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Mini Eggplant Mushroom Pizzas [Vegan, Gluten-Free]

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This recipe is a lighter and healthier version of mini pizza bites, made with eggplant, mushrooms, tomatoes, red cabbage, and topped with some fresh thyme. The preparation takes only ten minutes – dinner’s never been this easy to make! You could serve these at a college-themed party called "College Grub: Upgraded." Alright, let's get to these delicious pizzas.

Mini Eggplant Mushroom Pizzas [Vegan, Gluten-Free]


10-12 mini pizzas


  • 1 large eggplant
  • 2 mushrooms, sliced
  • 1/2 cup tomato paste
  • 8-10 cherry tomatoes
  • 1/2-1 cup grated red cabbage
  • Dried oregano and basil
  • Fresh thyme
  • Salt and pepper to taste


  1. Start by preheating oven to 392°F. Line a baking tray with parchment paper.
  2. Slice the eggplant into about 1-inch thick slices. Place onto a baking tray. Spread the tomato paste evenly on every slice. Sprinkle some dried oregano and basil over. Season with salt and pepper.
  3. Add the sliced mushrooms, cherry tomatoes, and red cabbage. Top with fresh thyme. Bake in the oven for about 20 minutes. Take out off the oven. Let cool a bit and serve.





Adventurous gluten-free vegan dinners and desserts that use fresh ingredients and global flavors. Ella is a plant-based foodie and recipe maker. Studying medical biochemistry and clinical nutrition, health, and whole body wellness is close to her heart. Hoping to inspire people to make healthier food choices, Ella is sharing vegan and gluten-free recipes on her website Ella’s Experimental Kitchen.



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