Roasted Eggplant And Vegan Sun-Dried Tomato Alfredo Pizza

April 12, 2010 by Keri

Last night, I mentioned that I had a jar full of extra raw alfredo sauce and while I originally imagined using it for something average like pasta, my husband wanting to order cheeseless vegan pizza gave me a better idea.  First, I made the same beloved dough recipe I always use, rubbing the crust with white truffle oil, basil, and oregano before baking.  While the crust had been rising, I preheated the oven to 425 degrees, sliced a medium eggplant, and putting the slices on an oiled cookie sheet, sprinkled them with a little salt, pepper, and oregano.  I put the eggplant in to roast for about 2o minutes and boiled a pot of water to rehydrate a handful of dehydrated sun-dried tomatoes.

Vegan Pizza Recipes

Once everything was prepared, I put the sun-dried tomatoes and eggplant evenly over the oiled crust.  Upping the oven temperature to 450 degrees, I put the sauceless, cheeseless pizza in to bake for 20 minutes.  When the pizza was nearly done, I put the alfredo into the Vita-Mix, added a little more nutritional yeast, and let it run until warm.  After pulling the pizza out of the over, I drizzle the alfredo over top until evenly coated.

Vegan Pizza Recipes

Wow, this was definitely one of the tastiest pizzas I’ve ever had!  I’m sure the sauce became no longer raw somewhere in the process, but I’m okay with that since it was still vegan.  This roasted eggplant and sun-dried tomato pizza was so rich and delicious that you’d think we’d have stopped there, but no.  For dessert, I made a strawberry sorbet, topped off with a little Soyatoo rice vegan whipped cream.

Vegan Ice Cream Recipes

The sorbet was amazing!  This was my son’s first frozen treat, since he was already asleep the first time we tested out the Vita-Mix, and he was absolutely crazy over it.  You’ve never seen a kid lick a bowl the way he was going at it!  And it’s good to know it’s just strawberries, rice milk, a little agave, and a touch of vanilla extract rather than processed sugar, processed sugar, and more processed sugar!  The vegan rice whipped cream was kind of neat because I haven’t had whipped cream in I can’t remember how long, but it didn’t really have much flavor.  The texture, however, was spot on and my friend told me she’s tried the soy version and really loved it, so I may try that one someday.  Anyway,I also made a loaf of Rosemary Bread today, which I haven’t cut into yet, but I adore the scent of it baking.  This rosemary bread is probably my favorite of my current go-to vegan bread recipes.  Well, I hope everyone had a great day; Time for me to relax and read some of your blog posts!

Vegan Bread Recipes

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Averie (LoveVeggiesAndYoga) says:

    tale of two vegans posted your goodies and i never knew you had an esty cool!

  2. Amanda says:

    Uhm, hi, could I be any more jealous of your eats today?? Your pizza alone would have done me in – it looks sooo cheesilicious, however then you add that snazzy sorbet and warm bread. I’ve got food envy 🙂

    • Keri says:

      Yeah, but at least you fit into your pants today. (Okay, I’m kidding, my pants fit.. just trying to help. 😀 )

  3. Andria @ Veg is Sexy says:

    GREAT idea!!! That pizza looks delish!

  4. anabell says:

    WHOA! that pizza looks sooooo delicious! im making the raw alfredo tonight!!!

  5. Jess - The Domestic Vegan says:

    Whoa… Where do I even begin? This all looks… Amazing… I’m seriously on the verge of drooling!

    • Keri says:

      Aww, thanks! Drooling is the highest level of compliment a cooking/baking fanatic can receive I’m pretty sure. 🙂

  6. Tasha - The Clean Eating Mama says:

    Is it weird that I am highly intimidated by eggplant? I have never had eggplant that I liked and it makes me sad =(

    • Keri says:

      Aww, have you tried oven roasting it? I love it tossed with just a little salt, pepper, and oregano mixed in with about a tablespoon of olive oil and roasted at 425 for 25 minutes or so. 🙂