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I’m always being asked to come up with breakfast recipes to help convince kids to move away from the processed cereal aisle, to a more nourishing start to the day. This Breakfast Fruit Pizza may be your answer. It jams a lot of protein, good fats and fibre into each slice and is easy to make ahead for a breakfast on-the-go.

Protein deficiency

In my experience, insufficient dietary protein is surprisingly common. The one thing that a swing towards processed foods has done, is dramatically reduce the amount of protein many kids (and adults) consume. You see most processed, convenience foods are generally a combination of fat and carbohydrate (breads, breakfast cereals, crackers, muesli bars, pasta and noodles). Anything with a shelf life is generally protein deficient.

Although it’s rare to see frank protein deficiency, subclinical signs are increasingly common. These include:

• poor immune responses (getting sick frequently or difficulty recovering from illness)
• poor appetite or very picky (or more of a snacker, craving simple carbohydrates)
• poor concentration and trouble learning
• moodiness and mood swings
• poor sleep patterns
• muscular weakness, aches and pains
• poor growth and development (failure to thrive)
• skin problems
• delayed wound healing

The importance of protein

Protein is essential to form antibodies to protect your body from foreign invaders, such as disease causing bacteria and viruses. So ensuring you and your family are eating adequate amounts of protein is really important, especially at this time of the year when our immune systems need to be at their best.

In addition to supporting immune function, protein is used to make digestive enzymes, to repair the digestive tract, to grow skin, hair, and nails, make blood cells, form strong bones, to build muscle, to make hormones, to stabilise our blood sugar (so we have lots of energy and good focus)….as well as many more critical functions.

We cannot store protein, so it’s safe to say, that in order to replace, rebuild and repair, we need to consume protein very regularly.

Breakfast is a meal where protein is most critical, but is often lacking the most. No matter the claims, it’s a stretch to find anything in the supermarket isles that’s nutritionally adequate for breakfast. Not only that, but most exceed the World Health Organisations recommended daily intake of sugar in one foul swoop.

Personally, we eat a cooked breakfast a few days a week, but I also love to mix it up with other nourishing brekkies as I don’t always have time for cooking. The best thing about this Breakfast Fruit Pizza is you can make it ahead and keep it in the fridge or freezer until you are ready to enjoy it. My family also loves it as a snack for arvo tea.

The vast world of protein powders

I really wanted this breakfast pizza to have a protein rich base, so you’ll see I’ve boosted it with my favourite, wholefoods protein powder.

Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

Most also contain absolutely no plant fibre, good fats or micronutrients (vitamins and mineral) so nutritionally they are incomplete and not at all reflective of a well rounded, whole food meal. Thankfully, there are a select few which offer balanced nutrition and do what we need them to do – provide a sustaining, nutritious supplement, and here’s the clincher, that actually tastes good. It’s just got to taste good right?

What to look for when choosing protein powders

When choosing a wholefood-based protein powder, there are several key factors to consider to ensure you’re getting a good-quality and effective product:

Ingredients: Look for a protein powder that is derived from wholefood sources, such as pea protein, brown rice protein (preferably non GMO, sprouted and fermented), hemp protein, or a blend of these. If you’re okay with dairy, choose a Whey based protein powder, ensure it is grass-fed and/or organic. Avoid products with additives, artificial flavours, excess sugar or artificial sweeteners.

Nutritional Profile: Assess the nutritional content beyond just protein. Look at the levels of essential amino acids, vitamins, and minerals present in the powder. A good wholefood-based protein powder will offer a range of nutrients beyond just protein.

Allergen Information: Consider any allergies or dietary restrictions. Wholefood-based protein powders are often suitable for those with common allergies (e.g., dairy, soy, gluten), but always check the label for potential allergens.

Taste and Texture: Personal preference matters too. Choose a protein powder that tastes good to you and mixes well with your favourite fruits and fluid (I love making smoothies with coconut water and yoghurt) or add protein powder to recipes like pancakes, overnight oats or chia puddings. Some wholefood-based powders can have a grainier texture, which may be a consideration.

By considering these factors, you can select a wholefood-based protein powder that aligns with your dietary preferences, nutritional needs, and taste preferences, ensuring you get the most out of your protein supplement.

GoodnessMe have a fabulous selection of clean protein powders, you can take a look HERE.

Health benefits

The almond meal and nuts provide healthy fats and protein, which help keep you full longer. Protein powder adds an extra boost of muscle-supporting nutrients, while the fruit adds natural sweetness and antioxidants. The cinnamon yoghurt topping provides a delicious way to add gut-friendly probiotics to your morning meal.

