One of my husband’s favorite foods is pizza, and these mini pies were a great way to keep us both happy at dinner! I find it extremely important to always keep pushing yourself and propelling yourself forward into creativity, in life and in the kitchen! After great success whipping out my dehydrator a few weeks ago for my crepes, I had the urge to use it again for something a little different. I thought this was the perfect opportunity to make something special that both my husband and I could enjoy. It is always a wonderful feeling when I make a raw meal that we can share together and I think this one jumped to the top of his list.
Each mini pie tastes a little different depending on how thick each layer is sliced and how much sauce you decide to use, so I suggest mixing it up to see what you like best! You can also add any of your own toppings, from mushrooms to pineapples, to add a unique flavor to them. These epic pies are full of flavor, nutrients and a whole lot of love! This is definitely a satisfying meal to switch things up from the usual leafy green salads. The recipe makes plenty of pies, so it is perfect for a party appetizer or to share at a BBQ.
- 1 Large Eggplant (hinly sliced)
- 1/2 Medium Onion (thinly sliced)
- 2 Medium Zuchinnis (thinly sliced)
- 3 Large Heirloom Tomatoes (thinly sliced)
- Basil and Oregano for garnish
- 3/4 Cup Sundried Tomatoes (no oil or salt added) soaked in filtered water
- 1 Medium Carrot (chopped)
- 1 Celery Stalk (chopped)
- 1 Small Shallot
- 2 Garlic Cloves
- 2 TBSP Basil (freshly chopped)
- 1 TBSP Oregano (freshly chopped)
- Place all the sauce ingredients in a blender with 1/2 cup sundered tomato water and blend. If the sauce is too thick, add a little more water but be sure the sauce doesn’t become too watery.
- Layer the pizzas by placing the eggplant as the base, then add sauce, onions, 2 zucchini slices, a slice of heirloom tomato, and garnishes.
- Place pizzas in a dehydrator on 110 degrees for 3-4 hours until desire consistency is obtained. Enjoy! Xx