The base for this recipe is adapted from Chocolate Covered Katie. I top my pizzert with Peanut Butter Greek Yogurt, berries and Nutella. I guess my version isn’t really pizza-ish in the sense that I wouldn’t recommend trying to slice this up and eating it with your hands. I make four individual bases instead of one large one. As a result they are thinner and more flimsy than Katie’s. They would definitely buckle under the weight of those berries. However, this are still delicious, even if you have to eat it with a fork.
Breakfast Pizzert Printable Version
1/2 cup unsweetened almond milk
1 Tbsp unsweetened applesauce
1 Tbsp sugar
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup whole wheat flour
1/2 cup fat-free Greek yogurt (like Fage Total 0%)
1/4 cup peanut butter
1 tsp honey
2 cups frozen (or fresh) mixed berries (raspberries, blueberries and blackberries), thawed
about 4 tsp Nutella
Preheat oven to 375°F. Spray a baking sheet with nonstick spray or line with a silipat (I spray my silipat).
To make the base, whisk together almond milk, applesauce, sugar, baking powder, salt and cinnamon. Stir in flour until just combined.
Pour 1/4 of the batter (about 1.8 g) onto prepared baking sheet and spread into an about 5-inch circle. Repeat with remaining batter.
Bake 10 min until set and lightly browned.
In a small bowl, thoroughly mix together yogurt, peanut butter and honey.
Spread evenly over the bases.
Top with berries.
Drizzle Nutella over the berries.
Makes 4 servings.
Per Serving: Calories (kcal): 168; Fat (g) 2.7; Saturated Fat (g) 1.7; Cholesterol (mg): 0; Sodium (mg): 118; Carbohydrates (g): 30.6; Dietary Fiber (g): 4.6; Sugars (g): 15.7; Protein (g): 7.1
To Freeze: If you have leftover bases, allow to cool to room temperature, then freeze in a ziploc bag or airtight container separated by sheets of wax paper.