Blackberry Granola Breakfast Pizza
This blackberry and yogurt granola breakfast pizza is a creamy, crunchy, refreshingly fruity breakfast or dessert. With a refined sugar-free oat flour pizza crust, topped with homemade labneh and blackberries, this 11-ingredient, gluten-free pizza can even be made vegan!
Servings6 Servings
Calories377kcal
Base Ingredients
- 1.5 cups oats
- 1 banana
- ½ cup shredded coconut
- ½ cup almonds
- ½ cup omega seeds sunflower, pumpkin, flaxseed, hemp seed
- 2 Tbsp almond butter
- 2 Tbsp coconut oil
- ¼ cup honey or use dates for a vegan version (you need the sticky element)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Topping Ingredients
- 1 cup labneh
- 1 cup blackberries
- extra berries
- edible flowers optional
Instructions
- First, mash the banana. You can do this with a fork or a blender.
- Add the rest of the wet ingredients to the large bowl with the banana and mix well.
- Meanwhile, roughly chop the almonds and combine with the remainder of the dry ingredients.
- Then, combine the wet and dry ingredients and mix well.
- Spread over a baking tray lined with baking paper. Then, spread over a baking sheet lined with parchment paper. I used a pizza pan- however, you could also use a square, or use a rectangle and simply shape it into a circle/square within the tray.
- Bake in the oven for about 10 minutes at 170ºC/350ºF. Keep an eye on the base so it doesn't burn. It should be a nice golden brown only.
- Once cooked, remove from the oven and set aside to cool down. Chill in the fridge/freezer to speed up the process.
- Meanwhile, mash the blackberries and mix them with the labneh.
- Once cooled, spread the mixture over the granola pizza. Top with some additional whole blackberries and , optionally, some edible flowers.
- Use a pizza cutter to slice as you would normal pizza and serve- enjoy!
How To Store
- The baked and cooled granola crust can be stored in the fridge for between 1-2 weeks or frozen for up to 2 months. However, make sure to keep it tightly wrapped as it can absorb fridge odors.Alternatively, once topped with the labneh topping, the granola crust will start to get soggy after an hour or so. For that reason, it's best to eat it immediately. Chill in the fridge if it won't be eaten right away (but still aim to eat within a few hours).
Notes
- You can swap out the granola base for this sweet pizza in place for the one used in this Strawberry and Nutella pizza or Peanut Butter and Raspberry Jam Granola pizza.
- If you're in the mood for 'regular' pizza dough - You can use this pizza dough for this recipe.
- This granola crust is super versatile - if you want mini pizzas; simply divide the mix. You can also make mini tarts and/or 'cups'. Then fill/top as usual.
Nutrition
Serving: 1Large Slice | Calories: 377kcal | Carbohydrates: 41g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 83mg | Potassium: 429mg | Fiber: 7g | Sugar: 21g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 2mg
