . Pizza Cutter
Before You Cook:
- Preheat oven to 450F
- Wash and cut all fresh ingredients
1. Slice your eggplant into thin pepperonis like you see.
2. Place diced shallots and oregano into pan with 1 tbl olive oil and cook for 5-6 minutes over medium heat.
3. While those cook, mix your marinade in a small bowl, place parchment paper on surface and marinate both sides of each eggplant piece.
4. You should have 12-14 slices when you are done.
5. Add crushed tomatoes, tomato paste, spices, and basil to your pizza sauce. Reduce heat to medium-low and continue to cook for another 4-5 minutes.
6. Set up a station to put together the pizza. Spread on the sauce to start and begin to build it in layers.
7. Add pizza sauce, shallots, peppers, and a few pepperoni pieces.
8. Add the cheese, pepperoni slices, a few grape tomatoes, and basil pieces.
9. Place the pizza into the oven at 450F for 9-10 minutes until starts to crisp on the edges and slice into pieces.
