dessert / breakfast
THE PICKY EATER BLOG
MIX
1
Preheat the oven to 390°F. In a bowl, whisk flour, baking soda, cinnamon, sugar, and salt. Add oil and warm water to the mixture and form a dough.
KNEAD
2
Knead the flour on a lightly floured surface for two to three minutes. Cover the dough and allow it to rest for 10 minutes.
ROLL THE DOUGH
3
Cut the dough in half to make two 8-inch round pieces. Roll the pizza dough portions out to ½-inch thickness in between baking or parchment paper. Use a fork to poke holes into the bases and spray with oil.
BLEND HAZELNUTS
Bake the pizza dough for 5-10 minutes. Add roasted hazelnuts to a food processor and process until they resemble breadcrumbs.
4
ADD COCOA POWDER
Next, add the coconut sugar, coconut oil, vanilla, and cocoa powder and blend until smooth. Adjust sweetness to taste.
5
SPREAD NUTELLA
Once pizza has cooled, spread the Nutella mixture over the pizza. Add sliced bananas, crushed hazelnuts, and toasted coconut.
6
CUT AND SERVE
Cut the pizza into eight pieces and serve!
7
ENJOY
Enjoy this pizza either warm or cold. Store the leftovers in the refrigerator for four days.
8
SWEET, TASTY, DELICIOUS
Make this pizza gluten-free with gluten-free flour!