What came first, the chicken or the eggplant?
Who cares, I'm eating pizza.
What you'll need:
Crust
1 obo squash, peeled
1/2 C flax meal
1 T gluten free tamari
1 t italian spice mix
1 t oregano
1/2 t black pepper
- puree squash in food processor until smooth
- add remaining ingredients and mix well in a separate bowl
- spread to 1/2cm thickness on a parchment lined dehydrator tray
- dry overnight (~10hrs) at 41 C, until crisp
BBQ Sauce
1 fresh tomato
1/2 C sundried tomatoes
1 apple, cored
1 garlic glove
2 T tamari
3 T maple syrup
1/4 t cinnamon
1/2 t cumin
1 T hickory flavour
1 T onion powder
1/2 C water
- puree tomatoes, apple and garlic in food processor until very smooth (2-3min), adding water as needed
- blend in remaining ingredients
Eggplant Chicken
1 medium Japanese eggplant
bbq sauce from above
- chop off the ends and peel the eggplant
- cut into 1 cm cubes and toss with bbq sauce
- spread onto a parchment lined dehydrator tray, ensuring even sauce distribution
- dry at 41C for 3-5 hours until no longer crunchy but still slightly firm
'Roasted' Veggies
12 mushrooms
8 thin asparagus spears
2 T olive oil
1 T balsamic vinegar
1/2 t black pepper
1/4 t pink salt
- slice mushrooms thinly and chop asparagus into 3cm sticks
- toss oil and seasonings
- dry on a parchment lined dehydrator tray for 4 hours at 41 C
Smokey Cashew Gouda
1 C raw cashews, soaked overnight and drained
2 T raw apple cider vinegar
2 t Wizard's gf/veg Worcestershire
2 t hickory flavour
2 T agave nectar
1/4 C nootch
1/2 t pink salt
3 T water
- puree raw cashews in food processor until very smooth (~3 min)
- add remaining ingredients and blend until smooth
Assembly
- spread half of gouda mixture on prepared crust
- cover with roasted veggies and bbq chicken
- top with dollops of remaining gouda
- dehydrate for another 1-2 hours
- remove from dehydrator by lifting the entire parchment sheet
- cut into slices and enjoy while still warm!