Super Elixir Middle Eastern Breakfast Pizza

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Super Elixir Middle Eastern Breakfast Pizza

@nathaliesader

FOR THE CRUST

2 teaspoons SUPER ELIXIR Greens

9 soft dried figs (approx. heaped ½ cup)

1 cup raw pistachios

½ cup rolled oats

¼ cup raw sesame seeds

Small pinch of sea salt

4 tablespoons tahini

1 teaspoon orange blossom water

2 tablespoons raw agave syrup

FOR THE FILLING

½ cup unsweetened almond yogurt (or any plant-based yogurt)

1 tablespoon raw agave syrup

1 teaspoon orange blossom water

Zest ½ lemon

FOR THE TOPPINGS

1 ¾ cup strawberry slices

1 teaspoon agave

½ teaspoon lemon juice

1 teaspoon orange blossom water

1 tablespoon raw pistachios, chopped

Fresh mint leaves

Zest ½ lemon

To make the crust, add all the ingredients to a food processor, except the agave syrup and pulse until crumbly.

Stream the agave syrup and process until a dough-like texture forms.

Line a 9-inch pizza pan (or the base of a springform cake) with plastic or parchment paper.

Press the mixture down using your hands and smooth it evenly to form the pizza crust.

Refrigerate while you prepare the filling.

To make the filling, mix the almond yogurt with agave syrup, orange blossom water and lemon zest in a small bowl until well combined.

Slice the strawberries and add them to another bowl with agave syrup, orange blossom water and lemon juice. Let them marinade for 5 minutes.

Take the pizza crust out of the fridge and spread the yogurt mixture evenly.

Drain the strawberries and add on top of the yogurt mixture.

Garnish with pistachio crumbles and fresh mint leaves.

Refrigerate up to 5 days or keep in the freezer for weeks.

SERVES 6 - 10 slices