For the bases…
2 medium aubergines/ eggplants, sliced 1 inch thick
½ cup tomato paste
2 tsp dried oregano
½ tsp himalayan salt
For the toppings…
10-12 olives, pitted and halved
100 g (3.5 oz) mushrooms, sliced
100 g (3.5 oz) cherry tomatoes, halved
1 tsp dried oregano
Salt and pepper to season
2 tbsp Nutritional Yeast or bocconcini
Handful of fresh arugula (rocket) or greens of choice
Preheat oven to 350°F (180°C) and line baking tray with parchment (greaseproof) paper.
Mix together tomato paste, oregano, salt and pepper in a small bowl.
Assemble mini pizzas starting with tomato paste then layer with your favourite ingredients on top of your aubergine/eggplant slices (saving fresh greens for serving).
Bake for 15-20 minutes.
Serve on a share platter and top with leafy greens.
This idea is from Rachel Morrows, (pictured below) she is a qualified Nutritionist, who loves creating delicious, healthy recipes. Please see here