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
- Start by preheating oven to 392°F. Line a baking tray with parchment paper.
- 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.
- 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.