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Vegan Berry Breakfast Pizza + Gluten-Free Chickpea Crust

Incase you haven’t heard, for the past few months I’ve been knee-deep in creating, testing, photographing and eating (so much eating) new recipes for my first cookbook, coming out with BenBella Books, December 2017.

Today I’m so excited to put out a call for recipe testers for the book! If you like the food on my blog and enjoy trying out new recipes, I would love to invite you to apply! Click here to get all the details. I’m no longer taking submissions but a huge thank you to everyone who applied!

Now moving on to today’s new recipe, Vegan Berry Breakfast Pizza + Gluten-Free Chickpea Crust. It’s super fun for breakfast or brunch and the perfect sweet/savory way to use fresh summer berries. You may recognize the chickpea crust from this pizza recipe– I like it as a super simple gluten-free option, plus it’s full of protein. I used this vegan cream cheese but I also think coconut yogurt would be a great swap (here’s my local favorite for those in NYC).

Vegan Berry Breakfast Pizza + Gluten-Free Chickpea Crust
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
chickpea crust
  • 2 cups chickpea flour
  • 1 cup water
  • 2 tsp olive oil
  • dash of salt
toppings
  • ¼ cup vegan cream cheese
  • 2 cups mixed berries
  • 2 tablespoons peanut butter
  • 2 tablespoons shredded coconut
Instructions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. To prepare the chickpea curst, stir together flour, water, olive oil and salt in a medium bowl.
  3. Spread mixture out in a circular shape (Or multiple circles if making individual pizzas) on the baking sheet until it's about ¼" thick. Bake for 15. Remove from oven and gently flip parchment paper and crust upside down on baking sheet. Pull baking sheet away from crust. Bake for 5 more minutes.
  4. When the crust is done baking, spread vegan cream cheese on top. Top with berries, drizzle with peanut butter and sprinkle shredded coconut over everything. Slice and enjoy.

 

 

 

 

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