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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note