Fruity Breakfast Pizza

Looks perfect for V-Day.

Gearing up for the 4th, and in order to do so in style, I had to make something red, white, and blue—berries for good measure. Considering that I went blueberry picking (again), why not use some of the fruit overflowing in my fridge?

Another thanks to the wonderful Chocolate-Covered Katie for creating this wonderful recipe. I’ll be saluting the troops tomorrow, but probably her, too 😉

(Serves 2)
…unless you want to eat the whole pizza so you can say “I can’t believe I ate the whole thing” like in the commercial!

  • 45g (1/3 c plus 1 tbsp) garbanzo bean flour (or spelt flour, but that’s not gluten-free)
  • 24g (3 tbsp) coconut flour
  • 1 teaspoon baking powder
  • 1-2 tbsp sugar or 1-2 packets stevia (If you have no sweet tooth you can omit, as I like to do.)
  • 1/2 cup water, juice, or milk of choice
  • 2 tbsp applesauce or coconut oil, pumpkin, canola oil, mashed banana, or even baby food!
  • 1/8 tsp salt
  • spices or extracts if you wish (I like adding a little cinnamon)

    A peanut-butter-chocolate version.

  • A few handfuls: Fill in the blank! Raspberries? Chocolate chips? Chopped apples, walnuts, and raisins?  Anything goes!!  It’s your breakfast pizza!

Cook in an UNpreheated oven at 420F for 14-15 minutes (less time if using spelt flour). Leave out 10 minutes before cutting around the sides and then transferring to a plate. (Note: be sure to spray your cake pan well; my first attempt with the gluten-free pizzert fell apart when I tried to take it out! But it was still a delicious, crumbly mess. UPDATE: If you have trouble with a pizza that sticks to the pan, try putting it onto a sprayed or oiled baking sheet instead, and use a rolling pin to flatten.)

Blueberry craziness… 😉

2 thoughts on “Fruity Breakfast Pizza

  1. Pingback: A SWEET twist on pizza!!! - Do You Remember When?

  2. Pingback: Party Idea: Pizza Bar | Collegiate Culinaire

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