This is a lovely Gluten Free Fruit Pizza (Tart). I created this recipe when the Minnesota Spring was playing tricks on us. If you know MN weather in the Spring, it can feel like a roller coaster. One day it’s in the 70’s, and the next we get two feet of snow. And I’m not kidding… this literally happens!
This can be a little draining on us here, and make it feel like winter is never ending. But when spring gets long, I try and bring some Spring into our days with activities. Like, going to a flower show, or visiting the local conservatory. Dreaming about what summer plants we will be showcasing this year. And…bringing in more springy summer foods can help too!
This is how I ended up creating what we at my house call the Fruit Pizza.
I also love this recipe through the summer months. It’s a great dish to bring to summer BBQs, the long weekend holidays, or even a weekend spent at the lake.
Going Gluten Free
For health reasons about 15 years ago I removed gluten from my diet. And it was life changing for me. I had dealt with joint pain, exhaustion and brain fog for years. And removing gluten was one of the bigger steps I took that helped shift my health dramatically. You can read more about my gluten free story in this blog. Gluten (or wheat) really has no nutritional value, contrary to certain food pyramid beliefs (remember though, the food pyramid is all about “selling” certain foods).
Why Remove Gluten
Wheat does however cause inflammation in the gut and in the body. In the US in the 60’s, wheat was hybridized to grow faster, and have a larger yield. But the result of this hybridization meant that wheat became harder for us to digest. How it hybridization affected humans was not the priority. The priority was to make it grow faster, and grow more of it. The unfortunate result was that the hybridized wheat caused more inflammation to those consuming it. Now this isn’t widely talked about within big food, because of course that would affect their sales. But in Functional medicine and holistic circles, this is widely known.
In Europe, wheat has not been hybridized. And the heritage wheat (as it is sometimes called here), is much less inflammatory in Europe. In fact many people that have issues with wheat in the US, don’t have issues with it in Europe.
That said… I recommend to the majority of my clients to avoid wheat/gluten. Gluten can be detrimental to most people that are consuming it, even if you are not experiencing blatant symptoms. Gluten is really hard on the gut and the gut lining. It can cause the gut lining to be disrupted affecting how you clear your spent hormones. This can cause spent hormones and toxins to pass through the gut to the blood stream and cause systemic inflammation. Most people don’t realize the issues gluten can cause to the gut and digestive system, as well as the body. If you’d like to read more on this, you can read my gluten free story here.
Curious about learning more about how gluten is affecting you? Schedule a Root to Rise Session with me and let’s get you started on your healing path.
Gluten Free Fruit Pizza Tart Recipe
Enjoy this summer-y recipe, it’s a great one year round if you need a little summer in your life… it will be sure to bring some brightness and joy to your hearts and bellies!
Gluten Free Fruit Pizza Tart Crust:
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. Organic butter or coconut oil melted and cooled slightly
1 Tablespoon of oil for coating the pan
4 T. Organic Honey
2 tsp. of Organic Vanilla extract
11″ Stainless Steel Tart Pan – I choose stainless steel because it is a non-toxic pan vs. the non-stick pans which contain forever chemicals.
A square of plastic wrap
Preheat oven to 350 degrees F.
- In a large bowl combine almond flour, salt and baking soda.
- In a medium bowl whisk together butter (or coconut oil), honey and vanilla.
- Stir the wet ingredients into the dry ingredients, and mix thoroughly.
- Create ball of dough and set aside for a few moments.
- Throughly oil tart pan with the 1 tablespoon of oil of your choice.
- Place ball of dough in center of the well oiled tart pan.
- Press the ball of dough flat and then start to spread it out from the center to the edges of the pan.
As you spread it out to the edges…. I have found this helps… 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 edges and then up the sides. **Notice in the pic, I was a bit uneven in how I pressed my crust into the sides of the pan, so they too are slightly uneven. You do you on this… I am not a perfect baker by any means. - Bake for 12-17 minutes (dependent on your oven) until slightly golden brown.
- Remove from the oven and cool before adding fillings.
Gluten Free Fruit Pizza Tart “Sauce”
1 8 oz package of cream cheese – let it sit on the counter for about 30 minutes prior to blending.
4 T. Organic Honey
2 T. Milk or dairy alternative
- Place cream cheese in medium bowl. Add honey and milk and blend with an electric mixer until fully mixed, light and creamy.
- Spread on crust until it covers the bottom, up to the edge.
Gluten Free Fruit Pizza Tart Toppings:
You can really use what ever fruit is fresh and looks good in your area at the time of year you are making this. But also frozen fruit can work too! I am not much of a measurer, so use feel free to do a little more or a little less fruit.
1 C. Strawberries – washed and sliced
1 1/2 C. Fresh Blueberries (or Frozen and partially thawed)
1 1/2 C. Fresh Raspberries (or 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! Or chill until you are ready to serve.
- Store chilled.
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