Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use a commercial gluten-free pizza crust or make your own gluten-free pizza crust with this recipe.


"You better cut the pizza in four pieces because I'm not hungry enough to eat six." -Yogi Berra, Philosopher and baseball player

The refrigerator light goes on...

Quite simply, pizza is the perfect food. Starting with a great whole wheat pizza dough you can build almost any delicious pizza you want that just happens to be good for you.

This recipe has it all – whole grains in the pizza dough, veggies, a bit of cheese, and amazing flavors like the basil, roasted garlic, and balsamic vinegar that really elevate this to an amazing dish.

Roasting the eggplant and onions is one of the keys to this delicious pizza. The eggplant should be soft, but not mushy, and the onions limp, but not too much so. Letting the veggies cool and then folding in the other ingredients before adding the cheese is another great step because the cheese shouldn't melt before it's put on the pizza.

This recipe can also be made with a commercial gluten free pizza dough mix or a premade gluten-free crust.


Pizza with Roasted Eggplant and Goat Cheese

Servings: 2 | Serving size: 1 individual pizza

Cooking Time: 45 Minutes (does not include time to make the pizza dough)

This recipe can be multiplied. Leftovers are good cold for breakfast.

This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic

Pizza with Roasted Eggplant and Goat Cheese


Place a large skillet in the oven and preheat to 375°F.

After it is hot add the oil.

Add the eggplant and onion to the pan and toss well.

Return the pan to the oven.

Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl to cool.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters.

Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Add the crumbles of goat cheese and fold together gently.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with the roasted vegetable mixture.

Bake for 8-10 minutes.

Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.

Remove from the oven and let it cool for about 90 seconds, slice and serve.

Nutrition Facts

Serving size: 1 individual pizza

Servings: 1

Amount Per Serving

Calories 538  
  % Daily Value
Total Fat 14g 17%
    Saturated Fat 6g 27%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 21mg 7%
Sodium 532mg 23%
Total Carbohydrates 86g 31%
    Dietary Fiber 14g 49%
    Sugars 18g
Protein 18g
Vitamin A 10% Vitamin C 7%
Calcium 20% Iron 18%
Vitamin K 23mcg Potassium 655mg
Magnesium 109mg