Chessmen (alexhilton)

For the eggplant bacon, preheat your oven to 250°F. Line a large baking sheet with parchment paper. In a small bowl, mix together the pure maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, chipotle powder, and sea salt if using. Arrange the thinly sliced eggplant on the prepared baking sheet and brush with the marinade until well coated on both sides. Bake for about 40 to 60 minutes, or until the eggplant slices are crispy and slightly charred, flipping halfway through the cooking time. When ready, remove from oven and set aside to cool. While the eggplant bacon is baking, prepare the cheese sauce. Add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 15 minutes until tender. Drain the vegetables and transfer them to a blender. Add the smoked paprika or paprika and lemon juice. Blend until smooth, gradually adding unsweetened almond milk or water to reach your desired consistency.

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Place the diced sweet potato or potato in a steaming basket set over boiling water. Steam for 15 to 20 minutes, until tender when pierced with a fork. Remove and set aside until cool. When cool, place the steamed sweet potato or potato in a bowl and mash until smooth. Add the cassava flour, garlic powder and dried oregano. Knead with your hands until you get a soft, smooth dough, adding more flour as needed. Preheat oven to 350°F/180°C. Line a large baking tray with parchment paper. Roll out the dough on a lightly floured surface or in between two sheets of parchment paper. If the dough breaks, press it together again. Place the pizza base on the baking tray and prick with a fork. Bake for 10 to 20 minutes, until firm and lightly browned on the edges. While the pizza base cooks, combine all the salad dressing ingredients in a high-speed blender and blend until smooth. When the pizza base is cooked, set it aside to cool for 5 minutes before adding the salad on top. Serve immediately. Enjoy!

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