This 4th of July recipe for Paleo Red White & Blue Fruit Pizza has a crust made of almond and coconut flours, coconut flakes, eggs, and coconut oil, sweetened with honey and topped with a coconut cream, honey, and vanilla extract base with fresh fruit topping! The difference between this recipe and the traditional fruit pizzas? This one HAS NO GLUTEN…NO DAIRY…NO PROCESSED SUGAR! None. Not even a little butter. Rest easy that this is 100% Paleo…unlike everything else out there. Some notes: watch the crust as it gets to the 10 minute mark – you may have to cover the edges with tin foil, as with most Paleo pie crusts, it can easily burn. Otherwise, enjoy!
What a week we’ve had! We went to Nashville and then Angel’s dad came to visit. We had such a good time hanging out and cooking. They worked so hard, we even have our very first garden now! I am so excited to be growing our own food, I just don’t know how to contain myself! It will be so nice to pick fresh produce and cook farm to table – for real. But I’m keeping this post short, as I know we all have cookouts to prep for ;)
Recipe: Paleo Red, White & Blue Fruit Pizza
- ½ cup Coconut Flour
- ½ cup Almond Flour
- ¼ cup unsweetened Coconut Flakes
- 4 ½ Tbsp raw Honey
- ¼ tsp + Pinch Coarse Sea Salt
- ¼ cup Coconut Oil
- 3 Egg Whites
- 2/3 cup Coconut Cream*
- ½ tsp Coconut Vinegar
- ½ tsp Vanilla Extract
- 8 Strawberries
- 2 Bananas
- 1 cup Blueberries
- ½ cup Water
- ½ Tbsp Arrowroot Powder
- Juice of 1 Lemon
- 2 tsp Ginger (sliced in big enough chunks to remove)
- For the Crust : Preheat the oven to 400 degrees Fahrenheit. Whisk together 2½ tablespoons of raw honey, pinch of coarse sea salt, coconut oil and egg whites. Stir together the coconut flour, almond flour, and unsweetened coconut flakes, then add the flours to the egg mixture. Mix until incorporated. Line a baking sheet with parchment paper (or grease the heck out of it) and press the dough into the pan. Try to make it thin, about ¼” thick. Poke the bottom of the crust several times with a fork. Bake for 10 minutes. Set aside to cool.
- For the Filling : *We use full-fat coconut milk from the can – don’t shake it, just open it up and skim off the cream from the top. Whip the coconut cream, ¼ tsp coarse sea salt, 1 teaspoon lemon juice, 1 tablespoon raw honey, and vanilla extract until smooth and incorporated. Spread out over the cooled pie crust.
- Slice the strawberries and bananas into ¼” slices and then layer. For our fruit pizza, we decided to make an American flag for the 4th of July, but you can use any fruits you like in any pattern. Once the pie is layered with fruit, cover with plastic wrap and place in the refrigerator to let set.
- For the Glaze : Whisk together the arrowroot and water. Then add 1 tablespoon raw honey, 2 chunks of ginger (again, keep these large enough to remove), and the juice of the rest of the lemon. Then heat over medium-high (~ 6) heat, stirring frequently. You want this to get thicker, but not too thick. It should take about 2 minutes and when you start to see it looking like the consistency of maple syrup, remove it from the heat and let it cool for a minute or two off the heat.
- Remove the fruit pizza from the refrigerator and paint the glaze over the fruit. You can drizzle it too, but we like to use a brush – it keeps the glaze from getting too globby. Make sure to remove the ginger before drizzling, it is quite spicy and wouldn’t be pleasing to eat. Then refrigerate, covered with plastic wrap, until ready to serve.
- This recipe is Vegetarian!
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Diet tags: Gluten free
Number of servings (yield): 8