August marks the most wonderful time of the year. No not the start of the holiday season. Even better...back-to-school season! That’s right folks, it’s that time of year where parents across the country are rejoicing.

Although the back-to-school season marks the start of routine for all family members, there is a lot to do in order to prepare. Check one thing off of your list of things to do with this Back-to-School Breakfast Pizza recipe, which will make mornings both easy and super delicious. Don’t forget to save a slice for yourself!

*This recipe is gluten-free, refined sugar-free and Vegan. Extra credit for you!

Pizza Crust Ingredients:

• 8 individual Chocolate Chocolate Chunk Cookies or Cinnamon Oatmeal Raisin Cookies. Your choice! (Be sure to use enough cookies to make 1 ½ cups of cookie crumbles). 

• 4 tablespoons melted coconut oil

Vegan Cream Cheese Frosting Ingredients:

• ½ cup Vegan butter or ¼ cup of unsweetened applesauce
• 8 ounces Vegan cream cheese like this Cashew Cream Cheese
• 3-5 cups of organic powdered sugar or you can make your own with this easy recipe 

*If you do not want to use organic powdered sugar, you can always sweeten your recipe with a drizzle of a natural sweetener like agave, date paste, honey or maple syrup. If Vegan, opt for agave, date paste or maple syrup instead of honey.

Pizza Toppings:

• Blueberries
• Kiwis
• Strawberries

*You can also try sweet and savory toppings like bananas, a drizzle of your favorite nut or seed butter, cocoa nibs and unsweetened shredded coconut flakes. If you want to get really creative, use pizza toppings that are the same colors as your children’s school’s official mascot. Go team go!

Directions:

#1 Place cookies in a food processor and blend until cookies create 1 ½ cups of cookie crumbles, which is roughly 8 cookies. 

*If you want a thicker crust, make 3 cups of cookie crumbles or 16 cookies.

#2 Melt 4 tablespoons of coconut oil and pour over cookie crumbles then blend again until cookie crumbles are well mixed with the melted coconut oil. 

*If using 3 cups of cookie crumbles, add 8 tablespoons of melted coconut oil instead of 4.

#3 Place cookie crumble mixture into a 9-inch pie pan and press out evenly using a spatula.

*If using 8 cookies, you should have enough crumbles to fully fill the bottom of the pie pan. However, if you want a thicker cookie crumble crust or cookie crumbles on the side of the pie pan, use 16 cookies instead of 8 cookies.

#4 Pop the cookie crumble crust into the fridge to chill while you make the Vegan cream cheese frosting.

#5 In a large mixing bowl, add softened vegan butter (or applesauce) and whisk, then add Vegan cream cheese until the mixture is thoroughly combined and is creamy and smooth in texture.

#6 Add sifted powdered sugar (1) cup at a time until mixture is thick and easily spreadable.

#7 Remove cookie crust from the fridge then add a heaping portion of Vegan cream cheese frosting, then top with your favorite breakfast fruits like freshly sliced strawberries.

Tip: For an added touch of additional sweetness, add a sprinkle of cinnamon on top.

Be sure to tag us @maxinesheavenly so we can see your #BackToSchool Breakfast Pizza!

Thanks Ashley Martens for the recipe!