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:
Mmm breakfast pizza…for dessert.
I just made this, changing some of the ingredients to suit my intollerances and my mood (I made my version ‘gingerbread-y’ using gingerbread spices = ]). It was still too wet/gummy after baking for 20 minutes, but I did change quite a few things. Just wondering, how moist is the inside of the base supposed to be? (For anyone who has made this). I would just like to know what I’m aiming for next time I make this…
Hey Bob!
I’m not sure how it turns out for others, but to answer your question, when I use ground oatmeal instead of whole wheat flower mine tends to turn out more sponge like. When I use whole wheat flour it turns out more bread like. For example, today I made one that used pumpkin purée instead of banana, water instead of milk, and then I added nutmeg, cinnamon, and chopped pecans. The batter had a thicker consistency to it and the end result turned out very similar to pumpkin bread. I think It largely depends on the liquid that you use, since the times that I have made it with milk instead of water it had a different consistency. Hope this helps!
What type of coconut oil do you use? (:
Unrefined… usually Whole Foods brand, because it’s the cheapest. 🙂
Thankyouu 🙂 and is it more of a liquid or is it thick like coconut butter? I get confused on which I should be using, the thick consistency or the liquid :s
I made something with almost the exact ingredients (except 1/2 cup applesauce and a little bit of water, instead of the oil), put it in the microwave, and it was a cake! so I can’t wait to try this as a pie. 🙂 great minds think alike!
What size pan did you use?? I used a round cake pan and it was way too big!! :/
8 or 9in is good.
Ohhh… so pretty. I imagine I’m going to have to try this in my cast iron skillet just to get lovely rustic look for brunch this weekend!
I just realized that I have all the ingredients for this… I will be making it soon!
Does this have the consistency of a cookie, or is it harder?
More like a giant pancake.
Just made this with blueberries and almond extract- amazing! This is my new favorite from your blog!
Katie PLEASE PLEASE PLEASE find a way to turn something like this or the pancake batter into waffles!
I calculated this recipe as having at least 230 calories per half. This isn’t the only recipe on your blog that is not entirely accurate as far as nutritional information goes. Love your recipes, but that could use some work.
Hi Allie,
I double check all my nutrition information and stand behind it as being accurate. Do remember that–as is standard practice in cookbooks–optional ingredients are not included unless otherwise noted.
Then what type of flour do you use? It’s usually around 340 kcal / 100 grams. -> 70 grams is around 230 kcal, so even without any other (non!) optional ingredients, you are above 100kcal per half serving.
This looks so good! Only I don’t have pastry flour. I have all purpose flour and regular wheat flour. Would either of those work?
Oh my god! You made my life so much easier! I love your blog!
I have a circle silicone mat that goes into cake pans. I bet it would work awesome with this. And yes, I’m pretty sure that means i’ll have to try this soon! Actually, my hubby’s birthday is on Friday and one of his favorite desserts that his mom used to make him is fruit pizza. This would make an excellent surprise for breakfast that day.
Hi Katie
I LOVE your website and recipes! I made the breakfast pizza and it came out great. I did replace the flour with the same amount of Arrowhead Mills Gluten Free All Purpose baking mix. My only question is – should the batter come out like a ball of pizza dough? Mine did. It was not pourable by any means. I had to press it into the pie plate and stretch it a little. Either way, it came out great and would make a great shortcake. Thank you!
Mmmmm…I bought the pastry flour just to make this 😉 I put peaches and cream on one half and am planning on doing something chocolatety for the other to feed to my friend.