Fresh Fruit Pizza





2 1⁄2 cups almond flour

1⁄2 cup bulk sugar substitute (recommended: Splenda)

8 tablespoons butter, melted and warm


16 ounces cream cheese, softened

1 1⁄2 teaspoons vanilla extract

1 large egg, beaten until frothy


2 cups strawberries, hulled and sliced

1 Kiwi, peeled and sliced


1 Preheat oven to 350°F and line a 12-inch pizza pan with parchment paper.

2 In a large bowl, combine the crust ingredients, mixing well.

3 WhIle crust mixture is still warm from the butter, spoon it onto the lined pan and use a piece of plastic wrap to press it evenly over the bottom. Discard the wrap and bake crust 12 minutes, until lightly browned. Remove and let cool 30 minutes.

4 Meanwhile, make the filling by whisking to- gether all filling ingredients.

5 Using a spatula, frost the cooled crust with the filling like a cake. Bake 15 minutes at 350°F.

6 remove from oven and decorate the warm pizza with the sliced fruit toppings, pushing each piece down slightly to stick.

7 chIll pizza in the fridge for a minimum of 3 hours (or the crust may not hold together) before slicing into 12 thin slices.


This pizza may be topped with almost any of your favorite in-season fruits such as blackberries, blueberries, raspberries, peaches, pears, or even figs.


Calories: 305 | Fat: 28g | Protein: 7g | Fiber: 2.5g | Net Carbs: 5g