Ingredients
Equipment
Method
Pie Shell
- Add rice, saffron, and 1 tsp of salt to a large pot. Cover with 10 cups of water and bring to a boil. Simmer 18 minutes. Drain rice.
- In a large bowl, mix drained rice, nutritional yeast, 1 tsp of salt, oregano, thyme, basil, and red pepper flakes if using. Stir to combine.
- Spray each pie pan with a bit of olive oil spray.
- Add 2 cups of rice mixture to each prepared pie pan. Press firmly down into an even layer.
- Cook pie shells for 25 minutes at 400 degrees. Remove from oven and cool while you broil tomatoes.
Pie Filling
- While rice is simmering, slice tomatoes. Push seeds out of each slice. Lay slices in a single layer on paper towels. Sprinkle with a bit of salt and let sit. This will allow any excess water to sweat from the tomatoes and prevent the pie from becoming soggy.
- Broil tomato slices on high for 5 minutes and remove from oven Cool for 15 minutes.
- Spread a layer of broiled tomatoes on top of each pie crust.
- Brush 1/4 cup of pesto on top of the tomato layer for each pie.
- Add a second layer of tomatoes on top of the pesto for each pie.
- Bake pies at 425 degrees F for 20 minutes.
- Sprinkle 1/4 cup of panko and 1 tbsp of minced garlic on top of each pie and bake for 2 additional minutes for a crispy finish.
- Allow pies to cool for 20 minutes before cutting. Refrigerate any leftovers and reheat in oven or air fryer.