French Toast Mini - Pizzas: #RecipeRedux

I haven't eaten "regular", take out pizza in years - with the allergy list I tote around, the thought of hitting up my childhood haunt for a few slabs doesn't even cross my mind. Nonetheless, I do appreciate a good combination of pizza-like flavours, and while the cheese-less flatbreads and toppings may not look like your standard Hut's they are more than satisfying! Until very recently I was only ever making tortilla or Lavosh based 'zas, which baked up nice and crispy, and could be piled with everything I could dream of. Then I started going through a bit of a chickpea-flour obsession, which included me discovering the delicious possibilities of besan in French toast. When I had a hankering for a garlicky, spicy slice last week (and found no flatbread in the house) I got the idea to take one of the Kinnikinnick Gluten Free English Muffins from my freezer, French toast-ify it and top it with my go-to toppings. Instead of the usual pizza sauce though, I used a couple spoonfuls of Cascabel - Guajillo Salsa for a delicious kick and crowned the rounds with thinly sliced mushrooms. I suppose I could have sauteed or roasted them first, but I was hungry - not to mention I love raw mushrooms and spicy salsa.

This month the #RecipeRedux team is having a Pizza Party! No need to pick up the phone to order in, a healthy and delicious movie night with the kids, girls' night in, friendly cooking competition or home-late-from-work weeknight dinner is right at your fingertips!



French Toast Mini - Pizzas
Serves 1
¼ cup plain unsweetened soy, almond or flax milk
1 tbsp chickpea flour
¼ tsp sea salt
Pinch dried oregano
Pinch paprika
1 gluten free English muffin, split (Kinnikinnick is both GF and vegan, not to mention delicious)
1 tsp camelina oil
2 tbsp salsa
1 large white mushroom, sliced (sautéed if desired)

1. In a shallow bowl, whisk together milk, chickpea flour, salt, oregano and paprika until smooth.
2. Dip each half of the English muffin into the batter, allowing it to soak just long enough to moisten the bread.
3. Heat a skillet over medium and add the camelina oil.
4. When hot, add the English muffin halves to the skillet and cook 1 minute per side, until firm and browned. 
5. Top with salsa and mushroom slices, or your favourite options.

Amount Per Serving
Calories: 269.4
Total Fat: 9.4 g
Cholesterol: 1.5 mg
Sodium: 407.4 mg
Total Carbs: 48.3 g
Dietary Fiber: 4.0 g
Protein: 7.8 g

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