Oatmeal Breakfast Pizza

Prep: 10 minutes plus cooling
Bake: 25 minutes • Serves: 4

Nonstick cooking spray
1 cup Best Yet® quick oats
2 tablespoons Best Yet® all-purpose flour
2 tablespoons flaxseed
2 tablespoons Best Yet® unsalted butter, softened
2 tablespoons Best Yet® sweetened flake coconut
1/2 cup Best Yet® original whipped topping, thawed if necessary
1/2 cup Best Yet® plain nonfat Greek yogurt
1/2 cup sliced bananas, blueberries and/or strawberries
1 tablespoon Best Yet® honey
2 tablespoons unsalted roasted sliced almonds

1. Preheat oven to 400°. Line rimmed baking pan with parchment paper; spray with cooking spray. In food processor, process oats, flour, flaxseed, butter, coconut and 1/4 cup water on high 1 minute or until a sticky dough forms. On prepared pan, press dough into 9-inch circle; bake 25 minutes or until edges are golden brown. Cool crust slightly; transfer to cutting board.

2. In medium bowl, stir whipped topping and yogurt; spread over crust and top with fruit. Drizzle pizza with honey; sprinkle with almonds and cut into 8 slices.

Approximate nutritional values per serving (2 slices):
265 Calories, 13g Fat (7g Saturated), 17mg Cholesterol, 21mg Sodium,
31g Carbohydrates, 4g Fiber, 11g Sugars, 7g Added Sugars, 8g Protein

Chef Tip:
Customize the pizzas with other toppings such as kiwi, raspberries, mango, walnuts, pecans and/or chia seeds, or garnish with mint leaves and/or ground cinnamon.