Skillet Pizza

Oh pizza...yes, I do miss you the most!  As I've mentioned before, I'm Swiss.  Not eating cheese is blasphemous!  They may never let me back into Switzerland!!!  Swiss roots + classic American food =  PIZZA!  I try all kinds of things for pizza, and found that the crust just doesn't work very well.  So I decided, instead of working against it......go with it!  Put it in a mini skillet!  This pizza is certainly very crumbly, so make sure to leave it in the skillet when serving, just be careful of the hot pan :)  This recipe uses my Vegan Corn Pancake recipe, so what I do is make 2 pancakes for breakfast and the left over batter is put into the skillet for dinner.  Also, the toppings can be changed to whatever you like - you can add sauce, mushrooms, peppers, artichoke hearts, what ever you desire!

Skillet Pizza
1/3 batch Vegan Corn Pancake (http://veganisnotjustsalad.blogspot.com/2010/11/vegan-pancakes.html)
      If you need quick access to that recipe here it is:

• 1 cup Corn Flour
• 3/4 cup Almond Milk
• 1 tablespoon Sugar 
• 2 tablespoons Grapeseed Oil
• 3 teaspoons Baking Powder
• 1/4 teaspoon Himalayan Salt
• 1-1/2 teaspoons Ener-G Egg Replacer
• 2 tablespoons Water

1 teaspoons Herb Stop's Pizza Seasoning
1/4 teaspoon Herb Stop's Rosemary Powder
1 teaspoon Herb Stop's Pesto Mix (split into 1/4 teaspoon and 3/4 teaspoons)
Tomato slices (I used 1 Roma)
Onion Slices (I used Red Onion)
any other desired toppings

Preheat oven to 375.  Make pancake mix (this recipe is just for 1 pancake, so make sure to only use 1/3 of the batch or to adjust the other ingredients if making more than one pizza).  Add pizza seasoning, rosemary powder, and 1/4 teaspoon pesto mix.  Mix well and pour into a mini skillet.  Cook for 10-15 minutes, or until pancake is fluffy and no longer wet, but not browned.  Allow to cool for 5-10 minutes.  Place topping on the pancake crust, add the rest of the pesto mix and bake for another 7-15 minutes (this depends on your toppings).  Make sure to wrap the handle so you don't burn yourself as your eating.  ENJOY!!!

before baking the second time