What’s better than enjoying the first tomatoes of the season?
Enjoying them with beautiful, smiling kids!
This past Sunday at the kid’s nutrition table at my farmer’s market, I prepared pizzas for them to put together and enjoy.
These mini ‘pizzas’ were all about tomatoes.
The crusts were an adaptation of Pizza Bites from Douglas McNish’s book Eat Raw, Eat Well.
The sauce was made with sun-dried and fresh tomatoes.
And on top were fresh, red and orange cherry tomato slices.
Because I’m working with many kids and potential allergies, I made sure these pizzas had no common allergens.
That meant no dairy (ie; no cheese, which can sometimes be a kids’ favourite part of the pizza) or wheat.
These treats are also vegan and raw (the crusts were dehydrated at 105°F).
I explained this to the kids and told them that this was a different kind of pizza for them to try.
The amazing thing about kids (in my experience, as I’ve been holding these kid’s nutrition workshops now for the second year), is that they are always willing to try new things.
This is how we made the pizzas:
I gave them each a pizza ‘crust’.
They topped each crust with fresh tomato sauce.
The sauce was topped with their choice of red or orange tomato slices.
Kids seem to love choices and they all chose a combination of both tomatoes.
Finally, the pizzas were topped with herbs – a choice of fresh, Thai basil, mint or oregano.
All the kids loved the mini pizzas that they made! They all tasted their creations, and they all really enjoyed them.
I have to say, these were a big hit!
Pizza Crusts – makes about 30 crusts
1 cup whole flax seeds, soaked (to soak the flax seeds, cover with water and let sit for 30 minutes, drain the water and rinse the seeds with fresh, cold water)
1/2 cup sun-dried tomatoes, drained (I used store bought dried tomatoes in oil)
1/2 cup fresh, chopped tomato
3 cloves garlic
4 tbsp olive oil
2 tsp fresh squeezed lemon juice
1 tsp dried basil
1 tsp dried thyme
In a food processor, process the garlic.
Add all the other ingredients, except for the flax seeds and process until smooth.
Transfer this mixture to a large bowl.
Add the soaked flax seeds, and mix until they’re well incorporated.
Using a tablespoon, measure out the mixture and place on dehydrator sheets or unbleached parchment paper.
The mixture will be somewhat runny.
I placed each tablespoonful about 1/4 of an inch apart.
Dehydrate at 105°F for about 4 hours or until you can handle the crusts to turn them over. At this point I removed the parchment paper and put the crusts directly on the mesh trays.
Let them dry for another 6-8 hours or until they’re completed dry and crisp.
Store them in an airtight container.
I think you can store these for about a week, but ours were devoured the same day!
(adapted from the recipe Pizza Bites – Eat Raw, Eat Well by Douglas McNish)
3 large tomatoes, diced
3/4 cup oil packed, sun-dried tomatoes, drained
1 large clove of garlic, minced
3 tbsp olive oil
1 tsp lemon juice
1/2 tsp dried basil
1/2 tsp dried thyme
Place all the ingredients into your food processor and process until well incorporated (you can leave the sauce a bit chunky if you like).
This sauce is quite thick and is excellent on sandwiches or with noodles.