French Toast Mini - Pizzas
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of French Toast Mini - Pizzas calories by ingredient
Introduction
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. 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. 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. 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.Number of Servings: 1
Ingredients
-
¼ cup plain soy, almond or flax milk (ideally unsweetened)
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 (or olive) oil
2 tbsp salsa
1 large white mushroom, sliced (sautéed if desired)
Directions
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.
Serving Size: Serves 1
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.
Serving Size: Serves 1