If you are craving a delightful twist on traditional pizza that is both wholesome and bursting with vibrant flavors, you will absolutely love this Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe. This dish features tender slices of aubergine that serve as a perfect base for rich tomato sauce, creamy vegan mozzarella, and fresh, colorful toppings. It’s an inviting, healthy way to enjoy pizza night without any gluten or dairy, making it a crowd-pleaser for vegans and food lovers alike.

Ingredients You’ll Need

A fresh whole dark purple aubergine with a green stem lies on a white marbled surface. Around it are six small white bowls and containers: one with smooth light beige vegan mozzarella sauce, another with bright red tomato sauce in a textured glass bowl, a small rustic bowl holding golden olive oil, a transparent container with chopped garlic, and a wooden bowl containing small piles of dried oregano, black pepper, and white salt. The colors and textures of each ingredient stand out neatly against the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The charm of this recipe lies in its simplicity, with each ingredient playing an essential role in building layered flavors and a delightful texture. From the juicy aubergine slices to the fragrant herbs and luscious vegan cheese, you will appreciate how these basics come together to create something truly special.

1 große Aubergine: The sturdy yet tender base that replaces traditional pizza dough, absorbing flavors beautifully.
1 ½ Esslöffel Olivenöl: For brushing and roasting, it adds richness and helps caramelize the aubergine.
120 g Tomatensauce: Choose a simple marinara or pizza sauce for a tangy, aromatic foundation.
2 Knoblauchzehen, gehackt: Fresh garlic enhances the sauce with a zesty punch.
Salz und Pfeffer nach Geschmack: Balances and highlights all other flavors perfectly.
1 Teelöffel getrockneter Oregano: Gives that authentic pizza herb aroma.
90 g veganer Mozzarella: Creates that melty, creamy texture reminiscent of classic pizza cheese.
90 g Kirschtomaten, halbiert: Adds bursts of juicy sweetness and vibrant color on top.
45 g Oliven, geschnitten: For a salty, briny contrast that complements the other flavors.
Frisches Basilikum, gehackt: Freshness and aromatic lift for garnish to finish the dish beautifully.

How to Make Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe

Step 1: Prepare the Aubergine Slices

Start by preheating your oven to 220 °C and lining a baking tray with parchment paper. Slice your aubergine horizontally into 1 cm thick slices so that they bake evenly and hold the toppings well. Brush both sides lightly with olive oil to encourage caramelization and to prevent sticking. Lay the slices on the tray and sprinkle them with salt, pepper, and half of the dried oregano for a fragrant base seasoning. Roast them for 15 minutes to gently remove excess moisture and firm up the texture.

Step 2: Make the Flavored Tomatensauce

While the aubergine roasts, mix together your tomato sauce with the chopped garlic, salt, pepper, and the remaining oregano. This simple sauce will soak beautifully into the aubergine slices, layering in that classic pizza tang and garlicky depth.

Step 3: Assemble the Auberginen Pizza

Remove the partially cooked aubergine slices from the oven and spread a generous spoonful of your tomato mixture over each slice. Top each one with vegan mozzarella for that luscious, melty cheese experience. Next, add your fresh cherry tomatoes and slices of olives for color and texture contrast. Place everything back in the oven and bake for an additional 10 to 12 minutes, allowing the cheese to melt and the toppings to roast slightly.

Step 4: Garnish and Serve

Once out of the oven, sprinkle fresh chopped basil over each mini pizza. The basil adds a bright herbaceous note that perfectly balances the rich and tangy flavors. Your Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe is now ready to enjoy!

How to Serve Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe

The image shows eight oval eggplant slices arranged on a baking tray lined with light brown paper. Each slice has a dark purple outer skin and a light beige center. They are topped with a smooth, creamy off-white sauce spread unevenly, small round yellow and red tomato slices, and rings of green olives, all contrasting with the red tomato sauce beneath. The baking tray sits on a white marbled surface. Nearby, there is a clear glass bowl filled with vibrant red tomato sauce mixed with chopped garlic, dried herbs, and coarse salt, all sitting on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil is a must for the final flourish, but you can also add a drizzle of high-quality olive oil or sprinkle some red chili flakes for a little heat. A touch of nutritional yeast can give a subtle savory umami kick that complements the vegan cheese beautifully.

Side Dishes

Serve your aubergine pizzas alongside a crisp green salad tossed with lemon vinaigrette to contrast the rich toppings with refreshing crispness. Roasted garlic potatoes or a light bean salad also pair wonderfully to round out the meal without overpowering the delicate flavors.

Creative Ways to Present

To impress your guests, arrange the aubergine slices on a large wooden board and serve family-style so everyone can grab their favorites. For a casual twist, pop a few on small slices of toasted bread for vegan bruschetta inspired bites. They also work perfectly as colorful appetizers at a party!

Make Ahead and Storage

Storing Leftovers

Leftover aubergine pizzas store well in an airtight container in the refrigerator for up to 2 days. Keep the garnishes separate and add fresh basil when reheating to maintain flavor.

Freezing

While best enjoyed fresh, you can freeze the roasted aubergine bases (without sauce or toppings) wrapped tightly for up to 1 month. Thaw thoroughly before assembling and baking with sauce and vegan mozzarella.

Reheating

Reheat your aubergine pizzas in an oven or toaster oven at 180 °C for about 8 to 10 minutes to revive crisp edges and melt the cheese nicely. Avoid microwaving as it can make the aubergine soggy.

FAQs

Can I use a different type of cheese?

Absolutely! If you prefer, you can substitute the vegan mozzarella for any other vegan cheese that melts well, like cashew-based or soy-based varieties. The key is to pick one with a mild flavor that complements the tomato sauce.

How do I prevent the aubergine from becoming soggy?

Roasting the aubergine slices first is crucial to remove moisture and firm them up. Also, avoid piling on too many wet toppings to keep your pizzas from turning mushy.

Is this recipe gluten-free?

Yes! Since the aubergine slices act as the base instead of traditional dough, this recipe is naturally gluten-free and perfect for gluten-sensitive eaters.

Can I prepare this recipe without an oven?

It’s best to use an oven to achieve that perfect roasted texture. However, you could try pan-frying the aubergine slices to soften them before assembling and briefly melting the cheese under a grill or in a covered pan.

What fresh toppings work well with this recipe?

Besides cherry tomatoes and olives, fresh bell peppers, mushrooms, artichoke hearts, or even arugula added after baking can make amazing toppings to customize the flavor and texture.

Final Thoughts

Give this Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe a try the next time you want a comforting and creative plant-based meal. It’s a true celebration of fresh ingredients and satisfying flavors, proving that pizza can be both light and indulgent. I’m sure it will quickly become a personal favorite and a reliable go-to for sharing with friends and family!

Auberginen Pizza mit Tomatensauce, veganem Mozzarella und frischen Belägen Recipe