This breakfast pizza is made with a nutty cereal crust then topped with Greek yogurt and tropical fruits. It is a healthy, delicious, quick and easy breakfast recipe.
Rub a 9-inch baking pan or pie plate with coconut oil. Set aside. Preheat oven to 350°F (180°C).
Place cereal in a blender and pulse for about 5 seconds at a time, 2-3 times until coarsely ground. Alternately, place cereal in a ziploc bag then cover and crush with a rolling pin.
Place ground crushed cereal in a bowl, add in coconut oil, egg whites and salt. Mix well.
Place the cereal mixture in the prepared pan and spread evenly then press down tightly.
Bake the cereal crust in the preheated oven for 10 minutes. Take it out and let it cool completely.
Spread the Greek yogurt over the cooled cereal crust then arrange fruits on top.
Cut into wedges and serve!
1. This breakfast pizza will keep for 2-3 days in the fridge.
2. To ensure the crust comes out nicely out of the pan, cut some parchment paper into a circle then place on the bottom on the pan after greasing the pan.
3. Toasting the coconut flakes enhances the nutty flavor. It also makes the coconut crunchier. To toast the coconut flakes, place then on a skillet on medium heat and keep stirring until brown. It takes about 5 minutes.