Sweet Fruit Breakfast Pizza

Sweet Fruit Breakfast Pizza

Who doesn’t love pizza for breakfast?? If you’re like me and have a major sweet tooth, this “sweet” pizza is just the thing you need to start your day off right! The edges of the pizza crust are crispy while the center remains soft and doughy. Just perfect for mornings when you have a little extra time for a sweet (but healthy!!) treat.

This recipe is 100% gluten and grain free, as well as vegetarian and vegan.
Serves 1 – Recipe adapted from here

For the crust, you will need:

3 tbsp garbanzo bean flour
1/2 tbsp coconut flour
1/2 tsp baking powder
1/2 tbsp coconut sugar (or sweetener of choice)
1/4 cup water or milk
1/4 banana (mashed)
1/4 tsp cinnamon
about 1 cup frozen red berries, thawed slightly and mashed
sliced banana
peanut butter
Greek yogurt (omit for vegan)


In a bowl, mix garbanzo bean flour, coconut flour, baking powder, sugar and cinnamon until combined. Add in the water and mashed banana and mix until the batter is smooth and the flour is incorporated.

Grease a small cast iron skillet (mine is 7″) and pour the batter in. Flatten into a circle with the back of a spoon or spatula. Don’t spread the crust to the edges of the pan, it will be easier to remove if there is a little space.

Place the skillet in a cold oven, then turn the oven on to 420F. Bake the crust in the warming oven for about 15 minutes, then once the top looks slightly browned, remove it. Spread on the mashed berries and layer banana slices on top of that. Place back in the oven for about 5 – 7 minutes, until the banana looks slightly caramelized.

Remove from the oven, and carefully remove the pizza from the pan with a wide spatula. I added Greek yogurt around the edges, lined the pizza with blueberries, and drizzled on some peanut butter!


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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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