Whole30 Eggplant Mini Pizzas
No gluten, no worries. These eggplant pizzas will have you licking your fingers with each blissful bite.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 mini pizzas 1x
- Category: Food + Drink, Appetizer, Main Dish
- Cuisine: Italian, Whole30
Ingredients
- 2 large eggplants (cut into 1/2 inch discs)
- 2 large onions (thinly sliced)
- 150 g Prosciutto
- 1/2 cup mushrooms (sliced)
- 1 clove garlic
- 1 can Italian tomatoes ((746ml))
- 18 fresh basil leaves
- 1/4 cup clarified butter
- 2 egg yolks
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
Instructions
No. 1 | Make tomato sauce – Pour tomatoes and garlic in a saucepan and bring to a boil. Stir in 5-6 basil leaves, season with salt, cover and simmer for at least an hour. Preheat oven to 425°
No. 2 | Prepare eggplant crust – Lay eggplant slices on a clean towel. Sprinkle salt on both sides and let sit for 20-30 mins. Dab any excess liquid from eggplants, arrange on baking sheet and place in preheated oven for 20 minutes
No. 3 | Caramelize onions – In a frying pan on medium heat, heat olive oil, add sliced onions and cook, stirring occasionally, for 20 mins or until caramelized. Season with salt and pepper, remove from pan, and set aside
No. 4 | Cook the mushrooms – In the same frying pan used for the onions, heat to medium high. Add olive oil and mushrooms. Cook for 15-20 minutes, stirring occasionally. Remove from heat and set aside
No. 5 | Make the hollandaise – Bring 2 cups of water to a soft boil. Place egg yolks and lemon juice in a stainless steel bowl and whisk vigorously until doubled in volume. Place bowl on simmering pot (be sure the bowl doesn’t touch the water). Slowly add clarified butter while whisking until sauce thickens. Remove from heat, add cayenne and season with salt
No. 6 | Assemble the pizzas – On top of each eggplant, add a spoonful of tomato sauce, some mushrooms, a spoonful of caramelized onions, a dollop of hollandaise, then a scrunched up piece of prosciutto
No. 7 | Bake at 450° for 10 mins, or until proscuitto is crisp. Place a basil leaf on top and enjoy!
5 Comments
Stephanie
November 20, 2017 at 11:27 pmAnother great Whole30 recipe! Thanks for sharing!
★★★★★
Rachael H.
March 26, 2019 at 10:48 amThis. Was. So. Delicious!!!! I’m usually all for a quick meal with very little prep. Saw this and wanted to try it. It is WELL worth the prep time!! I will definitely be putting this into my regular meal rotation!!
★★★★★
Chef Sous Chef
March 26, 2019 at 11:55 amThanks so much Rachel. Sometimes it’s nice to get in the kitchen and slow down a bit. It makes eating a more enjoyable experience all around. Thanks for commenting!
Jessica
April 18, 2019 at 8:48 pmI even botched the hollandaise sauce–it separated, but still used it–and the recipe still tasted delicious.
★★★★★
Chef Sous Chef
April 23, 2019 at 10:23 amHi Jessica! Thanks for taking the time to comment. Sorry to hear the hollandaise broke, it can definitely be tricky sometimes, but we’re so happy you still enjoyed the recipe. All the best!