PREP TIME : 15 mins
COOK TIME : 20 mins
TOTAL TIME : 35 minutes
1 egg, large
1 teaspoon vanilla extract
¼ cup honey
2 tablespoons coconut oil, softened
2 cups blanched almond flour
½ cup coconut flour
½ teaspoon baking soda
1/16 teaspoon (pinch) salt
For me the filling
3 oz. cream cheese
1/2 cup nonfat Greek yogurt
1.5 – 2 tablespoons honey (or more depending on how sweet you like it!)
zest from 1/2 lemon
1/2 cup blueberries
1/2 cup strawberries
1/2 cup blackberries
1.Preheat oven to 350ºF and grease a 10-inch cast iron or round pan. Set aside.
2.Mix wet ingredients in a medium size bowl. Set aside.
3.In a separate bowl, mix dry ingredients.
4.Slowly add dry ingredients to wet ingredients. Dough will be thick, and it’s easier to mix and kneed the dough with your hands until combined (it helps to wet your hands with water to keep dough from sticking to your hands). Form into a ball.
5.Place dough ball into your greased round pan and evenly flatten dough to the bottom of the pan.
6.Take a greased spatula and carefully separate cookie dough from the edge of the pan to make removal easier after baking (see photo for example).
7.Bake for 14-17 minutes.
8.While crust is baking, place all ingredients for the filling into a blender or single serve smoothie cup and blend until smooth. It should be thick and creamy.
9.Let crust cool and then remove from pan. Evenly spread filling over the top of the crust.
10.Decorate fruit pizza with berries and garnish with lemon zest.
11.Place in fridge and let set for 15-20 minutes.
Serving Size: 1/12