Pa-pa-pa-pizza face

I probably like pizza just as much as the next person, however, it’s not a food I eat very option given the primary ingredient (cheese) doesn’t have a place in my diet. 

But that’s no excuse (especially when cheese-less versions are just as delish and easy to make at home). 


While attempting to fit all the latest Costco buys in the fridge/freezer, I came across this delish Udi’s pizza crust.  Sneaky bugger was hiding way in the back!


In case you missed my previous review of this product, I loved it.


Udi’s pizza crusts are gluten free, dairy free, soy free, and nut free – but definitely not flavor free.


I was feeling adventurous, so I decided to make a more complex pizza (in my world, that means more than 1 step).

Step one: bake breaded eggplant slices (I did this last week and never posted the recipe because I suck)


It was my “n” meal – and although nutritional yeast isn’t a new ingredient for me, it’s still a new recipe. 

In any event, here’s the method.


I thinly sliced the eggplant, sprinkled the pieces with salt, and let them sit for ~20 minutes to sweat.  Thanks to the people who commented on my last eggplant post about this method – it definitely helped soften up the texture and allowed for more flavor without more oil. 


After they were done sweating, I lightly coated them in EVOO.  [FYI, I did this by dipped my fingers in a bowl of oil and massaging the slices individually]

Next I breaded them in a 50/50 mix of cornmeal and nooch.

For those who don’t know, nutritional yeast (aka nooch), is a deactivated yeast.  It’s commercially available in most health foods stores in a flaky powdered form.  It’s a popular condiment or ingredient for many vegans/vegetarians because of it’s bangin’ nutrient profile.  First off, it’s a complete protein; but even more importantly, it’s a source of B-complex vitamins.  The presence of B12 is especially noteworthy because this necessary vitamin is rare in plant-based foods.  Nooch is also naturally low in fat and sodium, so it’s heart healthy all around!


Then I placed them on a sprayed baking sheet.


And cooked them in the oven at 425 degrees for 15 minutes.



Baked breaded eggplant is perfect for making layers in a lasagna.  Along with spinach and noodles, you can use “cashew cheese” or hummus in between, and – bam! – instant Italian heaven.

Sadly, I have no photos from the first use.  But I decided the extras were perfect for pizza toppings!


Step two: sauce your pizza crust (I don’t go too heavy on this step…not a big sauce person)

Step three: sauté mushrooms (I used Bragg’s liquid aminos)


Step four: while the ‘shrooms are shriveling up, chop and prep any additional toppings (bell peppers perhaps?)


Step five: add hummus (this is practically a life step style for me)


Step six: add more hummus (not a joke…)


Step seven: go topping crazy (fun part!!)


Can’t read my, can’t read my…no you can’t read my pizza face.


Pa-pa-pa-pizza face 🙂

Step eight: cook in oven at 225 for 15 minutes


Step nine: wait for it to cool (hardest step of all!)


Step ten: dig the eff in


I cut the pizza into 4 pieces (quarters), and made a side salad with approximately 700 carrots and 55 servings of hummus (those may be exaggerations but they aren’t too far off from the truth).


I made a (feeble) attempt to practice moderation with this, and only plated two slices (half the pizza) as my first serving…but we all know that I went back for the rest of it after polishing off the first half.  I cannot tell you how awesome hummus is on pizza, you’ll just have to take my word for it and try it yourself. 

I was delightfully stuffed afterwards.  If you saw my pa-pa-pa-pizza face, you’d know it’s true love.

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Comments (28)

  1. Averie (LoveVeggiesAndYoga)

    Elise, this looks wonderful!!! love that you used Udi’s (still need to try them) but thanks for the eggplant tips! I love the nooch breading idea.

    Everytime i make (attempt to make) eggplant, i end up with mush or too raw or like a sponge-cake that’s been soaked in a vat of oil. Eggplant is highly absorbent, i have learned 🙂

    I love your methodology and will be trying it! 🙂

  2. J3nn (Jenn's Menu and Lifestyle Blog)

    I have the same problem with eggplant unless I deep fry it, lol.

