It’s about that time to celebrate red, white, and [blue]berries.
The irony of writing that opening line and realizing that there are in fact zero blueberries on your pizza. Um.
When I saw that sunflower seed butter (AKA sunbutter) on sale at Whole Foods Market Upper Arlington for a whopping $1.99 a pound, I immediately wanted to slather it on everything.
Toast.
Cherries.
Bloobs.
Pizza. The breakfast kind.
Remember my beloved chickpea flour breakfast pizza? Of course you do! This is like his sweet cinnamony little sister. It’s one of those recipes where I put “breakfast” in the title because it’s slightly sweet but not quite dessert-esque, hence: break the fast.
This recipe is beyond forgiving. If you’re a cinnamon monger like mwah, then double the cinnamon. Feeling spicy? Add some raw cacao and a tiny pinch of cayenne. Want to live on the wild side? Double the maple syrup and call it a HASHTAG TREAT YO’SELF.
Because lezbehonest…a “drizzle” of maple syrup is an invitation to treat your pizza like a pancake and drown that shiz.
Scoot your bottom over to Whole Foods and buy all the sunbutter in the land while you still can. You won’t find this stuff in the jar for less than three times the price. With nine grams of plant-powered protein, 20% of the daily value of vitamin E, and four grams of cholesterol-lowering fiber per serving, this stuff is a nutrition powerhouse. Sunbutter is a great option for those with nut allergies as well!
And I’m prooooud to be an American, where at least I know I’m freeeeee! And I won’t forget the… sunflower seeds.
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A delicious flourless pizza loaded with fresh fruit for the perfect filling breakfast!
Ingredients
For the crust:
- 1/4 cup chickpea flour
- 1/4 cup almond milk
- 2 tsp pure maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
For the toppings:
- 1–2 tbsp sunflower seed butter
- Sliced fruit of choice (I like strawberries, blackberries, and blueberries)
- Flaked coconut (optional)
- Drizzle of pure maple syrup
Instructions
- Heat a medium skillet sprayed with cooking spray over medium heat.
- Whisk together the crust ingredients until smooth.
- Pour batter into hot pan and cook for 4-6 minutes, or until firm and easy to flip.
- Flip and cook for another few minutes, or until set.
- Top with sunbutter, sliced fruit, coconut, and maple syrup.
[Tweet “Cheers to red, white, and blue! Fruity Flourless Breakfast Pizza via @TheHummusapien @WFMUpperArlington”]
This post is part of my ongoing partnership with Whole Foods Market Upper Arlington. Thanks for supporting the companies that support Hummusapien!
Rebecca @ Strength and Sunshine says
This is the greatest. cutest, celebratory breakfast! I’m digging that crust! Awesome Alexis!
Arman @ thebigmansworld says
Okay, I am officially moving purely for the price of Sunbutter. In australia it’s the cost of a small child and in New York, it’s the cost of George Bush.
Alexis says
You’re moving purely so you can eat Alchemy’s curried chickpea salad, don’t even lie.
Anna says
loove this!! looks amazing yuumyy
https://aspoonfulofnature.wordpress.com/
Shannon says
I have never had sunbutter! Gasp! I need to get on over to whole foods stat!
Rebecca Lwin says
Yum, yum, and YUM!!! Making this pronto… just bought sun butter at Trader Joe’s. I usually make my chickpea pancakes with water but I LOVE the idea of making it with almond milk- must make it so tender and flavourful. Thanks for another winner… and your pix are beyond gorgeous. :) xxx
Alexis says
Yayyyy! Almond milk gives it a fun twist :) Enjoy!
Ashley @ A Lady Goes West says
Ohhhh yummyness. I love Sunbutter and all of the ingredients in this patriotic dish! Nice work, Alexis. :)
Hannah @ CleanEatingVeggieGirl says
You KNOW I am loving the sound of this!!!
Have an awesome 4th, Alexis :)
SS says
Would almond flour br the right consistency for a substitute?
Alexis says
Hi there, I’ve never tried this with any other flour. I don’t think it would hold with almond meal. Sorry!
Megan says
Just made this for the fam for the 4th and wow we are all in love! Chickpea flour is becoming my favorite new thing to bake with and these were just perfect!
★★★★★
Alexis says
Yayyy! Isn’t chickpea flour so fun?!
Jenna says
Soooo delicious! Made this as a post-July 4th festivities breakfast with almond butter instead of sun butter (worked with what I had in the pantry) and it rocked my world more than the fireworks last night. Super filling and yummy. You never disappoint, Alexis!
★★★★★
Alexis says
I’m so glad you liked it, Jenna! I bet it’s delish with almond butter :)
Chelsea @ NibbleonNutrition says
Looks delicious!! I’ve never used chickpea flour, but I’m a big fan of chickpea desserts so I feel like I would enjoy it! I might give this a try this week! Thanks for the recipe :)