• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rabbit and Wolves

  • Cookbooks
  • Recipes

    • Breakfast
    • Entrees
    • Snacks
    • Desserts
    • Gluten-Free
  • Videos
  • Beginner’s Guide
    • Vegan Pantry Staples
    • Must-Have Cooking Tools for a Vegan Kitchen
    • Easy Vegan Cooking Replacements
    • How to Cook Tofu
    • Vegan Protein Replacements
  • Shop
  • Freebies
  • About
    • Frequently Asked Questions 
    • Subscribe
    • Meet the Team
    • Travel
      • Greece June 2022
      • Bali April 2022
  • Navigation Menu: Social Icons

    • instagram
    • facebook
    • pinterest
    • youtube
menu icon
go to homepage
  • Cookbooks
  • Meal Planner
  • Recipes
  • Travel
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Cookbooks
    • Meal Planner
    • Recipes
    • Travel
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Vegan Eggplant Parmesan Sheet Pan Pizza

    December 12, 2021 by Lauren Hartmann 2 Comments

    *This post may contain affiliate links in the recipe card*

    Ahh, the eggplant Parmesan. Once the only dish I was offered as a non-meat eater at weddings. It is boring, no more! This absolute gem is a vegan eggplant Parmesan sheet pan pizza. Super easy, super delicious. When I thought about this idea, I realized, I didn’t want to just put slices of eggplant on top of a pizza. So, I came up with the most delicious Italian flavored eggplant spread/dip. Roasted eggplant, onions, garlic and tomatoes are pureed with a few other yummy morsels.

    What You Need For This Sheet Pan Pizza:

    • Eggplant: You need a medium eggplant cut into cubes.
    • Grape Tomatoes: You need a pint of them to roast with the eggplant.
    • Onion and Garlic: Because all good things start with onion and garlic.
    • Thyme, Olive Oil, Tomato Paste, Lemon Juice, Balsamic, Agave or Sugar, Red Pepper, Basil and Oregano: These are used in the eggplant puree.
    • Pizza Dough: Store bought or homemade, pretty much all pizza dough I’ve seen is vegan.
    • Pizza Sauce: Also homemade or store bought.
    • Vegan Mozzarella and Parmesan: I used Violife and Follow Your Heart.
    • Fresh Basil: For topping the pizza at the end.

    Once you make your eggplant puree, you press your dough out on to a sheet pan, then spread your pizza sauce, spread your eggplant puree, and put you cheese on top. Bake at a super high temperature to get it nice and crispy. Then top with fresh basil and cut into squares. It is so freaking good.

    Why Should You Make This Pizza?

    1. This sheet pan pizza will feed a crowd.
    2. It is so comforting and perfect for the cool weather.
    3. It is hands down the best version of eggplant Parmesan I’ve ever had.
    4. Super simple and you can do the prep work ahead of time and then just bake the pizza right before you want to serve it.
    5. A lot of hidden veggies, but still kid approved!

    Vegan Eggplant Parmesan Sheet Pan Pizza

    Print Recipe
    A sheet pan pizza with layers of pizza sauce, a delicious roasted eggplant puree, vegan cheese and fresh basil.
    Course Main Course
    Prep Time 1 hour hr
    Cook Time 15 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Servings 16
    Calories 198
    Author Lauren Boehme Hartmann

    Ingredients

    • 1 medium Eggplant, cut into cubes
    • 1 Pint Grape tomatoes
    • 1 Sweet onion, chopped
    • 6 Cloves Garlic
    • 2 Sprigs Fresh Thyme
    • 2 Tablespoons Olive oil
    • 1 Tablespoon Tomato paste
    • 2 teaspoons Lemon juice
    • 1 Tablespoon Balsamic vinegar
    • 1 teaspoon Agave or sugar
    • 1/2 teaspoon Oregano, dried
    • 1/2 teaspoon Basil, dried
    • Pinch of Red pepper flakes
    • Salt and Pepper to taste
    • 1 1/2-2 Pounds Pizza dough, homemade or store bought
    • 1 Cup Pizza sauce, homemade or store bought
    • 8 Ounces Vegan Mozzarella, I used Violife
    • 1/2 Cup Vegan Parmesan, I used Follow Your Heart
    • Fresh basil for topping

    Instructions

    • Preheat the oven to 400 degrees(F).
    • Put the cubed eggplant, grape tomatoes, onions, garlic and thyme on a large sheet pan.
    • Drizzle with the olive oil and a few pinches of salt and pepper. Toss to coat the veggies. Roast them for 40-45 minutes or until they are soft and starting to brown.
    • Remove from the oven, then turn the oven up to 450 degrees(F).
    • Let the veggies cool for a few minutes, then remove the thyme sprigs and add everything else to a food processor.
    • Then add the tomato paste, lemon juice, balsamic, agave or sugar, oregano, basil, red pepper and a pinch of salt to the food processor.
    • Pulse the food processor until the puree is smooth, but still has a little texture.
    • Now, press your pizza dough out evenly on to an oiled sheet pan, I just use the same sheet pan I roasted the veggies on. I put 1 1/2-2 pounds of dough, this will just depend on how thick you want your pizza.
    • Now, spread the pizza sauce out evenly on the dough. Then top that with the eggplant puree and spread that out. Top that with the vegan cheeses.
    • Bake for about 15 minutes or until the dough is brown and the cheese is as melted as it can get.
    • Remove from the oven, top with fresh basil and more red pepper if desired. Cut into to squares and serve!
    Prevent your screen from going dark

    Video

    Nutrition

    Calories: 198kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 588mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg

    Other popular recipes:

    • Vegan White Lasagna Soup
      by Lauren Hartmann
      329
    • Vegan Spicy Thai Peanut Ramen
      by Lauren Hartmann
      191
    • Vegan Lentil Salisbury Steak
      by Lauren Hartmann
      181
    • Vegan Apple Pie Bread
      by Lauren Hartmann
      172

    Filed Under: Easy, Entrees

    Reader Interactions

    Comments

    1. Kathy

      December 21, 2021 at 3:30 pm

      5 stars
      This recipe was delish! Thank you! Merry Christmas and Happy 2022!

      Reply
    2. Melody

      January 3, 2022 at 8:35 pm

      4 stars
      This was surprisingly good! Surprising because it seemed like it would be too wet for a pizza. I do want to try it without the pizza sauce because I don’t think it’s necessary. The fresh basil was important. My crust was homemade whole wheat and very thin. It would benefit from a thick crust. I appreciate the recipe and will make again!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! Welcome to the magical land of delightful vegan comfort food. I'm the Creatrix of Rabbit & Wolves and I'm thrilled to have you here.

    More about me →

    SUBSCRIBE TO OUR NEWSLETTER

    Popular Recipes

    • Vegan Roasted Garlic and Onion Miso Shells
    • Easy Vegan Pretzel Biscuits
    • Hearty Vegan “Beef” and Dumplings
    • The Best Vegan Pumpkin Cornbread

    see more freebies →

    © Lauren Hartmann and Rabbit and Wolves, 2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content.

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    FAQ

    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rabbit and Wolves on the Foodie Pro Theme