Breakfast Pizza with Granola Crust (raw, vegan, nut-free)

Breakfast Pizza with Granola Crust

~ raw, vegan, gluten-free, nut-free ~

When we get together with friends or family we tend to think of sharing lunch or dinners with them… not many people think of breakfast. When I sit and gaze at the photos that I took of this breakfast pizza, it immediately makes me think of Sunday morning brunch. And when it comes to making food for such an occasion, there really isn’t a need for going overboard.

This breakfast pizza is sophisticated, elegant, rustic, light, fresh, filling and nutritious. Who thought you could get all of that out of a pizza?!

The granola crust can be made several days in advance. It does require dehydration, but keep in mind, you don’t want to dry it to where it is hard and crunchy. This is meant to be enjoyed on a plate with a fork, so keep it on the softer side.

As far as the topping goes, you can use coconut cream, any non-dairy raw yogurt, or even a raw vegan, spreadable cheese. And the toppings… goodness, there really isn’t any end as to the possibilities. Keep it fresh and simple. And don’t afraid to add a savory herb into the mix. Fresh minced basil, rosemary, and mint are just a few ideas.

If you have children or have children visiting, divide the granola batter into small, individual size pizza portions. Build a buffet of an assortment of fresh fruits, yogurts or spreadable cheeses, nuts, and seeds… letting everyone build their our breakfast pizza. What do you think of this recipe? I would love to hear from you. Have a blessed day, amie sue

Ingredients:

Granola:

Yields 11″ circular pizza

2 cups buckwheat groats, soaked
1 cup Medjool date paste
1/2 cup dried cranberries
5 large Medjool dates, diced
1 Tbsp vanilla extract
2 tsp ground Ceylon cinnamon
1/4 Himalayan pink salt

Coconut cream:

1 cup young Thai coconut cream

Topping:

Pomegranate seeds
Red grapes
Sprinkle with shredded coconut

Preparation:

Crust:

Click on the link above to learn how to soak buckwheat.
After soaking the buckwheat, drain and discard the soak water, rinsing them under running water until you don’t detect any more mucilage (slime) draining from them. This important as it will affect the taste.
- You can take the buckwheat to the next nutritional level by sprouting them before continuing with the recipe. This will take an extra day or two.
In a large mixing bowl combine the buckwheat, date paste, cranberries, dates, vanilla, cinnamon, and salt.
Pour the mixture onto a non-stick dehydrator sheet and create an 11″ circle pizza crust.
Dehydrate at 145 degrees (F) for 1 hour, flip the crust over onto the mesh sheet and continue to dry at 115 degrees (F) for 8-10 hours. Dry it long enough to hold together, but not till crispy.
Once done and cooled, slide onto a serving plate.

Coconut cream/ yogurt / or spreadable cheese:

Assembly:

Make one of the above-suggested recipes and spread a thick layer over the crust, leaving 1/2″ clear around the edges.
Arrange fruit on top, making sure to slice it into bite-size pieces if needed.
Sprinkle fresh herbs on top and serve!

Culinary Explanations:

Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

vegan gluten-free oil-free yeast-free pizza crust

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8 thoughts on “Breakfast Pizza with Granola Crust”

Lyn says:

January 27, 2016 at 4:22 am

Wow, what a beautiful breakfast pizza!! They say we eat first with our eyes, well your pizza just got devoured and I didn’t share it with anyone!!! LOL Can’t wait to make it!!! Thank you , Lyn

Reply
- amie-sue says:
  
  February 21, 2016 at 12:26 pm
  
  Good afternoon Lyn,
  
  Awe, you are always so sweet. Did you try the recipe yet? I hope you are enjoying your weekend. Blessings and hugs, amie sue
  
  Reply
Veronica says:

January 31, 2016 at 7:24 am

Hi Amie Sue

I hope you are having a wonderful walkabout!

I made your breakfast pizza yesterday but to me it was dessert. :) I try to reduce my sugar intake so I only used half a cup of date paste, three Medjool dates and dried blueberries instead of dried cranberries, only because I didn’t have any cranberries in my pantry. It was crunchy and sweet and the crust paired lovely with the soft cream and fresh berries. I love that you used buckwheat! The left over crust my son will eat as granola in his morning yoghurt. Perfect! :)

I wonder if you might be able to help me with a question? I had a raw cinnamon ball the other day that tasted like a crunchy, moist cinnamon bun. I would like to try to recreate it but I don’t have the amounts, only the ingredients; almonds, dates, shredded dried coconut, cinnamon, cardamom, vanilla and salt. I would so appreciate any suggestions you might have in regards to approx. amounts.

Thank you Amie Sue for another great recipe! :)

Veronica

Reply
- amie-sue says:
  
  February 21, 2016 at 12:16 pm
  
  Good afternoon Veronica,
  
  I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
  
  It is always a pleasure to hear from you. We really enjoyed this breakfast pizza too. A person can really play around with it, creating many different flavors. Thanks for sharing your experience with me/us. :)
  
  Regarding the cinnamon balls… can you please email me at [email protected] with this request. I am not yet integrated back into recipe developing from my walk-about. I am in my healing stage but I would love to help you with this as I can. Having in my email inbox will help me to remember. :)
  
  I hope that you are enjoying your weekend, hugs and blessings, amie sue
  
  Reply
Bella says:

February 1, 2016 at 11:03 am

Looks beautiful! So creative as well :)
Must try it!

Reply
- amie-sue says:
  
  February 20, 2016 at 9:53 am
  
  Hello Bella,
  
  I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
  
  Thank you and I hope that you do give it a try. I would love some feed-back. Have a blessed and happy weekend. amie sue
  
  Reply
vimaje says:

October 10, 2016 at 2:35 pm

Ms. Amie?!!?
How did I miss this treat!
Yesterday, while I was at the super market; on a whim I picked up a pommegranate, red grapes( that I rarely purchase) and dried cranberries. I have buckwheat groats on the “TO SOAK” list for tonight.
Guess what I’m going to whip up tonight! :) If it looks as pretty as yours I will post it on FB!
It’s been a while since I have posted on your FB page or here. I’m glad to be a member here! Keep up the amazing work you do! Thank you!

Reply
- amie-sue says:
  
  October 10, 2016 at 7:40 pm
  
  Good evening vimaje,
  
  Never be a stranger in posting here or there… I love hearing from you all. It’s a great support and encouragement for me. :)
  
  I hope you enjoy this recipe. Please do keep us posted. You can share your photo on the forum too! Blessings, amie sue
  
  Reply