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! Jump to recipe →
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.
Breakfast Pizza
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!
Breakfast Pizza: Peanut Butter Banana
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.
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.
Do the tortillas have to be frozen? This looks great! I will be trying this tomorrow morning with my kiddos!
The frozen tortillas make spreading the peanut butter easier and provide a little extra baking time so the bananas get nice and warm and sweet – but you could try it with unfrozen and see how it goes. 🙂
My kiddo would love this!
How could I do this in an oven? Temp and time?
(thanks!)
Hi Natasha – I’m guessing here because I’ve only made this in my toaster oven, but I would say place the pizza on the middle lower rack in a preheated oven at 400 degrees F and bake for 6-8 minutes. Keep a close eye on the crust and adjust the cook time for when the edges begin to turn brown. Also, a pizza screen will likely yield better results vs. a pan. Hope this helps! Let us know how it goes!