Whole30 Eggplant Mini Pizzas

Last modified on April 24th, 2019 at 11:19 am

 

 

Eggplant-Pizza

 

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Whole30 Eggplant Mini Pizzas

No gluten, no worries. These eggplant pizzas will have you licking your fingers with each blissful bite.

  • Author: Chef Sous Chef
  • 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
Scale

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!

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5 Comments

  • Reply
    Stephanie
    November 20, 2017 at 11:27 pm

    Another great Whole30 recipe! Thanks for sharing!

  • Reply
    Rachael H.
    March 26, 2019 at 10:48 am

    This. 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!!

    • Reply
      Chef Sous Chef
      March 26, 2019 at 11:55 am

      Thanks 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!

  • Reply
    Jessica
    April 18, 2019 at 8:48 pm

    I even botched the hollandaise sauce–it separated, but still used it–and the recipe still tasted delicious.

    • Reply
      Chef Sous Chef
      April 23, 2019 at 10:23 am

      Hi 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!

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