Coconut Berry Breakfast Pizza

"Life’s too short for boring breakfasts, don’t you think? 🤩 The sunshine is out again today so I whipped up this gluten free, no bake BREAKFAST PIZZA! 😛 An oat, almond butter and buckwheat base topped with coco yoghurt, berries, pistachios and quinoa pops! 💕 The base for this one is the best I’ve ever made, it doesn’t crumble and sets really well in the freezer in just 10 mins!"

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  • Recipe Card
Prep time 5mins
Cook time 10mins

Recipe Card


  • 2 cups oats
  • 1/2 cup raw buckwheat
  • 1/2 cup sunflower seeds
  • 1/2 cup almond butter
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup water
  • Coconut yogurt, for topping
  • Berries, for topping


  • Step 1

    Add oats, buckwheat and seeds to a blender and process until crumbly. Add in all remaining ingredients apart from the water and pulse to combine. Slowly add water and process until the mixture starts to come together. It should stick together easily in your fingers.

  • Step 2

    Line a 9 inch tart tin/pizza tray a press dough in evenly to form the crust. Set aside in the freezer for 10 minutes to set.

  • Step 3

    Top with coconut yoghurt, berries, and other favorite toppings!