Whole Wheat Egglant Pizza Recipe

Name: Whole Wheat Egglant Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 3 cups whole wheat flour; 1/3 cup gluten; 1 1/2 tsp active dry yeast; 1 tsp salt; 1 tbsp sugar; 2 tbsp extra virgin olive oil + more for greasing bowl; 1 tsp dried basil; 1 cup warm water; Sauce:; 1 medium eggplant; 1 cup diced mixed colored peppers (optional); 1/2 cup strips of red onions; 3 cloves of garlic, smashed; 2 14 oz can of diced tomatoes; Chiffonade of fresh basil; salt to taste + more for eggplant treatment; freshly ground pepper; Cheese Topping; 1 cup grated parmesan reggiano; 16 oz fresh mozzarella, sliced

Servings: persons

Dough:
3 cups whole wheat flour
1/3 cup gluten
1 1/2 tsp active dry yeast
1 tsp salt
1 tbsp sugar
2 tbsp extra virgin olive oil + more for greasing bowl
1 tsp dried basil
1 cup warm water
Sauce:
1 medium eggplant
1 cup diced mixed colored peppers (optional)
1/2 cup strips of red onions
3 cloves of garlic, smashed
2 14 oz can of diced tomatoes
Chiffonade of fresh basil
salt to taste + more for eggplant treatment
freshly ground pepper
Cheese Topping
1 cup grated parmesan reggiano
16 oz fresh mozzarella, sliced

1
Dough:
2
Mix all dry ingredients.
3
Slowing add in about 1 cup warm water and knead to a smooth dough (about 10-15 minutes)
4
Oil a bowl with EVOO and turn the dough in it to coat with oil. Cover with plastic wrap and refrigerate for about 15-24 hours.
5
Sauce:
6
Slice and strip eggplant. Season liberally with salt and set aside for at least 1/2 hour. Just before using, squeeze out all the juice completely.
7
Heat oil in a pan on medium high. Add onions and stir till light golden, add eggplant and stir till onion looks a rich golden in color (about 5 minutes). Add garlic, stir till garlic is fragrant, add peppers and tomatoes and cook till heated through. Season with Salt and pepper to taste.
8
Stir in basil.
9
Preheat oven to 475 degrees with stone set on lowest position.
10
Assemble pizza:
11
The dough should have almost doubled. Punch down and divide in half. Roll into 2 pizza discs. Top with eggplant sauce, grated parmesan and sliced fresh mozzarella.
12
Bake:
13
Bake in well pre-heated oven at 475 degrees for 8-10 minutes. Let rest for 4 minutes before cutting.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Dough:, 3 cups whole wheat flour, 1/3 cup gluten, 1 1/2 tsp active dry yeast, and more.

Yes, Whole Wheat Egglant Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Egglant Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions