In a large bowl, combine the flour, baking powder, salt, black pepper, cumin, and coriander; mix well. Slowly whisk in the broth until the mixture is as smooth as pancake batter.
In a medium cast-iron skillet on the stovetop, heat the oil over medium-high heat. Add the flour mixture so that it completely coats the bottom of the skillet. Cook until the bottom is golden brown, about 5 minutes, and then flip and cook on the other side until golden brown, another 3 to 4 minutes.
Preheat the broiler.
Add the Heirloom Tomato Sauce, using the back of a large tablespoon to coat the entire surface of the crust, except for a ½-inch around the edge. Top with the kale, mushrooms, and scallion, and then drizzle with the Carrot Cashew Herb Sauce. Place under the broiler until the kale turns crispy, 4 to 6 minutes. Sprinkle with red pepper flakes and serve warm.