Step 1

Start by making the crust. Combine yeast and warm water and set aside. Mix together flours and salt in a large bowl. Add olive oil and mix. While mixing, slowly add water/yeast mixture. Turn onto a floured surface and knead for 5 minutes. Place in a large oiled bowl, cover with a damp towel, and place in a warm area for 1 - 1½ hours, until doubled in size. Once the dough is ready you can begin preparing everything else.

Step 2

Turn the oven to broil and move an oven rack to the top shelf. Slice the eggplant ¼ inch thick and place them on a parchment-lined baking sheet. Lightly brush each side with olive oil and sprinkle with salt. Broil for 4-6 minutes on each side, until lightly golden. Remove from oven and let cool. Turn down the oven to 425F.

Step 3

Heat 1 tbsp of olive oil in a small skillet over low heat. Sauté sliced onions until caramelized, stirring frequently. This takes about 10 minutes. They will be dark in color (not burnt) and fragrant. Add garlic and sauté for another minute before removing from heat.

Step 4

Shape the dough to fit on a floured pizza stone or baking sheet. Lightly brush the remaining olive oil over the crust and top with the vegan cheese. Place the broiled eggplant over the cheese, covering the entire surface. Top with caramelized onions and fresh rosemary.

Step 5

Bake for 15-18 minutes, until the crust is lightly browned and the cheese has melted. Allow the pizza to cool 5 minutes before slicing.