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RAW PIZZETTE

RAW PIZZETTE

GLUTEN FREE | VEGAN | Makes 18

ingredients

 

method

Prepare onion bread mixture and form into small 4 cm circles on a sheet of baking paper.

Dry in 100oC oven for 2 hours. Then flip the bases over and dry for another 4 hours. They need to be semi dry at this stage, as once the toppings go on, the will undergo further drying.

Place a teaspoon of Creamy Cheez Sauce onto each base and top with 1-2 quartered tomatoes, a couple of pieces of capsicum, half an olive, and a sprinkle of oregano.

Serve and enjoy!

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