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.
Servings: 2
Ingredients
- ½ cup frozen blueberries
- 1 cup fresh mixed berries any available
- ¼ cup toasted pine nuts
- 5-6 mint leaves fresh
- 1 cup good quality ricotta
- ½ lime
- Organic raw honey to drizzle
Chickpea crust
- 1 cup chickpea flour
- 1 tablespoon coconut oil
- 2 tablespoon vegan milk
- ¼ teaspoon baking powder
- Pinch of sea salt
Instructions
- Preheat the oven to 180°C/356°F.
- Add the crust ingredients into the food processor and mix to obtain a dough.
- Line a baking sheet with parchment paper and roll over the dough into a ⅛ inch thick layer.
- Bake for 10 minutes, then flip over and bake 10 minutes more.
- Remove from the oven, spread the ricotta all over the crust, top with frozen blueberries and bake for 10 minutes.
- Remove from the oven, top with fresh berries and pine nuts, garnish with mint leaves, drizzle with honey and serve warm.