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Berry Breakfast Pizza with Chickpea Crust
Light, nourishing and gluten-free, this berry-loaded pizza is a great choice for a late breakfast or a Saturday brunch.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Hello Glow
-
1/2
cup
frozen blueberries
-
1
cup
fresh mixed berries
any available
-
1/4
cup
toasted pine nuts
-
5-6
mint leaves
fresh
-
1
cup
good quality ricotta
-
1/2
lime
-
Organic raw honey
to drizzle
Chickpea crust
-
1
cup
chickpea flour
-
1
tbsp
coconut oil
-
2
tbsp
vegan milk
-
1/4
tsp
baking powder
-
Pinch
of sea salt
-
Preheat the oven to 180°C/356°F.
-
Add the crust ingredients into the food processor and mix to obtain a dough.
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Line a baking sheet with parchment paper and roll over the dough into a 1/8 inch thick layer.
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Bake for 10 minutes, then flip over and bake 10 minutes more.
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Remove from the oven, spread the ricotta all over the crust, top with frozen blueberries and bake for 10 minutes.
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Remove from the oven, top with fresh berries and pine nuts, garnish with mint leaves, drizzle with honey and serve warm.