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This PALEO FRUIT PIZZA is the best way to bring back my love for basic fruit pizza 🤩🤤🙌🏾
You know, the ones with store bought sugar cookie dough, cream cheese and the fruits of the season? I used to make fruit pizzas all the time! They were pretty + delicious…. and full of stuff I couldn’t tolerate.
So over the years, as I’ve explored and enjoyed food in new ways, I’ve created an equally delish and beautiful alternative to my OG fruit pizza. It uses a couple recipes I’ve shared in previous posts Paleo Tagalongs and also my Sweet Cashew Cream) and then is topped with fruity goodness.
Paleo Fruit Pizza
Ingredients
Crust
- 1 ⅓ cup (140 grams) almond flour
- ⅔ cup (90 grams) tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut oil melted
- 2 tablespoon maple syrup
- 1 teaspoon vanilla
Cashew Cream
- ½ cup raw cashews, soaked overnight and drained
- 2 tablespoons coconut oil
- ½ teaspoon vanilla
- ¼ cup nondairy milk
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Fruit
- Strawberries, blueberries, blackberries, kiwis, raspberries (or whatever you have access to)
Instructions
Crust
- Preheat oven to 350°
- Combine all crust ingredients until a dough forms.
- Pressing onto a parchment lined baking pan or pizza stone so it's ¼" inch thick (about 12" in diameter)
- Bake for 10-12 minutes until it begins to turn golden.
- Let cool completely before assembly.
Cashew Cream
- Blend all cashew cream set in refrigerator to thicken for spreading on crust.
Assemble
- Slice fruit for assembly and set aside.
- On the cooled crust, spread the cashew cream and cover every bit of the surface, minus a half inch of the perimeter.
- Arrange fruit on cashew cream to you preferred design. Place in fridge until ready to serve. Enjoy!
