Fruit Pizza

My daughter has told me I should post a dessert recipe!  She loves fruit and I usually make desserts that have fresh fruit in them.  It is not very exciting to post a fruit salad (which is our most frequent dessert)! Here is a fruit pizza recipe that I made recently.  I have also made it as a fruit tart.  The base tastes like an oatmeal shortbread.  It would be a very attractive dessert for Mother's Day, or when you are having company over for a summer dinner.

Crust

1/2 cup melted coconut oil

1/2 cup coconut sugar

1/2 cup maple syrup
1 egg

1 tsp vanilla

1 cup almond flour

2 tbsp tapioca starch

2 tbsp arrowroot starch

2 tbsp coconut flour

2 tbsp millet flour

2 tbsp brown rice flour

1/2 cup quinoa flakes

1/4 cup quinoa flour

1/4 tsp salt

1 tsp baking soda

1/4 cup shredded coconut

Combine the coconut oil, sugar, maple syrup, egg and vanilla.  Slowly incorporate the rest of the dry ingredients.  Mix well.  Press dough down with oiled hands on greased, floured parchment paper on a pizza pan (I use a  pizza stone).  Keep the dough well away from the edges as it expands during baking.  Bake at 350 degrees for about 17 minutes.  Cool completely before adding toppings.  Add the toppings right before serving.

Toppings

There are a couple of options for spreads.  If you are able to eat cream cheese, you could combine cream cheese and honey or maple syrup to make a spread for the fruit pizza.  I generally use Crofter's strawberry or raspberry jam as a quick spread on the crust to keep it from getting soggy from the fruit.  Top with a variety of sliced fresh fruit such as kiwi fruit, strawberries, mandarin oranges, and bananas (coated in lemon juice so they do not turn brown).  I think the best fruit pizza just has sliced strawberries on it!  Drizzle with melted chocolate if desired (1/2 cup chocolate chips combined with about a tablespoon of butter and 1 tbsp almond milk).  Serve immediately.

Serve with whipped cream.  Whipped coconut cream, is another dairy-free option.  Chill a can of full-fat coconut milk overnight (Thai Kitchen brand works well).  The cream will separate from the coconut water.  Open the can and scoop out the solid coconut cream at the top.  Discard the liquid (or save and use in a smoothie).  In a mixer beat the coconut cream with 2 tablespoons of maple syrup until soft peaks form.  Mix in 1/2 teaspoon of vanilla extract.  Refrigerate until ready to serve.