Vegan waffle pizza

Okay, I got my daughter a waffle maker for Christmas and she loves it.  In fact I probably shouldn't tell people this but, we went on a waffle eating binge that may have lasted about a month.  We have discovered that waffles are a great way to use left overs.  We have even eaten waffles with mushroom stroganoff on them.  One of our many waffle creations was pizza waffles.  That is what we had for dinner tonight.  This pizza waffle has left over pizza sauce, left over ricotta and vegan mozzorella cheese on it.  The recipe is as follows...

Vegan Waffles

2cups flour
1 TBSP baking powder
1 TBSP egg replacer
2 TBSP sugar
1 tsp salt
2 cups water
6 TBSP oil

1. Combine dry ingredients.
2. Make a well and add water and oil.
3. Whisk together, then let it sit for 5 minutes.
4. Cook in waffle iron on low setting.

Pizza Sauce

1 28 oz can crushed tomatoes
1 can tomato paste
2-3 cloves garlic
basil, oregano, salt, pepper, and red pepper flakes
 1 TBSP olive oil

1. Saute garlic in olive oil.
2. Add tomatoes and tomato paste
3. Add other seasonings and simmer about 20 minutes, I like everything spicy so I add red pepper flakes to my sauce.

The ricotta is the same ricotta as was in the megarolis recipe previously.
To assemble coat waffle with sauce and the toppings of your choice and bake at 400 for about 6-7 minutes.  Okay, not the classiest of meals but it's good really!  When making pizza on pizza crust instead of waffles I use the pizza crust in Vegan with a Vengeance.