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 😉
…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 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.)