Eggplant Parmigiana Pizza

  Prep Time: 35mins
  Cook Time: 30mins
  Serves: 4


  • No Yeast Pizza Base: 2 ½ cups plain flour + flour for kneading
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup water (add more if required)
  • 2 tablespoons oil
  • 1 tablespoon vinegar
  • 2 teaspoons each rosemary & oregano
  • Marinated Eggplant: 1 medium eggplant, sliced thinly (approx. 5cm widths)
  • 1 lemon, juiced
  • 1 teaspoon crushed garlic
  • 4 tablespoons oil
  • 1 sprig rosemary, leaves only
  • 1 teaspoon salt
  • Cracked pepper to taste
  • 1 cup pasta sauce - for pizza base
  • Cashew Melty Mozzarella: ½ cups cashews, softened*
  • 2 cups water
  • 1 cup soy milk or milk alternative
  • 3 tablespoons oil
  • ¼ cup tapioca starch
  • 2 tablespoons nutritional yeast
  • ½ tablespoon vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons salt


Step 1

Place all Mozzarella ingredients in a high speed blender and blend until completely smooth. Then mixture into a medium saucepan place on medium heat and continually whisk until mixture becomes thickened, about 5 minutes.

Step 2

Remove cheese from the heat and set to the side until you’re ready to top your pizza.

Step 3

Next prepare your eggplant. In a large bowl whisk together your marinade ingredients and seasonings. Add to this your thinly cut (approx. 5cm thick) eggplant. Mix gently to coat eggplant pieces in marinade and put to the side.

Step 4

Now it’s time to preheat your oven, set to 200°C (fan forced). Prepare a large baking tray with baking paper.

Step 5

Next make your pizza base. Sift together dry ingredients into a large bowl.Make a well in the centre and add in your wet ingredients, then gently incorporate to form a dough. Dough as it comes together should be sticky and ply-able. Use a little flour as required to stop the dough from sticking to your hands as you knead the dough. Continue to knead for about 5 minutes, or until the dough forms a nice smooth ball. Cover the bowl and set to the side to rest for about 10 minutes.

Step 6

Once your pizza base has rested, lightly flour your bench and roll out the dough to an oval shape that is about 5cm thick. You want the base nice and thin. Move your pizza base to the baking tray.

Step 7

Spread half of the pasta sauce out evenly over the pizza base, then layer the eggplant over the base. Dollop your cashew mozzarella over the eggplant and then top with dollops of remaining pasta sauce.

Step 8

Place in the oven for approximately 20-28 minutes, until base is golden and the cheese has lightly browned.

Step 9

Garnish with a light drizzle of olive oil, fresh rosemary and serve.

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*Soften cashews by boiling in water for 10 minutes and strain.

Visit Braidy Hughes 

*Soften cashews by boiling in water for 10 minutes and strain.