Healthier Fruit Pizza
No refined sugar | Gluten-free | Clean eating
Ingredients
Almond Butter Cookie Crust
- 2 cups blanched almond flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp pink Himalayan sea salt (fine ground)
- 1/4 cup coconut oil melted
- 1/4 cup smooth almond butter
- 1/4 cup + 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/2 tsp butter extract
- 2 large eggs
Honey-Vanilla Cream Cheese Frosting
- 1/2 cup grass-fed butter softened
- 8 oz Neuchatel or light cream cheese softened
- 1/2 cup + 2 Tbsp raw honey
- 2 tsp pure vanilla extract
Fruit Garnish
- Berries and fruit of choice to top
Instructions
Almond Butter Cookie Crust
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In a large bowl, mix together almond flour, baking soda, cinnamon, and sea salt.
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In a separate medium bowl, add coconut oil, almond butter, honey, vanilla, and butter extract.
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Microwave wet team ingredients in 30-second intervals until coconut oil is melted and almond butter stirs easily.
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Whisk melted wet ingredients together to thoroughly combine. The almond butter mixture will be thin enough to pour.
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Add wet ingredient mixture to dry ingredients and stir until moistened.
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Add two eggs and stir until thoroughly combined, forming a thick dough.
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Chill dough in refrigerator 30 minutes.
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While dough is chilling, preheat oven to 350 degrees and line a pizza pan or pizza stone with parchment paper. (Tip: Use a spritz of cooking spray to secure the parchment paper to the pan.)
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Press the dough into the pizza pan evenly and uniformly. Dough will be about 1 cm thick. (If you are making an Easter egg, form an oval rather than pushing dough to the edges of the pan.)
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Bake in a preheated 350 degree oven, 13 to 15 minutes, rotating one time halfway through if your oven cooks unevenly at all. Do not overbake! Cookie should be just golden on top.
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Remove to a cookie rack to cool completely before frosting.
Honey-Vanilla Cream Cheese Frosting
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In stand mixer or large mixing bowl, add softened butter, softened cream cheese, vanilla extract, and honey.
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Mix on High speed until smooth but fluffy frosting consistency is achieved.
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Spread cookie pizza with 1.5 cups of Honey-Vanilla cream cheese frosting (use more or less as desired; some frosting will be unused).
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Top with your favorite fruits as desired. Berries and grapes are my favorite combination; I added slices of fresh pineapple for a little pop of yellow.
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Chill at least 1 hour and keep in refrigerator until ready to serve.
Recipe Notes
- Don't skip the butter extract! It adds the buttery cookie taste that makes the recipe seem more sinful than it is.
- I cooked mine on a simple 16-inch metal pizza pan because my pizza stone was nowhere to be found. I usually opt for the pizza stone when working with any sort of dough or crust because the stone heats more evenly.
- The almond butter cookie crust could also be made into individual cookies to make individual fruit pizzas instead of a large cake that requires slicing. Adjust baking time to 7-10 minutes for cookies; check frequently to prevent overbaking.