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blueberry lemon breakfast pizza

Nutrition Info
  • Calories: 294.7
  • Fat: 13.1g
  • Carbohydrates: 42.2g
  • Protein: 5.4g


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)
Cooking spray

1 c. frozen blueberries
1 c. orange juice
1/4 c. sucanat (or honey)
1 tbsp. cornstarch
1/4 c. warm water

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.

Serving = 1 slice.

Number of Servings: 8

Recipe submitted by SparkPeople user BACKTOHERROOTS.