Crispy Gluten-Free Eggplant Pizzas
Ingredients
Wet Ingredients
-
½
cup
unsweetened plain almond milk
-
1
Tbsp
cornstarch
Flour Coating
-
½
cup
gluten-free flour blend
-
2
Tbsp
cornstarch
-
⅛
tsp
sea salt
Crispy Coating
-
⅓
cup
gluten-free panko bread crumbs
-
¼
cup
cornmeal
-
¼
cup
Vegan Parmesan Cheese
-
¼
tsp
sea salt
Eggplant
-
1
whole
long, narrow eggplant
-
4
Tbsp
neutral cooking oil
Toppings
-
1
cup
Easy Marinara Sauce
-
to taste
Vegan Parmesan Cheese
-
to taste
Vegan Ricotta Cheese (optional)
-
to taste
Chopped mixed vegetables (optional)
-
to taste
Fresh basil (optional)
-
to taste
Red Pepper Flake (optional)
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet with parchment paper.
- Set up three bowls: mix almond milk and cornstarch in one, combine gluten-free flour, cornstarch, and sea salt in another, and mix gluten-free panko, cornmeal, vegan parmesan, and sea salt in the last.
- Dip eggplant slices in the flour mixture, then the almond milk mixture, and finally the breadcrumb mixture. Arrange on a clean plate.
- Heat a large skillet over medium heat and add 2 Tbsp of oil. Brown 4-5 eggplant rounds for about 2-3 minutes on each side until golden.
- Transfer browned eggplant to the baking sheet and bake for 15-20 minutes until crispy, flipping halfway through.
- Prepare sauce, vegan cheese, and any optional toppings while the eggplant bakes.
- Remove eggplant from the oven, top with sauce, vegan cheese, and any additional toppings, and bake for another 5-7 minutes until the cheese is golden.
- Serve hot, optionally garnished with red pepper flakes, fresh basil, or vegan parmesan.
Nutrition Facts (estimated)
Servings
16 slices
Calories
104
Total fat
5.9g
Total carbohydrates
11.5g
Total protein
2.1g
Sodium
186mg
Cholesterol
0mg
You might also like