Eggplant Pita Pizza, anti-cancer recipes, Cook for your life

Eggplant Pita Pizza

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Clock Icon for Prep Time min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Pita pizzas rule! This eggplant pita pizza is a great comfort food. With roasted eggplant layered over white bean hummus, this delicious, easy to make recipe contains a slew of phytonutrients, many which are...


  • 1 large eggplant, medium diced
  • 2 tablespoons olive oil
  • 1 can of cannellini beans, drained and rinsed
  • ¼ cup tahini
  • ½ teaspoon cumin
  • 1 lemon, juiced and zested
  • 4 whole wheat pitas
  • Salt and pepper to taste
  • ¼ teaspoon red pepper flakes
  • Parsley or cilantro for garnish, chopped

Nutrition Facts


464 cals


17 g

Saturated Fat

3 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

8 g


67 g


7 g


17 g


18 g


887 mg


  1. Preheat oven to 400°F.
  2. On a baking sheet, place the eggplant in a single layer. Drizzle the eggplant with olive oil and season with salt and pepper.
  3. Place the eggplant in the oven and bake for about 20 minutes, or until the eggplant is soft and golden brown.
  4. In the bowl of a food processor, place the cannellini beans, tahini, cumin, lemon juice, and zest. Puree the beans until smooth. Season with salt and pepper to taste.
  5. Place the pita on a baking sheet and warm slightly in the oven. Remove from the oven and spread a portion of the bean spread onto each pita. Top with roasted eggplant and sprinkled with red pepper flakes and garnished with chopped parsley or cilantro.
  6. Cut each pita into four slices and serve.

Chef Tips

The white bean hummus spread on this pita pizza is delicious in it’s own right. Any left over from making these pizzas, won’t stay that way for long!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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