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  • Writer's picturehippies&chickpeas

Caramelized Onion and Eggplant Pizza

Who doesn’t love pizza? Seriously I have never met a person that could deny the deliciousness of a slice. And better yet, have you ever had a bad piece of pizza? We sure haven’t, whether it be traditional crust, cauliflower crust, or anything in between, we love it all. We also like making pizzas with non traditional toppings. This was the idea behind our eggplant and caramelized onion pizza. Honestly, you could put caramelized onions on pretty much anything and we would still eat it, but add eggplant and we are absolutely sold!

This pizza is packed full of flavor, and is even better when topped with fresh basil, pepper flakes, and balsamic glaze. No matter what you top this pizza with, we know it will be a hit whether you are making it for family dinner or as a personal pie (we won’t tell).



  • 1 Medium eggplant, peeled and cut ¼ inch thick

  • 1 Small onion, thinly sliced

  • 2-3 Cloves garlic, minced

  • ½ Cup vegan mozzarella cheese

  • 1-2 Tbsp Vegan butter

  • 3-4 Tbsp olive oil, divided

  • ½ Tsp Italian Seasoning

  • Salt

  • Pepper

*For this recipe, you can use any store bought pizza dough, or find your favorite recipe and substitute gluten free flour!

Additional Toppings

  • Fresh Basil

  • Balsamic Glaze

  • Red Pepper Flakes

  • Vegan Parmesan Cheese


  1. Preheat the oven to 375 ℉

  2. In a pan, melt 1 Tbsp of the vegan butter and add the onions to the pan.

  3. Stir frequently for about 15-20 minutes, until the onions are caramelized.

  4. Add 1-2 Tbsp of olive oil on top of the dough, and add the minced garlic and sprinkle the Italian seasoning evenly.

  5. Next sprinkle on the vegan cheese.

  6. Arrange the onions and eggplant pieces evenly on the dough.

  7. Bake for 20 minutes, or until the cheese is melted and the eggplant begins to brown.

  8. Top pizza with toppings of choice, we recommend fresh basil, balsamic glaze, red pepper flakes, and vegan parmesan cheese.

This pizza is best served fresh, but can be refrigerated up to 5 days.

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