Since I began this blog back in 2012, my style has changed quite a bit.
I used to feel pressure to post something new and exciting every other day, no matter if it was properly tested or something I would enjoy eating even after the fact, and it has just been within the last year that I’ve really reevaluated that way of thinking.
I want this blog to be a collection of the recipes that my family and I not only love and enjoy, but meals and desserts that we (myself in particular) want to make again and again.
I’ve recently edited the recipe page to show just that, so if you see a few missing posts, the reason is that I felt they need retesting or just didn’t make the cut of recipes I would want to eat again. I wouldn’t call anything I’ve posted in the past ‘bad’, I just got a bit overzealous in wanting to post, post, post, no matter what it was. I hope this all makes sense and that you all understand!
Again, anything that is on the recipe page currently is delicious, full of nutrition and goodness, and a recipe my family and I would repeat.
Today’s little ditty is nothing new, but I just wanted to share my way of making it.
Vegan Eggplant Pizzas (Paleo, Vegan, Gluten-Free)
- 1 large eggplant sliced into 1/2 inch rounds (I leave the skin on, but you can peel it if you wish)
- oil spray
- toppings of your choice
- Preheat the oven to 350 degrees.
- Place the eggplant rounds onto a clean dish towel.
- Lightly salt each side of the eggplant rounds.
- Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.
- Press down on the eggplant slices with the towel to squeeze out some of the water.
- Spray each side of the rounds with an oil spray (I use a Misto for this step).
- Place the rounds onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- Remove the pan, and top the rounds however desired (sauce, cheese, vegetables, etc.).
- Place the pan back into the oven for about 10 minutes, until toppings have cooked through.
- Remove and enjoy!
A blog buddy recently called me the ‘queen of pizza’ when I posted this 5-Ingredient Quinoa Pizza recipe, and I have to admit, I kind of enjoy that caption.
I grew up in a family where we either ordered or made pizza at least once a week. My dad made the BEST pizza, along with his own homemade sauce that I wish I could have gotten the recipe for before he passed. Those memories and his passion instilled in me a love for the Italian pie that has me craving it quite frequently.
While I can have wheat and gluten, I love making healthier crusts from more nutritious ingredients that will suit other members of my family.
We enjoyed topping these with this Homemade Pizza Sauce, caramelized onions, sautéed mushrooms, wilted lemon-y kale, and nutritional yeast.
Part-skim mozzarella, parmesan, and soft goat cheese are delicious options as well, if you eat cheese.
However you make these, they are a delicious, low carb, low-calorie alternative to the traditional version!
What are some of your favorite pizza toppings?