Vegan High Fiber Low Cholesterol

Plant-Based Chicken Eggplant Pizza with Olives

A delicious and hearty pizza featuring a savory combination of plant-based chicken, roasted eggplant, and briny olives, all atop a crispy crust.

⏱️ 20 minutes Prep Time
🍳 25 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

350Calories
14gProtein
45gCarbs
15gFat

Ingredients

For 4 servings

  • 1 large eggplant, sliced
  • 1 cup plant-based chicken substitute, shredded
  • 1 cup pizza sauce
  • 1 cup vegan mozzarella cheese, shredded
  • 1/2 cup black olives, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 pre-made pizza crust
  • Salt and pepper to taste

Instructions

Follow these steps for perfect results

  1. Preheat the oven to 400°F (200°C).
  2. Spread the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, garlic powder, and oregano.
  3. Roast the eggplant slices for 15 minutes, flipping halfway through, until tender and golden.
  4. In a bowl, combine the shredded plant-based chicken with half of the pizza sauce.
  5. Spread the remaining pizza sauce over the pizza crust.
  6. Layer the roasted eggplant on top of the sauce, followed by the plant-based chicken mixture.
  7. Sprinkle vegan mozzarella cheese over the top and add sliced black olives.
  8. Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven, let cool slightly, slice, and serve.

Health Benefits

Nutritional advantages of this recipe

  • Rich in fiber from eggplant to support digestion.
  • Contains plant-based protein for muscle repair and energy.
  • Low in saturated fat contributing to heart health.