Yep, you ARE reading this. Pizza for breakfast.
Yay! It’s happening!! You are going to eat guilt-free pizza for breakfast. This recipe takes a little time but is perfect during the weekends. This yummy pizza is made out of buckwheat and is gluten free (…in case you were wondering). Many people think that buckwheat is a cereal grain, but it is not. It is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for the folks who are sensitive to wheat or gluten.
Enough with the talking – lets get to the recipe a.s.a.p. →
♥ 2 cups of buckwheat flour
♥ 1 egg
♥ Any kind of milk will do. (I opted for macadamia milk)
♥ 250 gr frozen red fruit (blackberries, blueberries, raspberries)
♥ 1 banana
♥ 2 tbsp chia seeds
♥ 2 tbsp baking powder
♥ 2 tbsp. nut-butter
♥ Coconut oil
The Pizza Bottom
Set the oven to 155 ºC. Crack the egg into a big bowl. Whisk it gently and add a dash of milk. Cut the banana in half, mash one half and mix this with your batter. You can use a blender, if you find that easier. Set the other half aside. We will use it later ;-).
Now pour the chia seeds into the mixture and whisk again. Time to add the first cup of flour! The result you want to have is not a pancake kind of mixture, but a firm dough, which you can form by hand. Once the first cup is added you can gently add a little more and more from the second cup. Once your dough reaches a certain point where it’s not really sticky anymore; it is ready to be spread out on your oven ‘pizza’ platter.
First make sure you melt a little coconut oil on top of that platter so your pizza won’t stick once it’s finished. Then spread the dough and make sure it is about 1 cm thick.
Put the bottom in the oven for about 10 minutes. Now turn it around and put it back in for another 10 minutes. Make sure you don’t break you bottom in half! An old trick of mine is to put a plate on top of the bottom, turn the platter around and then shove it back on the plate. This helps a lot if the dough is still fragile.
Time to top the bottom with a lot of deliciousness. Put your frozen berries in a small frying pan and add a little bit of coconut oil. Let this rest for about 10 minutes, so you’ll give it the chance to turn into lovely compote. Now pour this compote on top of the bottom and spread it out with a spoon. Cut the other half of your banana into thin slices, put this on top of the compote and put it back in the oven for about 10 minutes (I added some mulberries after 8 minutes…).
Tadaa. Almost done! The only thing it needs now is a little drizzle of nut-butter, some bee pollen and coconut flakes.
Are you going to try it out?
Please let me know how it went by tagging @radishtowear in your Instagram, Facebook or twitter picture. This way I won’t miss out on your gorgeous creation :-).
O! And don’t forget to use the cool #pizzaforbreakfast hashtag!
– – – – –