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Gluten Free Aubergine Pizza Bites


In a recent recipe post I create pizzas made from cauliflower, this time it’s time for the aubergine to shine.

I don’t want you to read this, lick your lips, think you’re getting pizza. You’re not. This recipe does not taste like pizza. Instead it gives you all the great bits (minus the dough), but instead served on a veggie base, that not only goes down very easy, but is light and a great gluten free alternative. Plus they’re so easy to make. No faffing about with different flours. Slicing an aubergine is the hardest part.

Baked each side in the oven first, the bases don’t have a particularly uber rubbery aubergine style texture. Instead they’re strong enough to hold multiple pizza topping and provide the perfect base for a garlic tommy sauce.

These would be great as little bites at a buffet, or when you want a lighter alternative to pizza that doesn’t leave you wishing you’d never had that eleventh slice.

Veggie Pizza Bites
Serves 1 (makes 6 mini bites)

What you need:

Half an aubergine, slice into 6 (roughly)
2 tsp tomato puree
1 tsp ketchup
1 tsp mixed herbs
1 garlic clove, finely chopped
3 slice of mozzarella
4-6 cherry tomatoes, chopped into segments
Black pepper, to season
Rocket/spinach, to serve

  1. Slice the centre two quarters of a aubergine (the thicker bit in the middle), into six slices.
  2. Wrap kitchen roll around each slice and press onto a hard surface for a few minutes to absorb the moisture. Aubergines are quite moist vegetables, so it’s best to take out this excess before you bake them, to provide chewier base.
  3. Bake for 10 minutes in at 180C on a baking tray with a layer of baking paper. Next, flip over and bake on the opposite side for another 10 minutes.
  4. In a bowl, mix together the puree, ketchup, mixed herbs and garlic to make your tomato topper.
  5. Remove the aubergine from the oven and spread over the tomato topper. Next add your toppings. I went for mozzarella slices and sliced cherry tomatoes.
  6. Bake for another 10 minutes, remove from the oven, season with black pepper and serve with fresh rocket and spinach.

Let me know if you make these or if you have any other veggie base alternatives.

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  • Reply
    13th September 2015 at 1:08 am

    Oh, I'm totally going to make these tomorrow!

  • Reply
    15th September 2015 at 8:41 am

    Yay! Hope you like them Shannon :) x

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