Up-Leveled Fruit Pizza

 

I love this fruit pizza because it is a healthier version of the original minus all the sugar and mucous inducing richness. It still has richness, it just doesn't give you that icky sicky feeling afterward. No sugar highs and lows, and healthy for you!

Lupin flour is naturally sweet and high in protein, so I use a small amount in the crust, but if you can't find it, you can easily use a gluten-free flour blend instead.

This is what I made for Easter, and formed the crust into an egg shape, with stripes of fruit.  

Crust:

1/2 cup gluten-free flour blend

1/4 cup coconut flour

Pinch of salt

1/4 cup lupin flour (or an additional 1/4 cup of gluten-free flour)

1/4 cup xylitol or honey

4 Tablespoons butter

4 Tablespoons coconut oil

Combine until well blended. Will resemble pie crust, though will be slightly more moist. Press into 1/4 thickness on a baking sheet and bake for 15 minutes at 375°.  

Allow to cool before frosting.  

"Cream cheese" frosting

1 1/2 cups plain Greek yogurt, coconut milk yogurt, or vegan yogurt, dripped

1 teaspoon vanilla

2 Tablespoons orange juice concentrate

Blend together well and spread onto cooled pizza crust. Top with fruit. Berries, strawberries, kiwi, grapes work well.  

 


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