A healthy fruit pizza with a whole grain, oatmeal cookie crust and yogurt frosting.
*Makes 12 servings
PEANUT BUTTER FROSTING:
- 2 cups (16 oz.) plain greek yogurt
- 2/3 cup peanut butter (or PB2 or other nut butter)
- 1 teaspoon vanilla
- 3 tablespoons honey, or more to taste (can substitute with your preferred sweetener)
- 1/3 cup vegetable (or coconut) oil
- ¾ cup unsweetened applesauce
- ½ cup packed brown sugar (you can use the recipe listed below for sugar-free brown sugar if you prefer)
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups whole wheat pastry flour
- 3/4 cups rolled oats (not instant)
- 1½ teaspoons baking powder
- ½ cup chopped walnuts (optional)
Varied colors make for the prettiest pizza pie…which is obviously what we’re going for. I suggest choosing from: sliced strawberries, sliced kiwi, sliced bananas, halved grapes, halved cherries, berries (blueberries, raspberries, or blackberries)
- In medium bowl, add frosting ingredients and stir until well combined.
- Taste and add more honey, if needed.
- Cover and chill at least 1 hour.
- Preheat oven to 350 degrees .
- Line pizza pan or cookie sheet with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside.
- In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined.
- Add flour, oats, and baking powder. Stir with wooden spoon until well combined. Stir in chopped walnuts.
- Transfer dough to center of parchment-covered pizza pan/cookie sheet, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and firm in center.
- Cool 15 minutes in pan on cooling rack.
- Use parchment paper “handles” to remove crust from pan and transfer to cooling rack; cool completely .
- Transfer crust onto serving plate; carefully peel off parchment paper. Turn crust over.
FROST AND TOP WITH FRUIT:
- Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge.
- Arrange fresh fruit on top in a circle.
- Serve right away, or chill for up to 4 hours before serving.
*GLUTEN FREE OPTION: Use gluten-free oats and substitute gluten-free oat flour for the wheat flour.
(Per serving – based on 12 servings per pizza pie)
Using peanut butter (or other nut butters) in frosting:
336 calories , 18 g fat , 3 g fiber, 11 g protein
Using PB2 in frosting:
272 calories, 12 g fat, 3 g fiber, 10 g protein