    That pizza looks yummy! I like all of Udis products but haven’t tried their pizza crust yet.

  3. Casey

    I’m definitely gonna let my eggplant sweat the next time I cook it.
    Thanks for the recipe!

  4. Lo

    omg hummus on pizza? Must try this asap…. And i wanna find that pizza crust! I am so picky about premade crusts and yours looks so good!

    sending xoxo’s


  5. Elizabeth @ RunWithSneakers

    How funny! I just posted the vegan pizza I made last night and it looked very similar to yours. Just reading your post right now made me think I was seeing double. OK, yours looks a little better, but mine still tasted great.

  6. Gabriela @ Une Vie Saine

    I can imagine how good hummus is on pizza. Have you ever tried mixing it with nutritional yeast and using it as a pizza sauce? Life-changing, really.

  7. Katie

    I think I have one of those udi’s crusts hiding in the back of my freezer, too…good excuse to try this pizza. Now I just need to re-stock my hummus supply. Looks delicious!

  8. rebecca lustig

    Oh my gosh, I LOVE the idea of hummus instead of cheese. LOVE. Especially bc I feel like I just can never get enough hummus into my day haha

  9. my little celebration

    I had pizza last night, too. But yours looks waaaayyyy better.

  10. Jeremy Logsdon

    Looks really good. And I have never thought about putting hummus on a pizza. Will definitely have to try that.

  11. elise

    yes. i love that combo. looooooove it.

  12. movesnmunchies

    WOAH.. eggplant sweats!? i love this idea!

  13. Anna (twelve22)

    I eat dairy, but I still usually prefer my pizzas without cheese. There are just so many other flavors to use!

  14. julie

    ohhhhhhh my lord. that pizza is amazing!! i need to find udi’s pizza crust because i’ve been having this amazing craving for pizza lately so i’m 99.9% sure yours would kill it. kill IT.

    and also quinoa granola? WHO are you! and why are you not a chef. reDONK.

    hahaha okay i need to calm down now

  15. Joanna Lubas

    This looks so yummy! I was just driving home wondering whether I should make hummus, and for what. You just gave me the perfect idea!

  16. Candy (Healthy in Candy Land)

    Thanks for the info on eggplant. I’ve only cooked with it once, and let’s just say, it was not successful. I will have to try your method!
    I too, LOVE cheese-less pizza!

  17. Runeatrepeat

    I make it a point to enjoy pizza once a week 🙂 Love it!

  18. elise

    i like that goal. 🙂

  19. jessica

    mmmm… vegan pizza. of course you would put veggies on it, whereas i would lather it in sauce, nooch, and probably chocolate. xoxo

  20. Moi Contre Le Vie

    I’ve really enjoyed alphebruary, thanks for all of the great ideas. It’s so easy to fall into a food rut, so this is an amazing reminder to rummage through the cupboards!

  21. Olivia

    I just made a hummus pizza and posted it on my blog yesterday too!! I can not agree more that hummus on pizza is absolutely INSANE! Yours looks even better than mine…can’t WAIT to try out your recipe idea:) I LOVE eggplant! Thanks Elise:)

  22. elise

    yeah! yummy 🙂

  23. kissmybroccoli

    Haha! I love your Pa-pa-pa-pizza face!! I just made a quickie pizza the other night: whole wheat naan topped with hummus, sauteed spinach, and Daiya! Twas amazing! Yours looks delish! I’ll have to try the eggplant with nooch! Love eggplant!

  24. elise

    dude, i could marry naan i love it so. that sounds amazing.

  25. Rebecca

    I think we might be the same person on some level because I eat just that many carrots and hummus as well on a regular basis. 🙂

  26. Pingback: Alphebruary Recap « hungry hungry hippie

  27. Greg

    I like your blog. Maybe we can be neighbors -Greg

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