TOMATO TARTS WITH CAULIFLOWER CRUST | VEGAN

WARNING: This one takes a long time to cook but the prep is easy and the result is tasty! You could also leave these in a dehydrator for... maybe 14 hours at 110 deg F with a flip in the middle of dehydrating. PUT THE FOLLOWING IN A HIGH SPEED BLENDER: 1 small head cauliflower, chopped 1 medium tomato, chopped 1 tsp garlic powder 1 tsp onion powder 1 tbs dried italian spices 1 tbs miso paste 1 tbs dried paprika 1/2 lemon, juiced 1/4 cup water (if batter is not wet enough) (blend) ADD TO BOWL, STIR IN: 1/4 cup almond meal (or a 1/2 if batter is too wet) 1/4 cup flax meal (or a 1/2 if batter is too wet) Grate 1 zucchini and mix into cauliflower batter. Add salt and pepper to taste. Preheat oven to 250 F. Form patties on non-stick pan - I used a silicon mat. Cook for about 3 hours or until you can flip the patties easily. Watch for burning on the sides! Lower heat and cook longer if so. Once flipped, top tarts with tomato slices, salt, pepper, and Italian spices. Cook for another 3 hours on the low heat until the tarts become crispy along the edges and surface, but still chewy on the inside. Once again, watch for burning. Enjoy with a creamy topping like almond cheese - recipe coming! www.prettyzesty.com instagram: @prettyzesty MUSIC: iMOVIE http://images.apple.com/legal/sla/docs/ilife09.pdf