Hearty Vegan Eggplant Marinara Pizza
Tired of pizza that leaves you feeling flat? This homemade Eggplant Marinara Pizza is here to save the day! With a hearty, flavorful eggplant marinara sauce atop a crisp, fresh crust, it’s the perfect choice for a cozy meal that actually feels substantial. It's so rich and satisfying, you won't even miss the cheese—we promise. Get ready to experience your new favorite pizza night!
Equipment
- Baking sheets
- Cutting board
- grater
- Large mixing bowls
- knife
- Parchment paper or silicone baking mats
- Rolling pin (optional)
Ingrediënten
For the crust:
- 60 g nutritional yeast
- 1.5 cups 355 ml water
- 1 tbsp. 12 g bread machine yeast
- ½ tsp black pepper
- ½ tsp canola oil to coat bowl
- 3 cloves grated garlic
- 60 ml extra-virgin olive oil
- 480 g white whole wheat regular whole wheat, or bread flour
- 2 tsp fine sea salt
- 1 tbsp. 12 g raw sugar
For the marinara:
- 2 cans 425 g each fire-roasted or regular diced tomatoes, including juice
- 1 eggplant peeled if desired, finely diced
- 15 ml extra-virgin olive oil
- 2 cloves grated garlic
- 160 g chopped red onion
- ½ cup 44 g black olives, sliced
- 1 tsp dried oregano
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 1.5 tsp dried basil
- 1 tsp dried thyme
- 2 tbsp. 33 g tomato paste
Instructies
To make the crust:
- Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large-size bowl.
- Stir in the olive oil, garlic, and gradually add the water until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Shape into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough to coat, cover, and let rise for 90 minutes.
To make the marinara:
- In a large saucepan, combine the oil, garlic, onion, thyme, oregano, basil, salt, pepper, and eggplant.
- Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is tender and the eggplant is slightly browned.
- Stir in the diced tomatoes (with their juice), tomato paste, and olives.
- Lower the heat, partially cover, and simmer for 8 to 10 minutes, until the eggplant is tender.
- To assemble the pizza:
- Preheat the oven to 200°C (400°F).
- Prepare two baking sheets with parchment or silicone baking mats.
- Punch down the dough and divide into two equal portions.
- Press each portion into a large circle, about ¼ inch thick.
- Spread half of the eggplant marinara on each crust.
- Bake for 18 to 20 minutes, or until the edges of the crusts are golden brown.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this pizza with a side of fresh salad or roasted vegetables for a balanced and complete meal. Don't be afraid to add some fresh basil on top after baking for an extra pop of flavor. Wine Advice:
With a pizza this hearty, you need a wine that can stand up to its rich, earthy flavors. A light red like a Pinot Noir is a great choice, as its bright acidity and subtle notes of cherry will complement the savory marinara perfectly. If you prefer white, a crisp Sauvignon Blanc can cut through the richness and provide a refreshing contrast to the eggplant. It’s a pairing that makes a simple pizza night feel like a special occasion.
Serve this pizza with a side of fresh salad or roasted vegetables for a balanced and complete meal. Don't be afraid to add some fresh basil on top after baking for an extra pop of flavor. Wine Advice:
With a pizza this hearty, you need a wine that can stand up to its rich, earthy flavors. A light red like a Pinot Noir is a great choice, as its bright acidity and subtle notes of cherry will complement the savory marinara perfectly. If you prefer white, a crisp Sauvignon Blanc can cut through the richness and provide a refreshing contrast to the eggplant. It’s a pairing that makes a simple pizza night feel like a special occasion.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 10 g | Fat: 14 g | Fiber: 8 g | Sugar: 6 g | Salt: 1.5 g
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