This gluten-free pizza by Good Food For Good uses eggplant rounds instead of grain as the base, which are then topped with Bunol Asado (a Mediterranean spread packed with roasted veggies) and mozzarella cheese. Use a baguette (or gluten-free alternative) to complete the meal with a hearty side of garlic bread. With eggplant being a very good source of dietary fiber, vitamin B1, and copper, these eggplant pizzas are delicious, nutritious, hearty and easy to prepare. 

Recipe by: Good Food For Good,
Serves: serves 2
Prep Time: Quick & Easy


1 eggplant

1/3 cup bunol asado, fresh mediterranean spread

1/2 cup mozzarella cheese

2 tablespoons parsley

2 cups loose baby spinach

1/4 white baguette

2 tablespoons lactose-free parmesan, old style

1 clove garlic

3 teaspoons extra virgin olive oil

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1. Preheat the oven to 350ºF. Slice the eggplant into 1/2-inch thick rounds. Lightly coat a baking sheet with 1 tsp. olive oil. Arrange the eggplant rounds on the baking sheet and bake until hot, about 8 minutes.

2. In the meantime, shred the mozzarella and parmesan, chop the parsley and mince the garlic. Slice the baguette in half lengthwise.

3. Remove the eggplant rounds from the oven and flip. Top with Bunol Asado sauce or any Mediterranean sauce, and spread in an even layer to cover. Add the sliced baguette halves to the baking sheet, sliced side down. Return the baking sheet to the oven and bake for 3 minutes.

4. Remove the baking sheet from the oven and top the eggplant with the mozzarella shreds. Flip the baguette and lightly drizzle with remaining olive oil. Sprinkle with shredded parmesan. Return to oven and bake until the cheese is melted, about 3 minutes.

5. Garnish the eggplant pizzas with parsley and serve on a bed of baby spinach leaves with garlic bread on the side.