Tropical Smoothie Berry Breakfast Pizza

Tropical Smoothie Berry Breakfast Pizza made with a gluten free oat crust and topped with a Greek yogurt dragon fruit smoothie and fresh fruit. A delicious breakfast or dessert for summer that’s made in a blender!

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I am all about the breakfast pizzas this month! Hopefully, you didn’t miss the other one I post because um, yeah that coconut crust is TO DIE! That breakfast pizza was a light and savory one that could easily double as dinner.

This is a sweet Tropical Smoothie Berry Breakfast Pizza and I’m telling you right now. Your world is about to be rocked with this amazing smoothie berry breakfast pizza! There is not anything like it and it could not be easier either. It’s perfect summer and anyone you make it for, is gonna love you. Guaranteed!

You see it all started one morning when it was smoldering hot outside. Hello Phoenix heat! I just got back from a 3 mile walk and was really craving something cold like a smoothie with fresh berries, but part of me also wanted something hearty and filling like oatmeal. I know, sometimes I just can’t make up my mind.

So I popped my head in the freezer and that’s when I saw those pink pitaya frozen packs staring back at me that I bought months ago and still hadn’t used. That’s when it came to me. Tropical Smoothie Berry Breakfast Pizza. I mean, seriously you could not ask for a better sweet breakfast and it’s good for you too!

The crust is made with a simple gluten free oat mixture that tastes almost identical to graham crackers. Yep! You better believe this crust is gonna be in a zillion other recipes to come. Then it’s topped with an easy Greek yogurt dragon fruit cream, fresh fruit and mint. Holly banana balls! Just typing this is making me hungry.

For the cream, you should be able to find pitaya packs in the frozen food section near the frozen berries and acai packs. If you can’t find them, feel free to substitute with acai or another frozen fruit. It’s easily customizable so you can be creative here! Making food doesn’t have to be a chore. It can be fun too!

Now, who’s coming over for some of this yummy goodness?

5 from 1 vote

Servings: 6 servings

Easy Fruit Pizza Recipe

By Megan Olson

Easy Fruit Pizza made with a simple oat crust and topped with a Greek yogurt topping and berries. A delicious low calorie summer dessert!

Prep: 10 minutes mins

Cook: 20 minutes mins

Cool Time: 10 minutes mins

Total: 40 minutes mins

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Ingredients 

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For the crust:

• ▢ 2 cups Gluten Free oat flour, or regular oat flour
• ▢ 1/4 cup Olive Oil, or melted coconut oil
• ▢ 2 tablespoons Unsweetened Almond Milk, or milk of choice
• ▢ ½ teaspoon Baking Powder
• ▢ ¼ teaspoon Sea Salt

For the cream:

• ▢ ⅔ cup Greek Yogurt, plain
• ▢ 1 Pitaya Smoothie Pack, or you can use acai or frozen fruit
• ▢ ½ tsp Vanilla Extract
• ▢ 3 drops Stevia, or sweetener of choice

Toppings:

• ▢ ⅓ cup Mango, chopped
• ▢ 1 Kiwi, peeled and chopped
• ▢ ⅓ cup Blueberries
• ▢ ⅓ cup Strawberries, sliced and hulled
• ▢ ⅓ cup Blackberries

US Customary – Metric

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Instructions 

• Preheat the oven to 350 F. Spray a round baking pan with cooking spray. Use a paper towel to spread it around coating the sides and bottom evenly.
• To a blender or food processor, add the ingredients for the crust and blend a few seconds until it becomes a dough-like consistency.
• Transfer the dough to the baking pan. Using your fingers, press the dough evenly into the edges of the baking pan. Bake for 20 minutes. Remove from the oven and allow the crust to cool 10 minutes.
• While the crusts cools, prepare the yogurt topping by adding the ingredients for it to the blender you used for the crust. Blend until creamy and smooth.
• Spread the yogurt topping over the crust in an even layer. Top with sliced fresh fruit and berries, mint leaves and drizzle with honey as desired.

Notes

• Make oat flour by blending rolled oats on high until they reach a powdery, flour-like consistency.
• Don’t over bake the crust, or it will turn hard and crumbly, which makes it hard to cut and eat.
• Additional crust options to make this recipe easier: Use a pre-made pie crust bought from the store, use crescent roll and spread into a pie crust or you can make my low calorie pie crust.
• Line your baking pan with parchment paper after oiling it to avoid it sticking. Cut the parchment into a circle that fits the bottom of the baking pan. When it finishes baking, let it cool for 10 minutes, then loosen the edges of the crust from the sides of the pan with a spatula.
• Will keep in the refrigerator overnight.

Nutrition

Serving: 1slice, Calories: 297kcal, Carbohydrates: 36g, Protein: 9g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 1mg, Sodium: 133mg, Potassium: 260mg, Fiber: 4g, Sugar: 7g, Vitamin A: 149IU, Vitamin C: 22mg, Calcium: 82mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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