No Dough-Bergine Pizza

** Prep time: 15 minutes

** Serves: 4 people


** Ingredients


2 Large Aubergines

2 Cups of Grated Mozzarella Cheese

1 tsp of Sugar

1 tsp of Oregano

1 Clove of Garlic

1/2 kg of Tomatoes

Toppings of Your Choice

Salt to taste



Gravy (Tomato)

  1. Cut the tomatoes into quarters and boil them.
  2. Grind the tomatoes into a puree and reboil it while adding 1 tsp of sugar, 1 tsp of oregano and 1 clove of grated garlic.
  3. Add salt to taste.


  1. Preheat your oven to 250°C for 15 minutes.
  2. Slice the aubergines as shown in the image above.
  3. Spread the tomato gravy onto your sliced aubergines and lay your toppings over it.
  4. Sprinkle the mozzarella cheese over your mini pizzas and pop it into the oven for 10-12 minutes.

Serving Tips:

  1. You may make this with a pesto sauce as well.
  2. Add any toppings you want but make sure you cut it into smaller pieces or put less so that your pizza isn’t too heavy!
  3. Make sure your slices of aubergine are not too thick (because they get rubbery/ chewy) or too thin (they cant handle the weight).


Say NO to DOUGH!


4 thoughts on “No Dough-Bergine Pizza

  1. This looks so great, I had to try making on my own.

    Although preparation went smoothly, the aubergines remained wet when they came out of the oven.

    Please can you suggest alternative method to overcome this?


    1. Hi Benny! Glad you had a shot at them, sorry to hear that were not able to enjoy them as much as we were. Each oven is different; that is why you may have had troubles. Your solution would be to prebake them for 10 minutes to let the moisture out. Hope this helps 🙂


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