by Michele Hartranft
These Mini Taco Pizza Bites are sure to leave a lasting impression. The taste is exquisite and far from mini! Whether you are preparing dinner for yourself or a houseful of guests these are sure to be a hit! Dehydrate until crisp for a long lasting road trip snack!
First, make the Pizza Marinara Sauce, recipe listed below:
Pizza Marinara Sauce
2 cups finely chopped sun dried tomatoes(roughly 5 cups dried tomatoes)
1/2 cup blue solar water
Juice of 1 lime
1/3 cup hemp oil
2 large garlic cloves, pressed
1/4 cup fresh basil, oregano & thyme or dried seasonings to taste
1/4 teaspoon Redmond sea salt
Mix sun dried tomatoes in food processor until finely chopped, add remaining ingredients and pulse until almost smooth.
Take 2-3 large round eggplants, slice into 1/4-1/3 inch rounds. Top with pizza sauce, then layer with a mixture of your favorite vegetables.
Below is the list of ingredients layered in the picture above:
Spinach, Peppers, King Oyster Mushrooms and Leeks
Place completed eggplant rounds on the dehydrator, I dehydrated at 95 degrees for 4-5 hours and then folded in half into taco shape and dehydrated over night for an additional 9 hours. You can eat them fresh or dehydrate to your liking! By morning the eggplant took on a broiled or seared appearance with all of the raw benefits intact! Enjoy!
If you enjoyed this recipe, we’d love for you to check out the Super Raw Life Magazine Archive Collection which includes the first 9 issues of Super Raw Life Magazine which are packed full of delicious healthy recipes! Thank you!