Whisk together vegetable stock, maple syrup, flour, chili powder, and salt in small bowl; set aside.

Heat oil in a medium skillet over medium heat. Add chopped shallots and garlic; cook until translucent. Stir in sweet potatoes; cook for 2 minutes or until tender. Whisk in stock mixture; cook and stir until thickened. Stir in 2 strips chopped chorizo and scrambled eggs. Remove from heat; cool.

Preheat oven to 425°. Line a baking sheet with parchment paper. Roll pizza crust to a 12-inch square; cut evenly into 4 squares. Evenly spoon sweet potato mixture onto the center of each square. For each turnover, fold one corner of dough over filling to form a triangle. Crimp edges of turnovers with a fork to seal. Place on prepared baking sheet. Cut slits in tops to vent. Lightly brush with beaten eggs and sprinkle with remaining 1 strip chopped chorizo. Bake 15 minutes or until golden brown. Cool slightly before serving.