Sweet frosted healthy breakfast pizza, better known as a pizzert!
Pizzert/ noun.
Dessert pizza. A pizza topped with anything sweet. Bonus points for chocolate.
Imagine eating a giant pancake–and yes, you can eat the entire thing yourself. I frosted today’s breakfast pizza with homemade Healthy Cream Cheese Frosting.
And you might notice in the picture below that I kind of got hungry and ate some of the photoshoot.
Oops.
I brought out the pizza cutter, just for the occasion.
What would you put on your breakfast pizza?
For more flavor ideas, see the following link: Breakfast Pizza Flavor Ideas.
Breakfast Pizza (Pizzert)
Serves 2 …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!
- 1/2 cup spelt or white flour (or click for a Gluten-Free Version) (70g)
- 1 tsp baking powder
- 2 tbsp sugar OR 1/16 tsp uncut stevia
- very scant 1/2 cup (100 g) water, juice, or milk of choice (1/2 cup minus 1 1/2 tbsp)
- 2 tbsp oil or applesauce – or pumpkin, or even baby food!
- 1/8 tsp salt
- cinnamon, spices, or extracts if you wish
- A few handfuls ______ Fill in the blank! Raspberries? Blueberries? Chocolate chips? Chopped apple, walnuts, raisins? Anything goes!! It’s your pizzert!
Mix all ingredients together and pour into a greased pan. Make sure to grease well enough, or it’ll stick to the pan! Cook in an UNpreheated oven at 420 F for 10 minutes or until a toothpick comes out clean. Then you get to play with toppings! The pictures below are of a breakfast blueberry pizza!
Link Of The Day:
My kids and I love this recipe! Definitely more like a pancake than a pizza – plan to eat it with a fork. I love how fast and easy it is to whip up. I’ve had success using just 1 tbsp of coconut sugar and it’s plenty sweet. I’ve also come up with a pumpkin pie variation – I reduce the oil and milk each by 1 tbsp and add 2 tbsp of canned pumpkin plus 1/2 tsp of pumpkin pie spice. I might try keeping the oil at 2tbsp and reducing the milk by another next time.
Can you use soy flour instead of whole wheat flour? I want to use soy because of the protein content, plus it’s about 30 calories less for 1/4 a cup!
I used lemon extract and craisins in the pizza and vanilla greek yogurt for the top. Yum!
:O I can’t wait to try this! Would this be possible with oat flour?
Does anyone have a dairy, wheat, gluten, soy, egg free version of this? I have so many intolerances it has become difficult to find breakfast items to eat besides fruit and oatmeal.
Why not use the gluten-free link Katie has posted directly in this post? It seems to fit all of the things you need it to be 🙂
https://lett-trim.today/2011/02/28/the-gluten-free-pizzert/%3C/a%3E%3C/p%3E
I make this ALL THE TIME for my kids. It just occurred to me, could I pour into muffin cups (regular or mini) and bake? What would you recommend for the baking time? I usually make this recipe in a glass pie pan and bake for 12-13 minutes.
After all this time, this is still one of my favorites of yours. I love to go crazy with the toppings! I like to put yogurt on it and crumble a Quaker Cookies and Cream granola bar over it with some berries.
im thinking this could work for lunch, too!
The regular ingredients made a delicious strawberry cake in a square cook pan, but not necesserily healthy!. The spelt is a little healthier but still a wheat flour, and I dont know how it would turn out (Spelt flour makes some good cookie bars though). It is healthier and tatse better than buying a cake from the store. It would make a great birthday cake with properly made frosting( I apparently am not good at that). I used frozen strawberries that I picked, which have a much fresher tatse than store bought frozen. Make sure you cover the berries in a little bit of flour before sticking in the batter to decrease the spreading of the color from the fruit.
Excellent suggestions , I learned a lot from the analysis , Does anyone know where my assistant could get a template OK ODH 805 copy to use ?
Somehow I haven’t tried spelt flour yet but this looks like quite an occasion to give it a whirl!
I really wanted to make an orange breakfast pizza, so I tried using chunks of orange and orange juice, and a little orange zest. It turned out okay, but not that great. Do you have any suggestions for an orange version?
Very delicious, I just made it with banana (instead of oil or applesauce, because I can’t eat the latter due to being fructose-intolerant) and topped it with some a mixture of powdered and crunchy peanut butter (I had added too much water to the powdered, and how I could I pass up some crunch?) and a bit of cocoa, plus some banana slices.
Only thing I’m confused about is the calorie count. It’s not something I really care about, I’m mainly trying to track my nutrients (due to the intolerance, I’m curious if I’m getting enough), but when I entered 35g flour (whole grain) for half the recipe that alone had 119kcal, and this is something I’ve frequently observed with other recipes, too. I get there’s a difference between cups and grams, which I find far more accurate and easy to use, but even with 0.25 cup it comes to 101kcal just for the flour, not including any other ingredients, and the total given for half a recipe here is 100kcal. Do you have any idea why that might be? Is American flour less calorific than European flour? ;P
My thoughts exactly…
This was delicious – the only note I have is that ovens heat up at widely varying speeds. For example my mum’s tiny combination oven heats up to 420 in under 10 minutes, whereas mine takes over 30 minutes. I preheated mine to 350 then set it to 420 when I put the pizza in, which worked out well.