Gluten-Free Eggplant Parmesan Pizza


Ingredients:

  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Pizza:
  • 6 oz of roasted eggplant, about 1 1/2 cups diced
  • 6 oz of cooked ground turkey
  • 1/4 cup pizza sauce or marinara sauce, I use Jersey Italian Gravy
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese, to taste
  • Salt, red pepper flakes, garlic powder and onion powder.

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 169cal
  • Total Fat - 7.2g
  • Carbohydrates - 16.3g
  • Dietary Fiber - 1.5g
  • Total Sugars - 3.3g
  • Protein - 11.5g

DIRECTIONS:

Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.

Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.

Remove dough and parchment from oven, top with tomato sauce, ground turkey, eggplant, mozzarella and parmesan cheese. Season to taste.

Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.

This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.

I recommend topping your slice with a big pile of salad, there's just something about the cold, vinegary lettuce on the warm salty pizza, just compliments each other so nice.

Colleen Saltarelli
Colleen Saltarelli

This pizza came to be when I had leftovers from a lighter roasted eggplant parm meal from earlier in the week. I am always looking to add protein to my Friday Night Pizza and this was a way to step out of the chicken box and try something new. I LOVED this combo! It was super tasty and so filling. Take the recommendation and top it with the salad, the vinegar cutting through all the turkey and eggplant is amazing. Is it kid friendly? Did my 7-year-old eat it? No, no he did not. But hey, I am totally fine with a mommy only pizza, more for me!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.