Our oldest daughter turned 13 the other day (I can’t believe I have a teenager!!), and she requested Fruit Pizza for breakfast. We love to make this for breakfast on special occasions – although it’s so quick and easy you don’t really need to wait for a special occasion! And you don’t have to have it at breakfast time, either… We’ve had this instead of a birthday cake a couple of times, because the kids really love it. The base is more like a pancake than a pizza crust, and needs to be cooked in a very hot oven so it puffs up. Top your pizza with whatever fruit you like, and drizzle with either pure maple syrup for breakfast, or melted chocolate for a delicious dessert! Makes two pizzas.
Note: You can find Vanilla powder for this recipe in my online store here!
- 2 Tblspns butter/ghee (1 for each pie plate)
- 6 eggs
- 250g rice-almond milk (or other milk)
- 100g plain spelt flour or gf flour (or use coconut flour or tapioca flour for a grain free option)
- 2 Tblspns Rapadura or 1 Tblspn honey
- 1 tsp vanilla extract
- 1 punnet strawberries, washed and sliced
- sliced bananas
- whatever other fruit you like (kiwi fruit, passionfruit, rockmelon, etc) - optional
- shredded coconut - optional
- pure maple syrup (or melted chocolate)
- Preheat oven to 230 degrees C (450 F) and melt butter or ghee in two 9-inch pie plates, then remove from oven.
- Beat together eggs, rice-almond milk, spelt flour, Rapadura, vanilla extract in Thermomix on speed 5 for 20 seconds (or by hand).
- Pour into greased pie plates and bake for 8 minutes. Reduce heat to 190 degrees C (475 F) and bake about 8 minutes longer - until golden brown with puffy sides.
- Immediately top with sliced fruit, sprinkle with coconut (opt.) and drizzle with syrup (or chocolate), then slice and serve.
(Optional: If you like, you can top with a dollop of cashew cream – if you can handle dairy, you can use whipped cream or yoghurt.)