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At this very moment, while I type this blog post, there are crumbs on my keyboard and blueberry juices on my face.
Why? Because I can’t stop myself from eating every last bite of my latest yummy #fromscratch concoction- a delicious grain-free, dairy-free, refined sugar-free AND nut-free Fruit Pizza.
You’ve all had the classic fruit pizza, right? The one that’s served at every family reunion and open house (at least here in the Midwest it is)?
I have certainly had my fair share. Some have been great, and others just average. What’s really awesome about every fruit pizza is the obvious- it has loads of fresh fruit which makes it an ideal summer dessert! Score one for fruit pizza.
What’s not so awesome about the classic fruit pizza, is that it usually contains any number of processed ingredients including GMOs, dough conditioners, and refined sugars, just to name a few. The best fruit pizzas I’ve had over the years have been the ones with the sugar cookie crust, so I wanted to replicate that yummy, chewy, cookie crust, but leave out some of the nasty ingredients that you might find in a store-bought sugar cookie dough.
I know it’s really easy to just run to the supermarket and pick up the packaged sugar cookie dough that you just have to roll out onto a sheet tray and bake off, but I wanted to create a recipe that was almost as simple as that, definitely as tasty, and without-a-doubt healthier. After a bit of experimentation, I do believe I have achieved a sugar cookie crust that meets those requirements.
It tastes like a traditional sugar cookie, has that chewy texture that I love, and serves as a perfect vessel to shovel in loads of fresh, ripe summer fruits.
But the crust isn’t the only mountain to climb. What about the pizza “sauce”? Every fruit pizza I’ve encountered has included cream cheese. Don’t get it twisted, now- I love me some cream cheese. And if you can find organic cream cheese, go for it! You could also try making your own. But I wanted to make this Fruit Pizza allergy-friendly, and for many people, that means NO DAIRY. No dairy = no cream cheese.
For me, the next logical option was coconut yogurt. Of course you can run out and buy that if you don’t have the time (or desire) to make your own, but beware of added sweeteners, artificial flavors, and additives such as carrageenan that may contribute to gut inflammation. But if you are ready to jump into your #LifeFromScratch, I suggest trying this recipe for homemade Coconut Milk Yogurt. It’s super easy to make and I love it because it already has some vanilla and a bit of maple syrup (or honey) added. It makes the perfect sweet and creamy sauce for our fruit pizza!
As far as fruit goes, pick whatever you love and is in season! I used blueberries, blackberries, strawberries and raspberries for this particular recipe, but I’ve had fruit pizzas with kiwi, grapes, and melon on them. I even had one in the fall that had apples on it, and cinnamon added to the yogurt. YUM!
And then once you’ve assembled your lovely fruit pizza, don’t forget to add a bit of decoration. I sprinkled some fresh mint on mine because I love mint with fruit, but you could add some chopped walnuts or almonds, some toasted coconut flakes, or even a bit of basil. Get creative!
Ready for the recipe?
- ¾ c coconut flour (we love Tropical Traditions brand here!)
- 1½ t baking powder (aluminum free)
- ¼ t sea salt
- ½ c coconut oil (organic, unrefined)
- 2 large eggs
- 3 T pure grade B maple syrup
- 2 t vanilla extract
- ½-1 c coconut milk yogurt (see notes)
- 2 c mixed fruit of your choice. I used strawberries, raspberries, blueberries and blackberries. *Optional toppings: fresh mint, chopped nuts, toasted coconut.
- Preheat oven to 350 degrees F.
- In a large bowl, sift together the coconut flour, baking powder and sea salt.
- In a separate bowl, combine melted coconut oil, eggs, vanilla and maple syrup.
- Mix with a whisk until well combined.
- Add the wet ingredients into the dry ingredients and stir until well incorporated.
- At this point, the dough should come together into a ball.
- Wrap it in plastic wrap and pop it in the freezer for 10-15 minutes (but not longer).
- Remove the dough from the freezer, take off the plastic wrap and transfer it to a sheet tray lined with a silpat or parchment paper.
- Press the dough out into any shape you like, until it's about ¼ inch thick. It may crack a bit as you roll it out. That's okay! Just work it back together with your fingers.
- When you have achieved the desired shape, pop it into the oven and bake for 12-14 minutes, or until it starts to brown around the edges. It will still feel a bit soft in the center.
- Remove from the oven and let cool.
- Once cooled, spread the coconut milk yogurt out all over the top, leaving a ¼ inch border around the edges. Spread on as much or as little as you like!
- Top with fruit of choice, and really pile it on there!
- Add your desired extra toppings of choice.
- Serve immediately.