3–4 medium tomatoesor more if smaller or Roma (plum) tomatoes, sliced about 1/4 inch thick
1–1 1/2 cups grated mozzarella-style vegan cheeseDaiya works well for this
3–4 cloves garlicthinly sliced
1/4–1/3 cup sliced black olives such as Kalamatasliced
dried hot red pepper flakesoptional
sliced fresh basilas desired
Preheat the oven to 425°F.
Slice the eggplant into 1/2-inch rounds, then into dice. Place in a small parchment-lined baking pan and drizzle with a little olive oil, then sprinkle with a little salt.
Place in the eggplant in a parchment-lined roasting pan and hot oven while preparing the rest of the pizza.
Place the crust on a pan. Arrange the tomatoes on the crust, followed by the vegan cheese.
Add the garlic to the eggplant in the pan and give it a stir. Return to the oven, along with the pizza.
Bake for 12 to 15 minutes, or until the bottom of the crust is golden and the vegan cheese is well melted. At this point, the eggplant should be nicely roasted and tender, as well. If not, give it a few more minutes.
Top the pizza with the eggplant-garlic mixture, scattered evenly atop the surface, followed by the olives, optional red pepper flakes, and basil. Cut into 6 wedges and serve.