Ingredients

For the base, you’ll need pecans or walnuts, almond meal, wholefood protein powder, arrowroot flour, coconut flour, an egg, and your choice of sweetener (rice malt syrup, honey, or maple syrup). For the cinnamon yoghurt topping, use full-fat natural yoghurt (or coconut yoghurt) and ground cinnamon, with sweetener to taste. Top with your favourite fruit.

How to make this brekkie pizza

Preheat your oven. Mix the dry ingredients in a large bowl, then whisk the egg, sweetener, and vanilla extract in a jug. Combine both and form a dough, adding coconut flour if needed. Roll the dough into a thin base between two sheets of baking paper, then bake for 15 minutes. Let the base cool, then spread the cinnamon yoghurt over it and top with fresh fruit (I love raspberries, blueberries, strawberries and blackberries).

Serving suggestions and how to store

Serve your breakfast fruit pizza immediately after assembling, or store the base in the fridge or freezer. To serve later, just top with yoghurt and fruit when ready to eat. This makes for a perfect grab-and-go breakfast!

Vary this to suit your dietary needs

For a chocolate version, use chocolate-flavored protein powder and add cacao to the base. For a fructose-friendly option, choose rice malt syrup and top with berries and kiwi fruit. You can also make this egg-free by using a flax or chia egg, and to make it vegan, use a plant-based protein powder and coconut yoghurt.

Print Recipe

5 from 3 votes

Breakfast Fruit Pizza

This Breakfast Fruit Pizza jams a lot of nourishment into each slice and is easy to make ahead for a breakfast on-the-go.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast, Snack

Servings: 4

Author: Georgia Harding

Ingredients

• 50 g pecan or walnuts (½ cup) roughly chopped
• 125 g almond meal (1¼ cup)
• 40 g wholefood protein powder - or extra nut meal or ground seeds
• 2 tbsp true arrowroot flour 
• 1 tbsp coconut flour
• 1 egg/s
• 2 tbsp rice malt syrup, honey or maple syrup
• 1 tsp vanilla

Cinnamon yoghurt

• 250 g natural, Greek or coconut yoghurt (1 cup)
• ½ tsp ground cinnamon
• 1 tbsp rice malt syrup, honey or maple syrup (optional)

Fruit

• 1 cup/s fruit of choice

Instructions

• Pre-heat the oven to 180°C/350°F (fan-forced).
• In a large bowl, mix together the nuts, almond meal, protein powder, arrowroot and coconut flour.
• In a jug whisk the egg, sweetener and vanilla. Add to the dry and mix until a dough forms.
• If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough.
• Place onto a piece of baking paper and flatten into a oval/ rough rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
• Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
• Allow to cool completley and keep in the fridge until ready to serve.
• Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
• Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice crumb-free slice, cut chilled, on a chopping board with a large sharp knife.

Thermomix

• Start by chopping yor pecans or walnuts. Pulse (turbo button) 1-2 times to roughly chop.
• Add the almond meal, protein powder, arrowroot and coconut flour. Mix 30 seconds, speed 5.
• Add the egg, sweetener and vanilla and mix 10 seconds, reverse speed 5.
• If it's too wet, add coconut flour teaspoon at a time to form a slightly sticky dough. Mix 5 seconds, reverse speed 5.
• Place onto a piece of baking paper and flatten into a oval/ rectangle. Place another piece of baking paper on top and roll until a thin, flat base is formed.
• Peel off the top layer and place onto a baking tray. Bake for 15 minutes.
• Allow to cool completely and keep in the fridge until ready to serve.
• Make the cinnamon yoghurt by mixing the cinnamon, sweetener and yoghurt together.
• Assemble by smearing the cinnamon yoghurt over the base and topping with the fruit. To get a nice even slice, cut once chilled, on a chopping board with a large sharp knife.

Store

• You can store the base either whole or sliced in the fridge or freezer. Then simply top with yoghurt and fruit and enjoy for breakfast.

Notes

Chocolate Pizza

Use the chocolate flavoured protein powder plus a tablespoon of cacao in the base.

Fructose friendly

Choose rice malt syrup as your sweetener and top with berries and kiwi fruit (or any tolerated fruit).

Egg-free

Sub the egg with a flax of chia egg.

Vegan

Use a flax or chia egg, a vegan protein powder, rice malt or maple syrup and top with coconut yoghurt.

 

I hope you and your family love this simple, delicious and sustaining breakfast.