Eggplant Pizzas with Cashew Ricotta & Roasted Vegetables


I decided to take my love for alternative crust pizzas to the next level and use eggplant. I have made pizza with potato crust and pizza with portobello mushroom caps but I have never tried them with eggplant. This recipe is like eggplant parm but with a lot less calories. These little pizzas are so delicious and satisfying you will be looking for more when you are done!

Eggplant pizzas with cashew ricotta & roasted vegetables
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  1. 1 medium sized eggplant, cut into thick rounds
  2. 1 cup marinara sauce, homemade or store bought
  3. 1 red bell pepper, diced small
  4. 1 onion, diced small
For the cashew ricotta
  1. 1/4 cup whole unsalted cashews
  2. 1 clove garlic, peeled
  3. 1/2 cup boiling water
  1. Preheat oven to 425°.
  2. In a small bowl cover cashews and garlic clove with boiling water. Let soak for at least 20 minutes. Drain the cashews and garlic and place in blender or food processor. Add 1 Tablepoon of water at a time until it reaches a smooth ricotta-like consistency. Set aside.
  3. Place peppers and onions in a single layer on a parchment lined baking sheet. Spray with olive oil. Season with salt and pepper if desired. Roast until tender and golden, 25-30 minutes.
  4. Place eggplant slices in a thin layer on a parchment lined baking sheet. Spray with olive oil and season with salt and pepper. Roast until tender, about 20 minutes.
  5. Top each eggplant slice with sauce then spread a layer of cashew ricotta over it and top with peppers and onions.
  6. Bake until heated through, 10 minutes.
  7. Enjoy!

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