Pizza for breakfast? Yes you read that correctly! This gluten free chocolate hazelnut breakfast pizza is my new favourite way to brunch. Finally, a combination where pizza and chocolate can work together!

Although I love a good pancake stack or plate of gluten free chocolate waffles on the weekend, it’s also fun to experiment with new recipes. In this case, a fun autumnal breakfast recipe that I guarantee everyone can make!

A SIMPLE GLUTEN FREE BASE

This is one of those delicious recipes which seems a lot more complicated that it actually is. To make the base for this gluten free chocolate hazelnut breakfast pizza, you simply follow these three steps.

1. Add the hazelnuts to a food processor and pulse until broken down (stop before it turns into a flour consistency).
2. Next, add the chopped hazelnuts and remaining base ingredients to a large bowl and mix until fully combined.
3. Transfer the oat mixture to the prepared tins and press the base down/into sides using back of wet spoon. Chill in the freezer for 10 mins.

If you don’t have a food processor, you can chop the hazelnuts (carefully) with a knife, or crush them in a pestle & mortar. With only 5 ingredients, it’s a very simple recipe but oh so delicious!

PLAY AROUND WITH TOPPINGS

To finish off this gluten free breakfast pizza, I’ve chosen my favourite autumnal toppings: figs, blackberries, rose petals and dark chocolate. What a combination! Fresh fruit, decadent chocolate and floral rose petals are so delicious when paired together.

The beauty of this recipe is you can top the pizza with YOUR favourite toppings! Why not use your children’s favourite fruit to encourage them to eat a healthier diet? Alternatively, you could use up any leftover fruit in your fridge to help cut out food waste!

Here are some of my favourite topping combinations:

• Strawberries and chocolate
• Banana, almond butter and dark chocolate
• Raspberry and peanut butter (PB&J anyone?)

INGREDIENTS

Pizza Base
200g GF oats
75g hazelnuts
2 tbsp cacao powder
125ml honey/maple syrup
4 tbsp coconut oil, melted

Toppings
300g coconut yoghurt
Blueberries
Figs
Melted dark chocolate
Rose petals

RECIPE

1. Start by lining your tins* with parchment paper and coconut oil, set aside.
2. Add the hazelnuts to a food processor and pulse until broken down (stop before it turns into a flour consistency).
3. Add the chopped hazelnuts and remaining base ingredients to a large bowl and mix until fully combined.
4. Transfer to the prepared tins and press the base down/into sides using the back of wet spoon. Chill in the freezer for 10 mins.
5. Add the coconut yoghurt and toppings and serve immediately – enjoy!

Sophie x