Eggplant Pizza Bites

These  Eggplant Pizza Bites are the perfect and satisfying way to enjoy eggplant. They are flavorful, breaded with a delicious and crunchy breading, and topped with fresh veggies and an almond cashew cheese sauce!

Who doesn’t love pizza, now you can enjoy pizza without the dough, these healthy pizza cutlets topped with vegan almond cheese sauce, grape tomatoes, artichokes, and basil leaves are the perfect vegan appetizers to serve to your guests. Also, try Eggplant Parmesan and Broiled Eggplant.

These Low Carb Eggplant Bites are vegan, gluten-free, and low carb. if you are craving pizza but dreading the carbs, well these delicious treats are just right for you! I found myself craving a gluten-free pizza but I didn’t have all the ingredients, so I decided to use eggplant to make an alternative to my Mediterranean Pumpkin Pizza. 

Eggplant Pizza Bites Ingredients

I decided to whip up these easily prepared Eggplant Bites and they were so delicious. I added my favorite toppings, tomatoes, artichoke hearts, and a delicious and creamy almond sauce. For the breading, I used seasoned almond flour as the base after dipping the eggplant slices in a mixture of vegan mayo and almond milk. if you don’t have vegan mayo almond milk mixed in a little cornstarch is fine.

Eggplant -make sure your eggplant has shiny smooth skin with a dark purple color, without bruises, discoloration, or dents.

Breading – For the breading, I used seasoned almond flour as the base for the dry breading, but to make sure the breading sticks to the eggplant slices, I first made a mixture of Vegan Mayo and unsweetened almond milk, You can make your own Almond Flour, or purchase it from the health food store. To the almond flour, add nutritional yeast flakes, onion powder, Italian seasoning garlic powder, ground paprika, and salt. These ingredients are sold in most major supermarkets and health food stores.

Almond Cheese Sauce – for the cheese sauce, I combine almond flour in the blender with water, nutritional yeast flakes, lemon juice, garlic powder, onion powder, and salt.

Toppings – I used simple Mediterranean toppings of grape tomatoes, artichokes, and fresh basil leaves.

How To Make Eggplant Pizza Bites?

1. Preheat oven 400 degrees F. Lightly grease a baking sheet with the oil and set aside.
2. Combine Vegan mayo and almond milk in a medium bowl and set aside.
3. In another bowl, combine breading ingredients, almond flour, nutritional yeast flakes, onion powder, Italian seasoning, garlic powder, paprika, and salt and mix well.
4. Dip each slice of eggplant in the mayonnaise mixture, then coat completely on both sides with the breading and lay in a single layer on a prepared baking sheet.
5. Bake for 20 minutes or until golden brown and tender. Meanwhile, eggplant is in the oven, prepare the almond cheese sauce.
6. For The Almond Cheese Sauce – Place ingredients for almond cheese sauce in a high-speed blender, almond flour, water, nutritional yeast flakes, lemon juice, onion powder, garlic powder, salt, and process until smooth and creamy.
7. To serve Eggplant bites, place prepared eggplant slices on a serving platter and top with tomatoes, artichoke hearts, basil leaves, and almond cheese sauce. Serve immediately!

How To Store Leftover Pizza Bites?

Cool pizza bites completely and stores in an air-tight container for 3 days. You can also store the actual base and reheat and add the reheated sauce and fresh toppings.

Other Eggplant Recipes To Prepare

1. Chinese Eggplant And Garlic Sauce
2. Air Fryer Eggplant
3. Eggplant Stir Fry
4. Baby Eggplant Coconut Curry
5. Fried Eggplant Recipe
6. Eggplant Stew
7. Vegan Stuffed Eggplant

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Eggplant Pizza Bites

These  Eggplant Pizza Bites are the perfect and satisfying way to enjoy eggplant. They are flavorful, breaded with a delicious and crunchy breading, and topped with fresh veggies and an almond cashew cheese sauce!

5 from 1 vote

Print Pin Rate

Course: Appetizer, Lunch

Cuisine: American

Keyword: eggplant pizza bites

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 10 servings

Calories: 123kcal

Equipment

• 1 Baking Sheet

Ingredients

• 1 medium eggplant cut into 1/4-inch thick slices

Breading

• 1/4 cup vegan mayonnaise
• 1/4 cup unsweetened almond milk
• 1/2 cup almond flour
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon granulated onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon ground paprika
• 1/2 teaspoon salt

Almond Cheese Sauce

• 1/2 cup almond flour
• 1/2 cup water
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon lemon juice
• 1 teaspoon granulated onion powder
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon salt

Toppings

• cherry or grape tomatoes cut in halves
• chopped artichoke hearts
• chopped basil leaves

Instructions

Prepare The Breading

• Preheat oven 400 degrees F. Lightly grease a baking sheet with the oil and set aside. Mix vegan mayo and almond milk in a medium bowl and set aside. In another bowl, combine breading ingredients, almond flour, nutritional yeast flakes, onion powder, Italian seasoning, garlic powder, paprika, and salt and mix well.
• Dip each slice of eggplant in the mayonnaise mixture, then coat thoroughly on both sides with the breading and lay in a single layer on a prepared baking sheet.
• Bake for 20 minutes or until golden brown and tender. Meanwhile, the eggplant is in the oven, so prepare the almond cheese sauce.

Prepare The Cheese Sauce

• Place ingredients for almond cheese sauce in a high-speed blender, almond flour, water, nutritional yeast flakes, lemon juice, onion powder, garlic powder, salt, and process until smooth and creamy.
• To serve Eggplant bites, place prepared eggplant slices on a serving platter and top with tomatoes, artichoke hearts, basil leaves and almond cheese sauce. Serve immediately!

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 275mg | Potassium: 163mg | Fiber: 3g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg