In Minnesota our Spring has been delayed by over a month, ugh! The meteorologists tell us it’s 37 day late as.
This has meant that we have had snow 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! Wether you are finding this recipe in the heat of summer, or an extended winter, it will be sure to bring some brightness and joy to your hearts and bellies!

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 based on one in the Elana’s Pantry book. I have just tweaked it slightly, you can purchase here book here, I absolutely love her book for GF baking, it saved me when I made the shift to GF.

3 cups Almond Flour, you can purchase the one I use here
1/2 tsp. Redmonds Real Salt
1/2 tsp. baking soda
1/2 c. Butter or coconut oil melted and cooled slightly
4 T. Organic 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
4 T. Organic Honey
2 T. Milk – dairy or alternative

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:

IIn the Spring in MN 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 sound 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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