Instead of pancakes, start your morning with a chickpea flour pizza topped with eggs, mushrooms and veggies.
For tomato sauce:
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup red bell peppers, chopped
2 (14-ounce) cans diced tomatoes
1/2 teaspoon dried basil
For chickpea crust:
3/4 cup chickpea flour
1 cup vegetable broth
1/2 lemon, juiced
1 tablespoon tahini
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cracked pepper
1 to 2 tablespoons extra-virgin olive oil
For the pizza toppings:
1 tablespoon extra-virgin olive oil
1/2 cup mushrooms, sliced
1/2 medium shallot, thinly sliced
1/2 teaspoon coriander
1/2 teaspoon cumin
1/3 cup kale, torn
1 to 2 eggs
1/4 teaspoon red pepper flakes
Salt and pepper
Let's get Cooking...
Set oven to broil.
For the tomato sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add garlic and let cook until light brown and fragrant. Stir occasionally. Add the red peppers, and allow to cook for an additional 1 to 2 minutes, stirring occasionally. Add diced tomatoes and basil and bring to a boil. Once the mixture is boiling, reduce to a simmer while you make the pizza crust and toppings.
For the crust: In a medium bowl, whisk together the flour, vegetable broth, lemon juice, tahini, baking powder, salt and pepper.
In a cast-iron skillet, heat the olive oil. Pour the dough mixture into the pan (it will resemble a large pancake) and let cook until edges are brown and mixture begins to bubble, approximately 5 minutes. Flip and allow to cook for an additional 3 to 4 minutes.
For the pizza toppings: In a medium pan, heat 1 tablespoon of olive oil. In a bowl, add mushrooms, shallots, coriander and cumin and stir to combine. Add mixture to the pan, and saute until shallots become translucent and slightly golden. Add kale and saute for an additional 30 to 45 seconds.
Add 1/3 cup of the tomato sauce to the pizza crust. Top with mushrooms, shallots and kale, leaving space in the center. Slowly crack 1 to 2 eggs in the center of the crust.
Add salt and pepper, then place skillet in the oven for 3 to 4 minutes, or until egg whites are no longer translucent. Sprinkle with red pepper flakes before serving.