Fruit Pizza

5 from 1 vote

Sweet and tangy cream sits atop a light and tender cookie crust for this easy and delicious take on a fruit tart. Use whatever fruit you like. For an extra polished finish, warm and strain a bit of sugar-free apricot jam to brush over the tops of the fruit for a glossy appearance.

Course Dessert

Cuisine American

Keyword 4th of July, american, berry, dairy-free, dessert, easy, holiday, nightshade-free, Valentine's Day, vegetarian

Prep Time 15

Cook Time 15

Total Time 1

Servings

Calories 320kcal

Author Jenny Ross

Ingredients

Crust

1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 cup monk fruit golden
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter softened, or butter-flavored coconut oil for dairy-free
1 teaspoon vanilla extract
1 egg

Cream Topping

8 ounces cream cheese at room temperature, or Kite Hill cream cheese for dairy-free
1/4 cup butter at room temperature, or butter-flavored coconut oil for dairy-free
1/2 cup monk fruit powered, or 2 teaspoons stevia glycerite, or to taste
1 teaspoon pure vanilla extract
1/8 teaspoon salt

To Serve

1 cup raspberries
1 cup blueberries
2 kiwis peeled and sliced

Instructions

Preheat the oven to 350°F and lightly grease a 10-inch baking pan, set aside.
Combine the almond flour, coconut flour, baking powder, and salt in a large bowl.
In another large bowl, beat the butter and monk fruit until smooth. Add in the flour mixture and stir until combined. Press into the prepared baking dish. Bake at 350°F for 15 minutes, or until golden. Cool completely, about 30 minutes before topping.
While the crust bakes and cools, beat together all the ingredients in the cream topping until light and smooth, set aside.
When the crust is cool, spread the topping over the crust. Arrange fruit over top and serve.

Notes

Protein:Energy Quotient [calories]: 0.12

Nutrition