French Toast Mini - Pizzas
From jo_jo_ba 10 years ago
- 20 minutes to make
- Serves 1
This is a fast, frugal and versatile recipe that happens to be gluten free and vegan – kids love the small size (perfect for a quick lunch), and adults don’t have to feel guilty about grabbing one for a snack thanks to the protein and fibre in the chickpea flour. Read more I like using salsa as my “pizza sauce” but use whatever you fancy – and if you like cheesy ‘za feel free to pile it on and broil it a few moments until melted. See less
Ingredients
- ¼ cup plain soy, almond or flax milk (ideally unsweetened) shopping list
- 1 tbsp chickpea flour shopping list
- ¼ tsp sea salt shopping list
- Pinch dried oregano shopping list
- Pinch paprika shopping list
- 1 gluten free english muffin, split (Kinnikinnick is both GF and vegan, not to mention delicious) shopping list
- 1 tsp camelina (or olive) oil shopping list
- 2 tbsp salsa shopping list
- 1 large white mushroom, sliced (sautéed if desired) shopping list
How to make it
- In a shallow bowl, whisk together milk, chickpea flour, salt, oregano and paprika until smooth.
- Dip each half of the English muffin into the batter, allowing it to soak just long enough to moisten the bread.
- Heat a skillet over medium and add the camelina oil.
- When hot, add the English muffin halves to the skillet and cook 1 minute per side, until firm and browned.
- Top with salsa and mushroom slices, or your favourite options.
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