This light yet calorie- and nutrient-dense sweet pizza dessert recipe is perfect for a healthy “bulk”, but whatever your fitness goals you can enjoy at least one delicious slice!
Unlike most sweet treats, it has balanced macros and is easily tailored to your specific goals, just add more oats for a higher carbohydrate meal or replace some of the oats with ground almonds for a higher fat option.
Linseeds are a fantastic source of omega 3, and the oats’ high soluble fibre content slows the release of the natural sugars into your bloodstream. Using unflavoured casein allows the bananas and nut butter to add a subtle sweetness, but if you prefer a chocolate base just add a few tablespoons of cacao or cocoa powder. The recipe is also egg-free, so is a perfect cake alternative for anyone with an allergy.
Servings: 1 large pizza
Macros*: 2,510 calories, 133g carbs (53g sugar), 172g fat, 110g protein, 48g fibre
- 2 bananas, mashed
- 3 tbsp coconut oil, melted
- 100g (five scoops) oats
- 50g roasted chopped hazelnuts
- 100g almond butter
- 60g (two scoops) unflavoured, unsweetened casein powder
- 1 courgette, grated
- 30g (approx. 3 tbsp) whole linseeds
- 14g (approx. 2 tbsp) ground linseeds or coconut flour
- Milk (I used Koko dairy alternative coconut milk)
- Pre-heat your oven to 180°c (160°c for fan ovens).
- Beat the bananas, coconut oil, almond butter and courgette together in a large bowl, then add the dry ingredients.
- Stir well, combining all the ingredients until your mixture has a dough-like texture. Add a little milk if the mixture is too dry, and extra ground linseeds or coconut flour if it’s too wet.
- Line a pizza tray or baking tray with greaseproof paper, then spread your dough out in a circle.
- Bake for 15 minutes, or until a skewer comes out clean. Leave to cool for five minutes before “icing” with Greek yoghurt, or serve hot from the oven with cacao nibs and fruit.