Vegan Prosciutto Pizza
Indulge in the savory perfection of Vegan Prosciutto Pizza, a plant-based spin on the classic Italian delight. This recipe transforms humble eggplant into smoky, caramelized "prosciutto" strips using a marinade of soy sauce, maple syrup, liquid smoke, and olive oil, baked to crispy perfection. Paired with creamy homemade cashew cheese, tangy tomato sauce, fresh basil, and juicy cherry tomatoes, this pizza offers an explosion of flavors and textures that are both satisfying and wholesome. Prepared on a vegan pizza crust and ready in under an hour, this dish is perfect for family dinners, casual entertaining, or a delightful weeknight treat. Packed with plant-based goodness, it's a must-try for pizza lovers seeking a cruelty-free alternative!
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Liquid smoke
- 2 tablespoons Olive oil
- 1 each Pre-made vegan pizza crust
- 1 cup Cashews
- 0.5 cup Water
- 1 tablespoon Lemon juice
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 cup Tomato sauce
- 0.25 cup Fresh basil leaves
- 0.5 cup Cherry tomatoes
- 0.5 teaspoon Red pepper flakes
Instructions
Preheat your oven to 450°F (232°C).
Slice the eggplant lengthwise into thin strips, approximately 1/8 inch thick.
In a large bowl, combine soy sauce, maple syrup, liquid smoke, and olive oil. Mix well.
Submerge the eggplant slices in the marinade, ensuring they are well-coated. Let them marinate for 15 minutes.
While the eggplant marinates, prepare the cashew cheese. In a blender, combine cashews, water, lemon juice, nutritional yeast, garlic powder, and salt. Blend until smooth and creamy.
Once ready, arrange the marinated eggplant slices on a baking sheet lined with parchment paper. Baste with additional marinade if desired.
Bake the eggplant slices in the oven for 10-12 minutes, flipping halfway through until they are browned and crisp.
Reduce the oven temperature to 425°F (218°C).
Place the pre-made vegan pizza crust on a baking sheet or pizza stone.
Spread the tomato sauce evenly over the pizza crust.
Dollop cashew cheese over the tomato sauce, distributing evenly.
Arrange the baked eggplant 'prosciutto' over the cashew cheese.
Slice cherry tomatoes in half and scatter them across the top of the pizza.
Bake the assembled pizza in the oven for 8-10 minutes, until the crust is crispy and toppings are heated through.
Remove the pizza from the oven and sprinkle with fresh basil leaves and red pepper flakes.
Slice and serve hot. Enjoy your Vegan Prosciutto Pizza!
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 44.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
