This blackberry and yogurt granola breakfast pizza is a creamy, crunchy, refreshingly fruity breakfast or dessert. With a refined sugar-free oat flour pizza crust, topped with homemade labneh and blackberries, this 11-ingredient, gluten-free pizza can even be made vegan!
First, mash the banana. You can do this with a fork or a blender.
Add the rest of the wet ingredients to the large bowl with the banana and mix well.
Meanwhile, roughly chop the almonds and combine with the remainder of the dry ingredients.
Then, combine the wet and dry ingredients and mix well.
Spread over a baking tray lined with baking paper. Then, spread over a baking sheet lined with parchment paper. I used a pizza pan- however, you could also use a square, or use a rectangle and simply shape it into a circle/square within the tray.
Bake in the oven for about 10 minutes at 170ºC/350ºF. Keep an eye on the base so it doesn't burn. It should be a nice golden brown only.
Once cooked, remove from the oven and set aside to cool down. Chill in the fridge/freezer to speed up the process.
Meanwhile, mash the blackberries and mix them with the labneh.
Once cooled, spread the mixture over the granola pizza. Top with some additional whole blackberries and , optionally, some edible flowers.
Use a pizza cutter to slice as you would normal pizza and serve- enjoy!
How To Store
The baked and cooled granola crust can be stored in the fridge for between 1-2 weeks or frozen for up to 2 months. However, make sure to keep it tightly wrapped as it can absorb fridge odors.Alternatively, once topped with the labneh topping, the granola crust will start to get soggy after an hour or so. For that reason, it's best to eat it immediately. Chill in the fridge if it won't be eaten right away (but still aim to eat within a few hours).
If you're in the mood for 'regular' pizza dough - You can use this pizza dough for this recipe.
This granola crust is super versatile - if you want mini pizzas; simply divide the mix. You can also make mini tarts and/or 'cups'. Then fill/top as usual.
Read the blog post for more ideas for additional toppings and ingredient substitutions!