Do you ever have one of those days when all you think about is pizza? Well here’s your chance to give into your craving without feeling guilty. Okay, it’s not exactly like pizza but I’m telling you these dehydrated tomatoes taste just like it and they are oh so healthy!
Although dehydrating fruits and veggies can be a lengthy process, I always feel like it’s worth it once the finished product comes out. These pizza crisps were a revelation! The crunchy texture, rich tomato-basil flavor, and spicy kick will satisfy any pizza craving, but you’ll leave out the dairy and carbs. Win-Win!
- 6 medium size tomatoes
- 1 cup (150 g) raw cashews, soaked and mostly drained (retain about ¼ cup of soaking water)
- 3 garlic cloves
- 2 handfuls of fresh basil
- 1 ½ teaspoon dried oregano
- sea salt & black pepper, to taste
- red pepper flakes, if desired and you like spice
- Soak raw cashews in about 1 cup of water for 1 hour. Drain and save about ¼ cup of the soaking water.
- In a food processor or blender, combine all ingredients (including the soaking water but not the tomatoes) and pulse until mostly smooth.
- Slice tomatoes about ¼ inch thick. Place in large mixing bowl.
- Toss tomatoes with cashew mixture until evenly coated.
- Line dehydrator trays with parchment paper. Spread tomatoes out in a layer.
- Dehydrate at 115 degrees for 18-24 hours. No dehydrator? Place in your oven at 250 F (121 C) for 1.5 – 6 hours.
- Nutrition per serving:
- Saturated Fat1.5g
- Protein 5g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.