2 eggplants (sliced in 1/4 - 1/2 inch rounds)
2 cups tomatoes, (chopped,sliced)
¼ cup olive oil
2 tablespoons basil (chopped)
1 clove garlic (minced,pressed)
¼ cup onions (chopped)
2 tablespoons oregano (dried)
1. Topping: In a bowl, mix all ingredients except the Eggplant. I used Grape tomatoes, but the roma variety would be equally as tasty.
2. Be sure to peel the eggplant thoroughly, as any remaining peel will add a hard-to-chew texture around the edges.
3. Spoon topping onto eggplant rounds. If you want to get creative, make up a faux cheese recipe and drizzle over the pizza before you dehydrate.
4. Dehydrate at 118 (or desired temp) until eggplant becomes crispy around the edges (about 8-12 hours).
Kyko's ThoughtsBy Kyko
This mini (and easy!) version of a pizza will quickly and simply satisfy your pizza cravings.
The Eggplant easily subs for bread or crust recipes.
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