I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more ‘cool’ with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form! With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
Bake in the preheated oven until zucchini “crust” is cooked through, about 15 minutes. Cool “crust”.
Spread yogurt onto zucchini “crust” and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.
Per Serving: 271 calories; protein 11.1g; carbohydrates 35.8g; fat 10.5g; cholesterol 197.3mg; sodium 111.6mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.