Breakfast pizzas

Breakfast pizzas: I like breakfast and I like pizzas so it was only a matter of time before I was to combine them I suppose…

Crunch Nutrition Exeter: Breakfast pizzas

Vanilla yoghurt and kiwi is so refreshing! I used full fat Greek yoghurt and a bit of vanilla bean paste and topped it with a sliced kiwi – I tried to be clever and not peel my kiwi but that was a mistake that I won’t repeat…

I’ve come to the conclusion that what I like the most about pizzas is eating them with my hands, there’s something quite childish and quite tactile that I really like. Writing this I realise that I’m perhaps a bit hypocritical given that I’m always telling my children to use their cutlery but I suppose I’m trying to teach how to eat most of the time and I do let them eat pizzas with their hands!

Anyway, back to breakfast! I made one of those breakfast pizzas last week and was blown away by how it ticked so many of my breakfast boxes plus I got lots of comments on Instagram about them and I promised people the recipe, so here it comes.

I’m not sure you could make several in advance, I’ve never tried, and fear they may end up a bit chewy. It may seem a bit indulgent to turn the oven on just for one breakfast but I tend to bake my breakfast pizzas when I already have something in the oven, especially as I want the base to cool down before I add my toppings – channel your inner student and think of cold pizzas…

For the topping you could be as creative as you want really! I tried with peanut butter yoghurt and blueberries and vanilla yoghurt and kiwis but I’m thinking that cream cheese and strawberries would work quite well, even savoury ones, the possibilities are endless!

Ingredients:

  • 25g oats
  • 1 tbsp. sunflower seeds
  • 1 tbsp. pumpkin seeds
  • 1 tsp. ground flaxseeds
  • 1 tsp. chia seeds
  • 1 pinch of salt
  • 1 tsp. vanilla bean paste (omit for savoury ones)
  • 1 egg white
  • I added a few peanuts just because I had them but that’s totally optional.

Method:

Place all the ingredients in a large bowl and mix thoroughly.

Transfer into a springform cake tin (mine is about 15cm) and evenly press the mixture all over the bottom. Bake in a preheated oven at 160°C for 20min and leave to cool.

Top the base of your breakfast pizza with some kind of spread such as yoghurt, stewed apple or nut butters then add fruit or vegetables on top. I like yoghurt because it adds to the protein content and I like adding fruit for a touch of sweetness but that’s totally up to you!

 

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