Description
Oatmeal cookie-like crust spread with Wild Blueberry Sauce and Nutella®
Ingredients
Scale
- 1–2 teaspoons cornmeal
- 1 ½ cups oats (quick or old fashioned, uncooked)
- 1 teaspoon baking powder
- Dash of kosher or sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
- ½ cup almonds, ground in food processor about 70 almonds (or 2.96 oz almond flour)
- ½ cup milk
- ½ cup mashed banana, about 1 ½ bananas
- 1 egg
- ¼ teaspoon almond extract
- 1/2 cup frozen Wild Blueberries
- 3–4 tablespoons chocolate hazelnut spread (such as Nutella®)
- Wild Blueberry Sauce
- Greek yogurt cream cheese topping
Instructions
- Preheat the oven to 375°F. Sprinkle cornmeal on pizza stone (or line roasting sheet with parchment paper,) set aside.
- In a large bowl, combine oats, baking powder, salt, cinnamon, sugar and ground almonds (it’s OK if there are a few lentil-sized bits of almond after grinding.) In a medium bowl, combine milk, banana, egg, almond extract. Gently stir milk mixture into oat mixture just until blended. Fold in frozen Wild Blueberries
- Spread batter into 9-inch-circle on pizza stone (or lined baking sheet.)
- Bake 12-15 minutes until set. Cool completely.
- Meanwhile, make Wild Blueberry Sauce; cool completely.
- Mix together Greek yogurt and cream cheese for topping: About 2 tablespoons plain Greek yogurt + 2 tablespoons 1/3-fat cream cheese.
- Spread crust with chocolate hazelnut spread until about 1-inch of edge. Spread about 1 1/2 cup Wild Blueberry Sauce onto hazelnut spread. Top with a dollop of Greek yogurt cream cheese topping.
Notes
If served for brunch, make the crust, Wild Blueberry Sauce and Greek yogurt cream cheese topping the night before. Assemble the morning of; pizza can be served immediately or several hours after making if refrigerated.