Pizza for breakfast! And I don’t mean the cold leftover pizza my husband is fond of having on Sunday mornings.
This breakfast pizza is especially made for the first meal of the day – featuring:
- Warm gooey peanut butter
- Sweet bananas and raisins
- Crunchy sunflower seeds
- And fragrant cinnamon
Elvis and my lovely daughter inspired this recipe. I’ve heard the king of rock and roll was fond of peanut butter and banana sandwiches and my daughter also favors them.
However, the only kind of store-bought gluten-free bread my daughter deems edible are Udi’s gluten free bagels.
As much as I would like to be the mom who keeps a steady supply of homemade gluten-free bread on-hand I just can’t seem to master that level of perfection.
So, instead I try to add some variety to my daughter’s diet by getting creative with store-bought items that pass muster.
Since bagel sandwiches are a common item in my daughter’s lunch bag I wanted to come up with something different for breakfast.
Food for Life Brown Rice Tortillas don’t roll very well but they make excellent thin pizza crust. Thus the peanut butter banana breakfast pizza was born!
I was concerned the natural peanut butter would become too runny when heated, but spreading it on a frozen tortilla helped it set before it was placed in the oven.
The sweet flavor of cooked bananas, chewy raisins and the crunch of sunflower seeds combined with warm peanut butter on a crispy crust is a delicious way to start the day!
Peanut Butter Banana
- 1 frozen gluten free or whole grain tortilla (I used Food For Life Brown Rice Tortillas)
- ¼ cup natural peanut butter
- ½ banana, diced
- 1 tbs raisins
- 1 tbs raw sunflower seeds
- 3-4 dashes of cinnamon
- 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.
Note: 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.