Fresh Fruit Pizza

Enjoy a crisp almond-coconut crust layered with lemon-curd cream cheese and vibrant fruit for a refreshing, eye-catching treat.

Total Time:

Yield:

12 servings

2¼ cups almond meal

½ cup coconut flour

½ teaspoon baking powder

½ teaspoon salt

2 tablespoons coconut oil

2 tablespoons honey

3 large eggs

2 (8-ounce) packages fat-free or low-fat cream cheese, softened

1 (10-ounce) jar lemon curd

½ mango, seeded and sliced

1 kiwi, peeled and sliced

1 cup sliced fresh strawberries

Preheat oven to 350°F. In a large bowl, stir together almond meal, coconut flour, baking powder and salt.
In a microwave-safe bowl, heat coconut oil just until melted. Whisk in honey. Whisk in eggs. With a spoon, stir egg mixture into dry mixture until thoroughly mixed.
Form dough into a disk on a piece of parchment paper. Top with another piece of parchment and roll out dough into a 12-inch-diameter round. Remove top parchment; transfer dough on parchment to a baking sheet. Bake for 16 to 20 minutes or until golden. Transfer crust on parchment to a wire rack to cool.
In a medium mixing bowl, beat cream cheese and lemon curd with an electric mixer on medium until smooth. Spread mixture over cooled crust. Arrange mango, kiwi and strawberries on top. Cover and chill pizza for up to 8 hours before serving.

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