GRANOLA BREAKFAST PIZZA

Granola pizza is a perfect weekend brunch recipe. It takes minutes to prepare and more importantly, you don’t have to make individual brunch dishes for all your guests (which can get too time consuming). Make the pizza base, stick it in the oven and enjoy coffee with your friends whilst the pizza is baking. When the base is ready, cover it with yoghurt or nut butter, top with fresh fruit and enjoy. It doesn’t get simpler than this, does it? Vegan & gluten free.

Weekend brunch… One of the best ways to get together with friends, don’t you think?! I’ll be honest, breakfast is by far my favourite meal of the day and sharing it with my girlfriends, whilst chatting over a cup of coffee, is a great way to start the weekend. It really doesn’t take much to make me happy – good company combined with good food and I am one content lady…

In this recipe I’m using puffed buckwheat, which has been sitting in my cupboard for a couple of weeks and I was a little bewildered as to what I can make with it (it’s rather bland on its own). It worked really well in this recipe and gave the pizza a little extra crunch. Puffed quinoa might work too (you might need slightly more than 1 cup as the kernels are smaller than puffed buckwheat), however I haven’t tried puffed quinoa in this recipe myself (I’d love to hear your feedback if you do).

Enjoy the recipe and more importantly, sharing it with your loved ones.

Thank you for stopping by.

Healthfully yours,

Tania x

GRANOLA BREAKFAST PIZZA (GLUTEN FREE, VEGAN)

Tania Pilcher | Fit Foodie Nutter

Granola pizza is a perfect weekend brunch recipe. It takes minutes to prepare and more importantly, you don’t have to make individual brunch dishes for all your guests (which can get too time consuming). Make the pizza base, stick it in the oven and enjoy coffee with your friends whilst the pizza is baking. When the base is ready, cover it with Greek or coconut yoghurt, sprinkle with fresh fruit and enjoy. It doesn’t get simpler than this, does it?

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast, dessert, snack

Servings 1 medium size pizza

Ingredients

  

• 1/2 cup (gluten free) oats or oat bran
• 1 cup puffed buckwheat
• 1/4 cup almond flakes
• 1/4 cup unsweetened desiccated coconut
• 1/4 cup coconut oil , melted
• 1/4 cup + 2 tbsp water
• 3 tbsp carob powder
• Optional: 1-2 tsbp sweetener of choice (like maple or date syrup) if you prefer a sweeter taste
• For the toppings:
• Your choice of fruit and coconut or Greek yoghurt (I used coconut yoghurt sprinkled with blue matcha)

Instructions

 

• Preheat the oven to 180C (350F) & line a baking tray with parchment paper. You might want to brush the parchment paper with a little coconut oil to prevent the pizza from sticking to the sheet.
• Place all the ingredients in a food processor and blend until the mixture resembles slightly sticky 'dough' consistency (around 3-5 minutes).
• Scoop out the texture onto the baking tray lined with parchment paper and gently press with your hands to flatten it out into a circle (around 3 inches thick).
• Bake in the oven at 180C (350F) for 13-15 minutes until the pizza is slightly brown on the edges. Let cool down for a few minutes.
• Top with coconut yoghurt (or nut butter) and your choice of fruit toppings.

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