Beth Warren Nutrition Blog

Eggplant and Mushroom Pizza Boats

by Beth Warren November 11, 2018

There are many creative ways to create a pizza alternative. Of course, it will never be exactly the same idea; however, the sensation will hit all the right senses. From the taste, smell and texture (or at least the sauce and toppings), you can easily swap the high amount of carbohydrate and fat with a better alternative.


My variety of an Eggplant Pizza Boat includes mushrooms. Mushrooms are an underestimated super-nutritious, plant-based veggie. In fact, it's actually a fungi. Mushrooms have protein and fiber, a load of B vitamins and the antioxidant selenium, a known fighter for your immune system, along with vitamin D, which is a rare find in non-animal whole foods. Try incorporating more whole foods into your pizza-like dishes!

Eggplant and Mushroom Pizza Boats

A delicious pizza alternative with eggplant and mushrooms and zero carbohydrates.


2 small-medium eggplant

1/2 cup tomato sauce

3/4 cup part-skim mozzarella cheese

10 white button or portabello mushrooms, chopped

1 small onion, chopped

1 tsp extra virgin olive oil

Salt and Pepper, to taste

Optional pizza seasonings: oregano, basil, garlic powder, red hot pepper flakes etc.


Slice the eggplants in halves and scoop out. Chop up the inside flesh if there are large pieces and set aside set aside.

In a non-stick skillet, saute the onion in oil. Add the eggplant flesh. Saute together until softened. Add the mushrooms and saute about 4 more minutes, gently stirring every so often. Season with salt and pepper, mix and remove from heat.

Add the stir-fry evenly into the halves of the eggplants on top of a baking sheet. Evenly distribute the sauce and top with cheese. Add optional seasonings on top. Bake on 350 until brown and bubbly, about 10 minutes.

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