From Minimalist Baker
Crispy Gluten-Free Eggplant Pizzas
- Time
- 45 min
- Makes
- 16
- Ingredients
- 17
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Ingredients
- 1/2 cup unsweetened plain almond milk ((or other neutral dairy-free milk))
- 1 Tbsp cornstarch ((you can try subbing arrowroot starch, but we haven't tested it))
- 1/2 cup gluten-free flour blend
- 2 Tbsp cornstarch ((you can try subbing arrowroot starch, but we haven't tested it))
- 1/8 tsp sea salt
- 1/3 cup gluten-free panko bread crumbs*
- 1/4 cup cornmeal
- 1/4 cup Vegan Parmesan Cheese
- 1/4 tsp sea salt
- 1 whole long, narrow eggplant ((sliced into 1/8th inch rounds // skin on))
- 4 Tbsp neutral cooking oil ((like avocado or melted coconut // divided))
- 1 cup Easy Marinara Sauce ((or your favorite store-bought pizza sauce))
- Vegan Parmesan Cheese
- Vegan Ricotta Cheese ( (optional))
- Chopped mixed vegetables ((like kalamata olives, green pepper, onion, or mushrooms // optional))
- Fresh basil ((optional))
- Red Pepper Flake ((optional))
Nutrition
- Calories
- 104 kcal
- Fat
- 5.9 g
- Serving size
- 1 (Slices)
- Fiber
- 2.3 g
- Sugar
- 2.1 g
- Sodium
- 186 mg
- Protein
- 2.1 g
- Carbohydrate
- 11.5 g
- Saturated fat
- 0.7 g
As published by Minimalist Baker.
The method
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