Easy Vegan Eggplant Crust Pizzas with a Homemade Raw Vegan Marinara! They are perfect for those lazy dinner days. These are healthy, quick, customizable to your liking, so you can be sure that you will love the outcome.

Wash and slice the eggplant into 1/2″ rounds, then place onto a parchment line baking sheet into an oven preheated at 350F for 20 minutes. I find that you don’t have to flip these, but you can if you want halfway through.

Remove from the oven and cool for 15-20 minutes. This is optional, but I find it is best in preventing the sauce from watering.

Raw Vegan Marinara Sauce (printable recipe at the bottom of this page)

• 3 cups heirloom tomatoes, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup oil free salt free sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 large date
• 1/2 rib of celery
• 1 carrot
• 1/3 cup white onion, diced
• Black pepper, to taste
• 1/4 teaspoon dried oregano (or fresh)
• 1/2 tbsp fresh parsley
• 1/3 cup fresh basil, chopped

Add in all of the ingredients except for the herbs into a high speed blender and pulse until blended. Keep it as smooth or chunky as you’d like. Add in the basil and parsley and pulse until broken and thoroughly combined but not lost in the mixture. You don’t want to bruise the herbs too much.

Alternatively, you cook this recipe by first cooking the onion, bell pepper, celery and carrot in 1/4 cup of water or low sodium vegetable broth over medium heat until almost translucent. Then add in the garlic and cook until fragrant, about 1 minute. Once that is done, proceed to blending the rest of the ingredients in a blender.

Add about 1/2-1 tbsp of sauce on top of each slice, then add toppings of choice.

How gorgeous is this basil! My mother planted a purple (and green) basil plant in our garden last year, and it produces the most beautiful basil leaves I have ever seen. Some of them are all purple, while others came out as a mix between purple and green, which I believe is due to their close growth to one another. It almost to pretty to eat (…almost).

Basil is known to reduce inflammation and swelling, to hold anti-aging properties, and to be rich in antioxidants! It is a great addition into your diet, and a great addition to freshen up your recipes.

The topping options are endless, but here is what I used

• Cherry tomatoes, fresh basil + fresh parsley
• Arugula* and pineapple
• Cherry tomatoes, fresh basil and arugula*
• Arugula* and tons of nutritional yeast
  *arugula = rocket

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Eggplant Pizzas w/ Homemade Raw Marinara Sauce

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• Author: Jasmine Briones / Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 1-2

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Ingredients

Eggplant

• 1 large eggplant

Raw Marinara Sauce*

• 3 cups heirloom tomatoes, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup oil free salt free sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/2 large date
• 1/2 rib of celery
• 1 carrot
• 1/3 cup white onion, diced
• Black pepper, to taste
• 1/4 teaspoon dried oregano
• 1/2 tbsp fresh parsley
• 1/3 cup fresh basil, chopped

Toppings

• Pineapple
• Arugula
• Nutritional Yeast
• Cherry tomatoes

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Instructions

Eggplant

1. Preheat oven to 350F and line a large baking sheet with parchment paper or a silpat sheet.
2. Wash and slice the eggplant into 1/2″ rounds, then place onto the baking sheet. Bake for 20 minutes. I find that you don’t have to flip these, but you can if you want halfway through.

Raw Marinara Sauce

1. Add in all of the ingredients except for the herbs into a high speed blender and pulse until blended. Keep it as smooth or chunky as you’d like.
2. Add in the basil and parsley and pulse until broken and thoroughly combined but not lost in the mixture. You don’t want to bruise the herbs too much.

Assembly

1. Allow the eggplant to cool for 15-20 mins.
2. Add about 1/2-1 tbsp of sauce on top of each slice, then add toppings of choice.

Notes

Alternatively, you cook the sauce recipe by first cooking the onion, bell pepper, celery and carrot in 1/4 cup of water or low sodium vegetable broth over medium heat until almost translucent. Then add in the garlic and cook until fragrant, about 1 minute. Once that is done, proceed to blending the rest of the ingredients in a blender.

• Prep Time: 25 mins
• Cook Time: 20 mins
• Category: Entree
• Cuisine: Vegan