Gluten Free Fruit Pizza with Almond Flour
A healthy and gluten free fruit pizza that's made with almond flour and only lightly sweetened.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8 people
for sugar cookie
- 1 1/2 cups super-fine almond flour, packed
- 1/4 teaspoon baking soda
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/3 cup butter, room temp (or coconut oil, melted)
- 1/4 cup organic cane sugar
- 2 tablespoons honey
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
for sweet cream* (see note for a dairy free alternative)
- 1/3 cup heavy cream
- 4 ounces cream cheese, room temp
- 1/4 cup greek yogurt
- 1/4 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/6 teaspoon salt
- 2 cups assorted fruit, sliced
Preheat oven to 350 degrees and line a baking sheet with parchment or a baking matt.
In a medium bowl, mix together almond flour, coconut flour, baking soda and salt. Whisk to get rid of any clumps.
In a stand mixer with the paddle attachment, mix together the sugar and butter, at room temp (or coconut oil-melted). Once light and fluffy, add in the egg, honey, and extracts.
Add in the dry ingredients to the mixture and mix just until combined.
Wrap the dough in plastic wrap then freeze the dough for 20 minutes or refrigerate for an hour or longer.
Lightly flour a surface with almond flour as well as a rolling pin. Have a small bowl of almond flour out to use as needed. Roll out the dough, using extra almond flour to prevent sticking. Roll out to an 8 inch diameter.
Bake for 15 minutes or until lightly brown on the edges.
Let cool completely before adding the cream mixture.
for the whipped cream
In a stand mixer, whip up the whipped cream on high until soft peaks form. Transfer to a separate bowl.
Add the cream cheese to the mixer and whip until light and fluffy. Add in yogurt, powdered sugar, vanilla, and salt. Fold in whipped cream.
Spread this onto a cooled cookie crust then decorate with assorted fruit.