
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?
- This sheet pan pizza will feed a crowd.
- It is so comforting and perfect for the cool weather.
- It is hands down the best version of eggplant Parmesan I’ve ever had.
- 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.
- A lot of hidden veggies, but still kid approved!

Vegan Eggplant Parmesan Sheet Pan Pizza
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!
Video
Nutrition


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