Last Updated on February 14, 2021

What is your favorite type of pizza? For us, “no-cheese” pizza is definitely the one! Our Eggplant & Onion Pizza is a red sauce pizza made with very simple but all real ingredients…with a short cut! It’s vegan and no fake-cheese on it but super delicious!

The Pizza Dough

Let’s get into the “short cut” part right away! Whether savory or sweet, we admit that we don’t bake as much as we cook other dishes. There’s something scientific about baking such as measuring each ingredient properly which intimidates us. Well, the good news is that one U.S. based company named Feel Good Dough (we love the naming!) generously provided us a bag of dry mix named Classic Original, Organic Dough Dry Mix for us to try!

The company is based in Ohio making really good healthy dough focused on;

• All Clean Ingredients
• Organic
• Non-GMO
• Plant-Based (vegan)

That’s exactly what we need! They have wide varieties of dough from dry mix to ready-to-use fresh ones. The products aren’t only for making pizzas but also good for baking other goodies. For the dry mix we received is perfect for an occasional baker like us. It’s already pre-measured (comes with organic yeast as well) and comes with the instructions. All we have to do is to add lukewarm water to mix and knead! Roll it and make pizzas with your favorite toppings!!

This particular Classic Original, Organic Dough Dry Mix makes about two 12-inch thin crust pizzas. We don’t have a pizza stone or other proper kitchen gadgets for making a perfect pizza so we simply made a rectangular shaped pizza (to fit the size of a baking sheet) on a regular baking sheet. We also modified the baking temperature and the time instead of what’s on the package. But it came out really good!

Thank you Feel Good Dough for making it possible for us to eat a good pizza at home!

Why We Enjoy Homemade Pizza

When we order pizza at restaurants, it’s typically cooked to perfection which means super hot and crispy. But often times it’s too greasy, too salty, too sweet, too saucy, too garlicky, not organic, etc., we always find something that we wish otherwise. Most people don’t own pizza ovens at home so it’s not easy to get the ideal texture for a perfect pizza but you can certainly control the other aspects such as;

• Quality of Ingredients
• Amount of Oil
• Amount of Salt

For us, being able to control those things is far more important than eating a perfect texture pizza but we need to compromise our beliefs!

About the Eggplant

Everyone has different opinions when it comes to pizza toppings. We like pizza with eggplant but the ones we get at restaurants comes with teeny-tiny chunks and almost unrecognizable. This pizza is different! Almost the whole entire pizza is covered with eggplant slices! Now, the secret is the particular type of eggplant we use.

Our go-to eggplants are Chinese (or Japanese) eggplant (grown in U.S.) They are thinner, longer, and has lighter skin color than the Italian kind but easier to prep and cook. The skin is thin and tender so you don’t even have to peel it as you may have to do for the Italian one. In our opinion, the flesh is firmer (dense or meatier) than the other so it gives a satisfying bite. Because of its shape and the texture, it’s best for cutting and cooking in chunks for making stir-fries but it’s also good for slicing as we did for the pizza!

To go with the eggplant, we simply use jarred passata as the tomato sauce (seasoned with oregano and salt.) We don’t like pizzas drenched in tomato sauce so we use just enough to cover the surface of the dough.

With the yellow onion slices that give a little sweetness and irresistible onion-y aroma, this pizza is made to perfection for our cravings!

Final Thoughts

If you care about keeping ingredients real and organic, we highly recommend checking out Feel Good Dough for more products and their full story! Hopefully, they’re available in your area for you to try out!

If not, no worries! You can still try out the flavor of this recipe using whatever the pizza dough of your choice.

Print Recipe

5 from 9 votes

Eggplant & Onion Pizza

What is your favorite type of pizza? For us, "no-cheese" pizza is definitely the one! Our Eggplant & Onion Pizza is a red sauce pizza made with very simple but all real ingredients...with a short cut! It's vegan and no fake-cheese on it but super delicious!

*This recipe is made with a particular pizza dough mix, but you can certainly substitute with whatever the dough of your choice!

Prep Time25 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Entree, Lunch, Dinner

Cuisine: Italian Inspired, Vegan, American Inspired

Servings: 2

Author: Plant-Based Matters

Ingredients

Roasted Eggplants

• 2 Chinese eggplants (about 1 pound), slice into 1/3-inch medallions
• 1/2 - 3/4 tsp salt
• 1 tbsp extra virgin olive oil

The Rest

• 1 bag Feel Good Dough Classic Original Organic Dough Dry Mix (The bag makes two 12-inch thin crust pizzas. This recipe is for one 12-inch pizza)
• 1 tbsp extra virgin olive oil (plus more)
• 1/3 - 1/2 cup passata
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup thinly sliced yellow onion

Optional Toppings

• A handful of baby arugula
• Vegan Parmesan-style cheese

Instructions

• Preheat the oven to 425°F.
• Meanwhile, prepare eggplants. On a parchment paper lined baking sheet(s), array sliced eggplants in a single layer (don’t over crowd.) Brush them with extra virgin olive oil and sprinkle salt. Flip them and do the same on the other side. Pop them in the oven and bake for about 15-20 minutes until they are slightly tender. Take them out of the oven and set aside. Keep the oven on at 425-450°F.
• While waiting for the roasted eggplants cool down a bit, start preparing the dough. To do this, simply follow the instructions on the package. After kneading, use a half of the dough for this recipe and save the other half for later. Use a rolling pin to roll out the dough into roughly 9 by 12 inches rectangular shape (to fit a baking sheet.) Transfer the dough to a parchment lined baking sheet.
• Brush the surface of the dough with extra virgin olive oil, then spread out passata, sprinkle dried oregano, season with 1/2 tsp salt and 1/4 tsp black pepper. Then place the roasted eggplants, and yellow onion. Season with another 1/2 tsp salt and 1/4 tsp black pepper. Drizzle more extra virgin olive oil over the whole pizza (optional.) Bake it in the oven at 425-450°F for 25-30 minutes until the dough is fully baked.
• Serve with fresh arugula on top and vegan parmesan-style cheese (optional.)

Notes

• Adjust the baking temperature and the time for the best result depending on your oven. In our oven, baking pizza at 450°F for 30 minutes seems to work better than at 425°F for 10-12 minutes which is the recommended temperature on the package.
• If you have proper tool like a pizza stone, you may also need to modify the baking temperature and the time accordingly.
• Feel free to substitute the pizza dough with whatever that's available for you!

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!