Fruit Pizza
Fruit Pizza
Crust:
1 1/4 cups finely ground blanched almond flour
1/3 Cup granular erythritol
1 teaspoon baking powder
1 large egg
5 tablespoons salted butter softened
1 teaspoon vanilla extract
Toppings:
5 ounces cream cheese softened
2 tablespoons granular erythritol
1 tablespoon heavy whipping cream
1/2 Cup sliced fresh strawberries or whole raspberries
1/2 Cup fresh blueberries
1. Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9-inch springform pan.
2. Make the crust in a small bowl. Whisk together the almond flour, erythritol, and baking powder in a medium size bowl. Whisk the egg, then stir in the butter and vanilla extract. Stir in the flour mixture a little at a time until well combined.
3. Spread the crust mixture evenly in the prepared pan and bake for 12 to 14 minutes until slightly browned on top and around the edges. Allow the crust to cool completely before releasing it from the pan.
4. While the crust is cooling, prepare the toppings in a small bowl. Use a spoon to beat the cream cheese, erythritol, and cream until completely combined. Spread evenly over the cooled crust. Garnish with fresh berries.
5. Cover and refrigerate the pizza for at least two hours before serving.
2. Make the crust in a small bowl. Whisk together the almond flour, erythritol, and baking powder in a medium size bowl. Whisk the egg, then stir in the butter and vanilla extract. Stir in the flour mixture a little at a time until well combined.
3. Spread the crust mixture evenly in the prepared pan and bake for 12 to 14 minutes until slightly browned on top and around the edges. Allow the crust to cool completely before releasing it from the pan.
4. While the crust is cooling, prepare the toppings in a small bowl. Use a spoon to beat the cream cheese, erythritol, and cream until completely combined. Spread evenly over the cooled crust. Garnish with fresh berries.
5. Cover and refrigerate the pizza for at least two hours before serving.
