Let’s be real, fruit pizza is pretty much one of the most delicious things on this planet. Unfortunately, our favorite cream filling found in non paleo recipes are a mixture of overly processed white sugar and cream cheese. Summer screams fruit pizza and my bestie and I have been dreaming of a paleo fruit pizza. The tasks was put to the test in the Eleventh Element CrossFit Hilliard kitchen and we have some news to share…it’s amazing!
Now, all the credit for this paleo crust has to go to none other than Joshua from Slim Palate. This kid is simply amazing and his recipes are incredible. I make a batch of his paleo brownie bites weekly and it might actually be blossoming into a problem. This recipe actually makes paleo vanilla scones, which were so delicious! The moment Amy and I tasted them, we knew the recipe would make a perfect crust for paleo fruit pizza.
- 2 cups almond flour
- 1 egg
- ¾ teaspoon baking powder
- ¼ cup honey
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon juice
- pinch of salt
Preheat oven to 350 degrees and coat a pie pan well with coconut oil.
In a large bowl add almond flour and baking powder and pinch of salt.
In a small bowl mix 1 egg, honey, lemon juice, and vanilla extract and whisk until combined.
Pour wet into dry and mix until thoroughly combined and you have a thick dough.
Flatten dough out into greased pie pan and bake 10-12 minutes or until slightly browned.
Cool completely before adding the cream filling.
Find the recipe for Joshua’s paleo scones here.
- Fat from 1 can of coconut milk (make sure to refridgerate this overnight so the fat will separate to the top. Save the rest of the liquid for smoothies!)
- 1 T of honey
- 1/4 c of raw cashews
- 1/4 c fresh lemon juice
Mix all ingredients in a small blender or food processor and mix until well combined.
Then spread the filling onto the cooled crust and add the fruit topping. We went with a tropical theme and used pineapple, kiwi and a cara cara orange.
The crust is like one big super soft sugar cookie and the cream filling has a smooth texture with a hint of fresh lemon. Regular fruit pie filling that is made with sugar and cream cheese is much heavier and dense and it is hard to feel good about eating something so processed. Coconut milk is packed with healthy fats and the tropical fruit we chose are bursting with flavor.
I will be making this all summer and changing up the fruit toppings. I am going to put it the test against my non paleo family members to see if they can even tell the difference and my bet is they will have no clue!