Yesterday morning I woke up craving something new, and finally wanted to try my hand at making Katie‘s breakfast pizzert, with a gluten-free twist!
I busted out two new products for experimenting.
I mixed up all my ingredients (recipe below).
Put it in my greased pie dish.
And popped it in the oven… only to realize 4 minutes in that I forgot the baking powder, doh! I removed it from the oven and furiously whisked in my baking powder, which I think disrupted the coconut oil spray I used to grease the dish, because once baking was complete I had quite the difficult time removing this one!
So it came out more of a mess than a pizzert, but still tasted totally delicious. I topped this one with a sauce I made out of peanut flour, water, salt, and vanilla stevia drops. Not one to stand for defeat, I tried again in the afternoon!
This one was prepared properly, but I think I should have let it cool before removing it from the dish, as I still had a bit of trouble getting it out. Or maybe it’s the glass pie dish? Or the GF flour? Much fluffier than the last though!
Despite the fluffy appearance, these babies kept me FULL. The first pizzert actually kept me going for over 5 hours before I got hungry, and I snacked on and off on the second one in the late afternoon and evening. Amazing staying power! The second one was topped with a slightly different sauce, peanut flour whisked into some plain coconut milk yogurt and a little bit of coconut milk kefir added to thin it.
This was also my first time experimenting with the NuNaturals stevia baking blend, and I loved it! I used 2 teaspoons to sweeten the first pizzert and 1 teaspoon in the second, and both were totally amazing, just the second one being substantially less sweet than the first. Also, I know a lot of GF baked goods turn out better if you add xanthan gum (which the Bob’s Red Mill all-purpose GF flour does not have added), but since that is already an ingredient in the baking blend I didn’t add any additional, and the texture of the pizzert was delightful!
I am posting my version of the recipe, with Katie’s permission of course!
Gluten Free Breakfast Pizzert
- 1/2 cup all purpose GF flour (I used Bob’s Red Mill)
- 1 tsp baking powder (don’t forget 😉 )
- 1-2 tsp NuNaturals Stevia Baking Blend (can sub appropriate amount of stevia drops or real sugar if desired)
- slightly under 1/2 cup unsweetened vanilla Almond Breeze
- 2 tbsp unsweetened applesauce
- 1/8 tsp salt
- 3/4 tbsp peanut butter (I used Valencia crunchy)
- 1 tsp cinnamon
- 1/2 tsp vanilla bean paste (optional, I put this in the second version)
- 1/4 to 1/3 cup frozen blueberries
Mix all your ingredients together, pour into a greased pie plate, and bake in an UNpreheated oven at 420° for 10-15 minutes (both of mine took 15). Top with whatever your heart desires. 🙂 (And obviously you can switch up the fruit, leave out the peanut butter, use a different nut better, etc.)
Thanks, Katie! I am in LOVE with the pizzert!
I made some more GF bread yesterday too. I used flax eggs this time (only because I was out of regular eggs), and the bread came out doughier and didn’t rise as high. Still delicious, but I prefer the version made with eggs!
And I just have to share another yogurt mess I ate on Saturday (same as the one from WIAW) mainly because I think the pictures are pretty. 🙂
I am having fun experimenting with GF baking and look forward to trying new recipes. To the experienced GF bakers out there, any tips for me?