This gluten-free vegan breakfast pizza, featuring the sweet flavor of cooked bananas with warm peanut butter spread on a crispy crust is a delicious way to start the day!
NOTES:
I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Ingredients:
- 1 large tortilla frozen (I used Food For Life® Tortillas)
- 1/4 cup natural peanut butter
- 1/2 banana diced
- 1 Tbsp. raisins
- 1 Tbsp. raw sunflower seeds
- 3-4 dashes cinnamon
Instructions:
- Preheat toaster oven to 400 degrees. (Use pizza and convection settings if available.)
- Place frozen tortilla on a pizza screen.
- Spread a thin layer of peanut butter on the tortilla to within ½ inch from the edge.
- Sprinkle diced banana, raisins and sunflower seeds evenly over the peanut butter.
- Add 3-4 dashes of cinnamon.
- Place pizza in the oven and bake for approximately 4 minutes or until edges of the tortilla begin to turn brown.
- Allow pizza to cool for 2 minutes on a wire rack – then slice and enjoy.
NOTES:
I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
