One of my very favorite characteristics of breakfast is it’s complete abandon of the typical savory-to-sweet meal rules and regulations.
Breakfast is revolutionary. Breakfast is where a stack of sweet cakes dripping with maple syrup is considered a meal, and a cupcake, without the frosting, is called a “muffin”. Breakfast is where we allow ourselves to eat dessert, without calling it dessert.
And really, who doesn’t want to start their day off with dessert?
Despite its whole wheat crust and fresh fruit, this breakfast pizza doesn’t just straddle the line between breakfast and dessert, it jumps over the line and runs so far into dessert territory that the border isn’t even in sight anymore.
That’s alright though. Today is Sunday. You can go back to having green monsters for breakfast on Monday.
1/2 c. warm water
1 pinch salt
2 tbsp. honey
1 1/2 tbsp. butter, melted
1 c. whole wheat flour
1/4 c. oats
1 tbsp. chia seeds (optional)
1/4 tsp. cinnamon
1 tsp. yeast (half a packet)
1 c. frozen blueberries
1 c. orange juice
1/4 c. sucanat (or honey)
1 tbsp. cornstarch
1/4 c. warm water
LEMON CREAM CHEESE
8 oz. cream cheese, softened
Zest and juice of one lemon
1 tsp. vanilla
1/4 c. sucanat (or honey)
Plus additional fresh blueberries for topping, about 1/2 cup.
For crust: Preheat oven to 450°. Place all ingredients (in order) in the bowl of a mixer fitted with a dough hook. Turn on low until just combined, then increased speed to medium-low and let dough mix until soft and smooth, about 7 minutes. Form into ball, coat with cooking spray and return to bowl. Cover and let rise in a warm place for 10 minutes. After rising, form into disc and roll out on floured surface to fit a 14″ pizza pan. Place in greased pan and roll in edges if necessary. Cut slits into crust and bake for 10 minutes, or until the crust is golden brown and cooked through.
For blueberry syrup: combine blueberries, orange juice and sucanat in a saucepan over medium-low heat. Bring to a boil. Mix cornstarch and water in a small bowl, and then stir into boiling syrup mixture. Sauce should thicken immediately. Boil for 1 minute and then remove from heat.
For lemon cream cheese: place cream cheese in bowl mixer and blend until smooth. Add remaining ingredients and mix until well incorporated.
To assemble: Spread cream cheese over cooled crust. Top with sauce and sprinkle with fresh blueberries. Cut into 8 slices.
I know that recipe look complicated, but I promise you, it isn’t. I pulled the whole pizza together in under 30 minutes.
First step is to pull together the crust. I used my standard pizza crust but slightly modified to be sweet instead of savory (garlic blueberry lemon breakfast pizza just didn’t sound as appealing).
In place of garlic, I used cinnamon. In place of olive oil, melted butter. Honey for sugar. And replaced some of the flour with oats and chia seeds. Method is the same, though. Mix until incorporated.
Then up the power and let the mixer knead the dough for 5-7 minutes, or until it is smooth and unsticky.
Form into a ball, coat with cooking spray, cover and let rise in a warm spot for 10 minutes.
Meanwhile, we can make the blueberry sauce and cream cheese. Combine orange juice, frozen blueberries and sucanat in a saucepan.
Heat on medium-high and bring to a boil. Mix some cornstarch with warm water and add to the syrup. Boil for another minute or so until it is nice and thick. Remove from heat.
For the cream cheese, mix cream cheese, the juice and zest of one lemon, vanilla and sucanant in your mixer bowl.
Whip at a hefty speed until smooth and fluffy, just a few minutes.
Set the cream cheese and blueberry sauce aside and move back to the crust. Preheat oven to 450° and form dough into a disc on a floured surface.
Roll out to be just a bit bigger than your 14″ pizza pan.
Place in greased pan and either trim, roll in or crimp the edges.
Poke holes in the middle of the crust with a fork, and then bake for 10 minutes in the preheated oven. Or until it is brown and looks something like this:
Now, assembly time! Spread on the cream cheese (and try to resist the urge to just eat it from the bowl with a spoon).
It doesn’t need to be perfect, just cover the crust nicely.
Pour on blueberry sauce.
Sprinkle with fresh blueberries.
Marvel in your creation.
Cut into eight slices and prepare for the ground you walk on to be worshiped.
I’m gonna go get another slice. Blueberry Lemon Lunch Pizza!
Subscribers get first access to new content, exclusive recipes, giveaways, tons of freebies, behind-the-scenes updates, and a totally free eBook just for signing up!
Save my name, email, and website in this browser for the next time I comment.
This looks delicious! I love sweet things for breakfast
Meee too! Actually, I love anything for breakfast. :P
This looks soooo good! Great post with amazing pictures1 Keep up the great blogging
Stay Calm Have a Cupcake
Thank you so much!
Your pictures drew me in and your recipe looks fantastic! Thanks for sharing~
So munch on, crunch on, take your nuncheon, / Breakfast, supper, dinner, luncheon!
At Wholefully, we believe
vibrant, glowing health
is your birthright.
The free Living Wholefully Starter Guide is packed full of tips, tricks, recipes, and a 14-day meal plan to get you started on the road to vibrant health.
Welcome to Wholefully! Our goal is to empower you to take control of your own health. Let us show you the holistic wellness tools you need to nourish your body and uplift your mind.
In this totally free (yup!) digital book, I share with you everything you need to get started living the Wholefully life—clean eating, green beauty, natural home, self-care, mental health—we cover it all!
Many outgoing links on Wholefully are affiliate links. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Wholefully/Back to Her Roots, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Any specific health claim or nutritional claims or information provided on the website are for informational purposes only. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. See full disclosures »
We are using cookies to give you the best experience on our website.
You can find out more about which cookies we are using or switch them off in settings.
You can adjust all of your cookie settings by navigating the tabs on the left hand side.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.