Oatmeal Breakfast Pizza
1. Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with cooking spray. In food processor, process oats, flour, flaxseed, butter, coconut and ¼ cup water on high 1 minute or until a sticky dough forms. On prepared pan, press dough into 9-inch circle; bake 25 minutes or until edges are golden brown. Cool crust slightly; transfer to cutting board.
2. In medium bowl, stir whipped topping and yogurt; spread over crust and top with fruit. Drizzle pizza with honey; sprinkle with almonds and cut into 8 slices.
Chef Tip: Pizza can be customized by replacing bananas, blueberries and/or strawberries with kiwi, raspberries and/or mango, and almonds with walnuts and/or chia seeds; garnish with mint leaves and/or ground cinnamon.
- Per serving (2 slices):
- 13 g (6g Saturated) Fat
- 17 mg Cholesterol
- 13 mg Sodium
- 41 g Carbohydrates
- 6 g Fiber
- 9 g Sugars
- 5 g Added Sugars
- 10 g Protein
Directions
1. Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with cooking spray. In food processor, process oats, flour, flaxseed, butter, coconut and ¼ cup water on high 1 minute or until a sticky dough forms. On prepared pan, press dough into 9-inch circle; bake 25 minutes or until edges are golden brown. Cool crust slightly; transfer to cutting board.
2. In medium bowl, stir whipped topping and yogurt; spread over crust and top with fruit. Drizzle pizza with honey; sprinkle with almonds and cut into 8 slices.
Chef Tip: Pizza can be customized by replacing bananas, blueberries and/or strawberries with kiwi, raspberries and/or mango, and almonds with walnuts and/or chia seeds; garnish with mint leaves and/or ground cinnamon.
