Ingredients
Scale
- 1 cup dehydrated pizza crust pieces (pre-dried, ~1/2-inch squares)
- 1/2 cup rehydrated pizza sauce (blended tomato paste, garlic, oregano, salt)
- 3/4 cup shredded low-moisture mozzarella
- 2 tbsp grated Parmesan
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a bowl, toss dehydrated crust pieces with Italian seasoning and olive oil; spread evenly.
- Spoon small dollops of rehydrated pizza sauce over crust pieces — about 1/2 tsp each.
- Pat dry any excess moisture from sauce with paper towel to prevent sogginess.
- Sprinkle mozzarella and Parmesan over each bite.
- Bake 8–10 minutes until cheese is bubbly and golden.
- Broil 1 minute for extra crispness (watch closely).
- Cool 2 minutes before serving — optionally garnish with red pepper flakes.
Notes
- For true dehydrator method: After baking, cool completely and dehydrate at 135°F for 4–6 hours until crisp.
- Use vacuum-sealed storage for longer shelf life — up to 2 weeks.
- Optional: Add mini pepperoni slices or sausage crumbs before cheese for protein boost.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking, dehydrating
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 bites
- Calories: 140 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
