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1
For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions.
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2
In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan.
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3
In a separate bowl, whisk the eggs until light and fluffy.
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4
Add the milk and olive oil; whisk to combine.
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5
Make a well in the center of the dry ingredients and add the wet ingredients.
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6
Stir until just combined; overmixing will make the waffles tough.
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7
Cover and refrigerate 30 minutes or up to 1 hour.
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8
Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter.
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9
Cook until golden brown and crispy, 4 to 5 minutes.
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10
Repeat with the remaining batter.
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11
For the pizza build: Preheat the oven to 425 degrees F.
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12
Place the waffles on a cooling rack set into a baking sheet.
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13
Spread 1/4 cup of the pizza sauce onto each waffle.
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14
Top with onions, olives, peppers, broccoli, or any combination thereof.
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15
Sprinkle with the mozzarella and cheddar.
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16
Transfer to the oven and cook until the cheese is melted, about 8 minutes.
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17
Top each waffle-pizza with kale chips and sweet potato chips just before serving.
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18
Heat the olive oil in a medium saucepan over medium heat.
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19
Add the onions and saute until soft and golden brown, about 5 minutes.
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20
Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend.
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21
Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes.
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22
Remove the sauce from the heat and blend until smooth using an immersion blender.
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23
Stir in the basil and butter.
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24
Season with salt and pepper.
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25
Preheat the oven to 250 degrees F.
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26
To a large bowl, add the kale and olive oil, and season with salt and pepper.
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27
Toss to combine.
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28
Spread the kale in an even layer on a wire rack-lined baking sheet.
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29
Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through.
