Raw Pizza!

Mmmmmm!

Crust:
Italian Eggplant

Sauce:
Sundried Tomatoes (soaked)
Roma Tomatoes
Fresh Basil
Garlic
Sea Salt
Olive Oil
Agave Nectar (just a touch)

Cheese:
Cashews (soaked)
Tahini
Lemon
Sea Salt
Basil

Blend together all of you sauce ingredients until you have the perfect pizza sauce. Slice your eggplant and put a big spoonful of sauce on each slice. Dehydrate your eggplant and sauce like this for 2 hours. While you have your dehydrator up and running make your cheese. Blend all of your cheese ingredients until thick and cheese like. Place your cheese in globs on a dehydrator sheet to dehydrate for 2-3 hours. When done, top your mini pizzas with your favorite toppings and sprinke with nut cheese.

*** Some things take longer to dehydrate depending on size. The smaller the quicker. Depends on your busy schedule and how hungry you are!

-Little Jo Berry