Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

See Notes

Print Recipe
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Quick, easy, handy and very versatile!

Serves: 4

Prep time: 10 mins

Plus 2 hours standing time

Cooking time: 15 mins


  • 1 large eggplant, cut into 1cm slices
  • 1/2 cup salt (for preparing eggplant)
  • 1/4 cup coconut oil, melted
  • 1 tsp smoked paprika
  • 1/4 tsp pink salt (for oil mixture)
  • black pepper


  • 2 tbsp parsley, chopped
  • 1/2 red capsicum, finely diced
  • 1/2 green capsicum, finely diced
  • 3 medium tomatoes, finely diced
  • 1/2 cup mushrooms, finely diced
  • 3 tbsp tomato paste


  • Preset oven to 220°C (425°F). Line an oven tray with baking paper.
  • Spread 1/2 cup salt on flat plate, coat both sides of eggplant in the salt, then lay a flat cutting board or baking tray on top of the slices. Place a weight on top, such as a few unopened cans, and leave stand for several hours. This will extract the water from the eggplant, so ensure plenty of paper towel underneath, or stand on a dish that can free drain.
  • Pat eggplant slices dry with paper towel.
  • Brush both sides of the eggplant with coconut oil and place on prepared tray.
  • Sprinkle each piece with 1/4 tsp salt, pepper and smoked paprika.
  • Bake in hot oven for 5 minutes.
  • In a bowl, combine other ingredients and mix well.
  • Remove eggplant from oven and stand for a few minutes to cool slightly.
  • Spoon sauce/vegetable mix over the top.
  • Return to the oven, and bake a further 8-10 minutes.
  • Serve immediately, or cool and refrigerate for later.


  • To make low disaccharide, I use zucchinis and make boats by cutting in half lengthwise and scooping half the depth of the inside out and mashing in with the topping. Then filling the little boats with the topping.
  • Dairy free cheddar cheese is available in my supermarket, and although it does not melt like regular cheese, it gives a nice appearance to the pizzas.
  • If dairy is not an issue for you, sprinkle each pizza with grated cheese before baking.


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