Fire Up the Grill for the Ultimate Vegan Pizza!
Tired of the same old veggie burgers? It’s time to take your summer grilling to the next level! There’s nothing quite like a pizza crust kissed by fire – perfectly crisp, chewy, and infused with that incredible smoky flavor. This Grilled Vegan Eggplant Pizza combines tender, charred eggplant, vibrant summer tomatoes, and creamy, melted vegan mozzarella for a truly unforgettable meal. It’s rustic, elegant, and surprisingly easy to make. Let’s get grilling!
Ingredients
• 1 pound / 450g frozen vegan pizza dough, thawed
• 1/3 cup / 80ml olive oil, divided
• 6 cloves garlic, minced
• 3 medium Japanese eggplants, cut lengthwise into 1/4-inch / 6mm slices
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 8 ounces / 225g vegan mozzarella-style cheese, thinly sliced or shredded
• 3 medium red and/or yellow tomatoes, sliced
• 1 cup / 25g fresh basil leaves
• Balsamic vinegar or glaze, for drizzling
Instructions
1. 1. Prepare the Dough: Divide the pizza dough in half. On a lightly floured surface, roll each half into a 13×10-inch oval. Place the ovals on a baking sheet with parchment paper between them and freeze for 10-15 minutes until firm. This makes the dough much easier to handle on the grill.
2. 2. Infuse the Garlic Oil: While the dough chills, heat 1/4 cup / 60ml of the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to burn it! Remove from heat and set aside.
3. 3. Grill the Eggplant: Brush both sides of the eggplant slices with the remaining olive oil and season with salt and pepper. For a charcoal or gas grill, preheat to medium-high. Place eggplant slices on the lightly greased grill rack. Grill for about 8 minutes, flipping once, until tender and beautifully golden with char marks.
4. 4. Grill the Pizza Crust: Brush the top of each firm dough oval with some of the garlic oil and sprinkle with salt and pepper. Carefully place the dough, oiled-side down, directly onto the grill rack. Grill for about 4 minutes, until the bottom is golden brown and crisp.
5. 5. Assemble and Finish: Remove the crusts from the grill. Brush the uncooked tops with more garlic oil. Flip the crusts over so the grilled side is up. Working quickly, top the grilled side with vegan mozzarella, the grilled eggplant, and tomato slices. Season with another pinch of salt and pepper.
6. 6. Final Grill: Carefully slide the pizzas back onto the grill. Cover and cook for another 3-5 minutes, or until the cheese is melted and bubbly and the bottom is cooked through. Remove from the grill, top generously with fresh basil leaves, and finish with a drizzle of balsamic vinegar before slicing and serving.
Nutritional Information
• PER SERVING (estimate): 670 calories, 17 g total fat (6 g sat. fat), 0 mg cholesterol, 144 mg sodium, 93 g carbohydrates, 1 g fiber, 28 g protein. *Note: is an estimate and will vary based on the specific brands of vegan pizza dough and cheese used.
Pro Tips
• Ensure your grill grates are very clean and well-oiled to prevent the pizza dough from sticking.
• Have all your toppings prepped and ready to go (mise en place) next to the grill. You’ll need to work quickly once the dough hits the heat.
• Don’t overload the pizza with toppings. A lighter touch ensures the crust cooks through properly and doesn’t get soggy.
• For an extra layer of flavor, try adding a sprinkle of red pepper flakes with the garlic or scattering some Kalamata olives on top with the eggplant.
FAQ
Q: Can I make this grilled pizza gluten-free
A: Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the regular vegan pizza dough with your favorite store-bought or homemade gluten-free vegan pizza dough. The grilling method remains the same, but be sure to handle the gluten-free dough gently as it can be more delicate.
Q: How can I add more protein to this vegan pizza
A: To boost the protein, consider adding a handful of roasted chickpeas, some crumbled pre-cooked vegan sausage, or dollops of a high-protein tofu or cashew ricotta after grilling. These additions will make the pizza even more satisfying without overloading it before it cooks.
Q: What other vegetables work well on this grilled pizza
A: This recipe is very versatile! Instead of or in addition to eggplant, you can grill slices of zucchini, bell peppers, red onion, or mushrooms. Just brush them with oil and grill until tender before adding them to the pizza.
Q: What’s the best way to store and reheat leftover grilled pizza
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices on a hot skillet, in an air fryer, or directly on the grill for a few minutes until the crust is crisp and the cheese is re-melted. Avoid the microwave, as it can make the crust soggy.
