I’m sure you’ve noticed by now that Kristina and I are a little over-focused on food right now. It’s not an obsession, I swear (ok, maybe a little bit, but it’s a healthy obsession!). I keep thinking I should post something with a little more variety than just recipes, but it’s what I’m feeling right now, so I think I won’t fight the urge just yet.
I made pizza this weekend—not cheesy saucy bready pizza, but veggie eggplanty pizza! Sounds delicious, right?
This is how I did it:
Peel the eggplant and cut into very thin slices, then spread out on dehydrator tray (you could do this in the oven on a low setting too, but not over 115 degrees or you’ll kill the enzymes!). I coated each slice with a tiny bit of coconut oil and stuck this in the dehydrator while I diced my veggies.
Dice whatever veggies you’re in the mood for. I used red pepper, tomato, artichoke (probably not the best choice since it’s sitting in brine in a can—but who can be perfect?!), kalamata olives, fresh basil, garlic, and mushrooms. Try to chop them all about the same size, and toss it all together in a bowl.
Spread veggies on “crusts” just like you would with bruschetta. Sprinkle on a little bit of spicy seasoning—I used an organic ground chipotle chili powder, and dehydrate on 110 degrees for 4-6 hours. I read that you could grind up some pine nuts and put that on if you want a cheesy feel, but I didn’t think it needed that.
The eggplant actually ended up being very crust-like! Even Joe liked them—he was impressed that the only ingredients were veggies (and fruits—aren’t olives and tomatoes technically fruit?).
I think they’re pretty too—maybe even good enough to take to a holiday party with non-veggie-lovers!