Egg Plant Pizza is my all favorite no wheat flour pizza which is low-cab twist of the traditional pizza full of veggies and nice flavors and also very light.

Egg Plant Pizza is known to be a modern cuisine that is a more healthy fusion dish that is inspired by the traditional Italian pizza.

Its inspiration comes from the Mediterranean cuisine for their love of Egg plants and the emerging love of low-carb diets and gluten-free meals in America and European modern cooking.

Here is a recipe that you may be interested in: Pizza Bagels

Ingredients For Making Egg Plant Pizza

• 4 large egg plants
• 1 cup mozzarella cheese (grated)
• 8 pepperonis
• 5 pieces fresh basil
• 5 halved cherry tomatoes
• 1/2 red bell pepper cut into cubes
• 1/2 green bell pepper cut into cubes
• 5 black olives halved
• 1 tsp. dry oregano
• 1/2 tsp. cayenne pepper
• 1/2 tsp. smoked paprika
• 1/2 tsp. brown sugar
• 1 1/2 tbsp. cooking oil
• 1/2 cup parmesan cheese (grated)
• 1 tsp. salt (to taste)
• 1/2 tsp. black pepper powder
• 1/2 cup Pizza Sauce

How To Make Egg Plant Pizza

1. Pre-heat the oven to 300 degrees and line a baking tray with parchment paper, put aside.
2. Take the egg plants and slice them into halves, sprinkle some salt on both sides and put aside for 20 minutes in order to extract out the moisture from the egg plants, then dry with a paper towel.
3. Put the cooking oil, dried oregano, smoked paprika, cayenne pepper and brown sugar, mix well to combine everything together, then put the egg plant slices, apply the oil and spice mixture all over the egg plants, arrange them on the baking tray and bake for about 15 minutes, flip them half way through until they become soft and abit golden.
4. In the same oil and spice mixture add the bell peppers, cherry tomatoes and olives and coat them well.
5. Take the pizza sauce and spread it all over the egg plants, sprinkle the Mozzarella and parmesan cheese, arrange the pepperoni, bell peppers, cherry tomatoes and olives on top of the egg plants.
6. Put in the pre-heated oven and bake for 10 to 12 minutes or until the cheese melts and bubbles up. Garnish with fresh basil and eat while still hot for maximum enjoyment.