This strawberry Nutella pizza with a granola crust is the perfect sweet pizza treat for breakfast, a snack, or dessert. Using homemade all-natural Nutella and fresh strawberries. Plus, this recipe can be made vegan and gluten-free!
First, roughly chop the hazelnuts and mix all the dry ingredients in a large bowl.
In a separate small bowl, mash the banana and mix with the other wet ingredients
Combine all the ingredients together and mix well. Then, spread over a baking sheet lined with parchment paper. I used a round tray- 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 the last few minutes so it doesn't burn. It just needs to be a pale golden brown.
Set aside to cool down. Then spread over it the homemade Nutella. Top with strawberries and a few extra hazelnuts.
Once removed from the oven, set aside and allow to cool completely.
When cooled, top the sweet pizza with some Nutella, fresh strawberries, and -optionally- extra crushed hazelnuts.
Use a pizza cutter to slice as you would normal pizza and serve- enjoy!
How To Store
Once prepared, the baked granola crust can be stored, wrapped tightly, in the fridge for between 1-2 weeks or frozen for up to 2 months.Once you've prepared the pizza with toppings, then it is best eaten immediately, or within a few hours. If you're not eating immediately, then keep it in the fridge until it's ready to be eaten.Make sure to keep them tightly wrapped when in the fridge/freezer, as granola will absorb fridge odors.
You can also use pizza dough for this recipe if you want a more decadent dessert.
Feel free to divide the mixture for individual/mini pizzas.
You can also amend this recipe to make mini breakfast tarts or granola cups. Simply press the granola base into the tart pans/muffin tin and fill with the toppings.
Read the post for more ideas for optional toppings to add to the pizza.