Gluten Free Fruit Pizza (Tart)
In Minnesota our Spring has been delayed by over a month, 37 days as the weather casters tell us.
Which has meant that snow has been with us for a VERY long time, Shwew!
My son and I decided to bring a little Spring into our lives in other ways.
Hence his request for a “Fruit Pizza”, I said I think I can figure that out, and the best part is, it’s really easy too!
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Gluten Free Almond Flour Fruit Pizza (Tart)
For health reasons about two years ago I removed gluten from my diet, and it CHANGED MY LIFE! Seriously, I will tell you more about that another day, but has been a dramatic shift for me. So baking for me now means I use mostly almond flour.
Crust:
This recipe is from Elana’s Pantry, I have just tweaked it slightly, you can purchase here book here, I absolutely love her book for GF baking.
3 cups Almond Flour, you can purchase the one I use here
1/2 tsp. Sea salt
1/2 tsp. baking soda
1/2 c. Grapeseed oil, butter or coconut oil melted and cooled slightly
4 T. Honey
2 tsp. of Vanilla Extract
Preheat oven to 350 degrees F.
In a large bowl combine almond flour, salt and baking soda. In a medium bowl whisk together grapeseed oil (or coconut oil), honey and vanilla.
Stir the wet ingredients into the dry ingredients, and mix thoroughly. Place ball of dough in tart or deep dish pan, take a piece of plastic wrap, wrap it around your fingers, and spread the dough out as you press it into the pan, getting into all the small crevices of the tart pan (if you are using one). My tart pan is about 11″ wide, with a 9″ base. Notice I was a bit uneven in how I pressed my crust into the scallops, so they too are slightly uneven. The beauty of baking!
Bake for 12-17 mintes until slightly golden brown. Remove from the oven and cool before adding fillings.
Fruit Pizza “Sauce”
1 8 oz package of cream cheese
1/4 C. Honey
2 T. Happy Cow’s Milk or Almond Milk
Place cream cheese in medium bowl, add honey and milk and blend with an electric mixer until fully mixed and light and creamy. Spread on crust until it covers the majority of the crust up to about 1″ from the edge.
Toppings:
It’s April in MN, and we don’t have much in the way of fresh fruit, I did find organic fresh strawberries and used frozen fruit for the rest. I am not much of a measurer, so use feel free to do a little more or a little less, and you can mix what ever fruits feel good to you.
1 C. sliced Strawberries
1 1/2 C. Frozen Blueberries partially thawed (just what I had on hand)
1 1/2 C. Frozen Raspberries partially thawed (just what I had on hand)
Layer and spread fruit around in an arrangement that feels good to you. Cut and serve! Store chilled.
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