INGREDIENTS
Serves: 8-10 servings
Shortbread Crust:
1 cup Coconut Flour
¼ cup Arrowroot Starch
¼ teaspoon salt
¼ cup maple syrup or honey
¼ cup COCONUT OIL or butter, melted
1 egg, or 2–3 tablespoons extra oil/butter for egg-free
2-3 tablespoons almond milk (or other milk of choice), just enough to hold together
2 teaspoons vanilla
Coconut Whipped Cream:
1 cup coconut milk/cream
1–2 tablespoons maple syrup or honey
Fruit Pizza:
Shortbread Crust
Whipped Coconut Cream
3 cups fresh fruit of your choice
edible flowers
mint leaves
INSTRUCTIONS
Shortbread Crust:
Preheat oven to 325F. Place coconut flour, arrowroot, and salt into a medium mixing bowl and stir together. Add maple syrup, coconut oil, egg, and vanilla and blend together. Spread mixture onto a 10 to 12-inch pizza pan lined with parchment paper and bake for 8-10 minutes or until a light golden brown. Remove and let cool completely before assembling the pizza.
Coconut Whipped Cream:
Make sure your can of coconut milk/cream has been refrigerated for at least several hours or until the cream and water have separated. Drain the water/liquid part of the can and use only the cold (hard) coconut cream. Place the hardened coconut cream into a mixing bowl, along with 1 tablespoon of honey or maple syrup and mix with a blender or whisk until fluffy. Add more sweetener as needed.
Keep refrigerated until ready to use.
Assemble Fruit Pizza:
Make sure crust is completely cooled before assembling. Spread coconut whipped cream over the top of the crust and begin topping with sliced fruit in whatever arrangement you like. Top with flowers or mint, if using. Keep refrigerated until serving. Makes about 8-10 slices/servings.