Healthier Tropical Fruit Pizza

• Produce

  • 3 cups Fruit, Fresh
  • 1 Mint, leaves

• Refrigerated

  • 3 tbsp Almond milk
  • 1 Egg

• Canned Goods

  • 1 Coconut cream, Whipped

• Condiments

  • 1/4 cup Maple syrup or honey
  • 1 tbsp Maple syrup or honey

• Baking & Spices

  • 1/4 cup Arrowroot starch
  • 1 cup Coconut flour
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Bread & Baked Goods

  • 1 Shortbread crust

• Dairy

  • 1 cups Coconut milk/cream
  • 1/4 cup Coconut oil or grass-fed butter

• Other

  • edible flowers, optional

Found on wifemamafoodie.com

Description

Ingredients

• 1 cup Coconut Flour
• ¼ cup Arrowroot Starch
• ¼ teaspoon salt
• ¼ cup Maple Syrup or Honey
• ¼ cup Coconut Oil or grass-fed butter, melted
• 1 egg, or 2-3 tablespoons extra oil/butter for egg-free
• 3 tablespoons almond milk
• 2 teaspoons vanilla
• 1-1.5 cups coconut milk/cream (refrigerated until hardened, liquid drained. I used Trader Joes Coconut Cream)
• 1-2 tablespoons maple syrup or honey (organic powdered sugar can also be used)
• Shortbread Crust
• Whipped Coconut Cream
• 3 cups fresh fruit of your choice (As shown, I used 1 peeled and sliced mango, ½ cup fresh pineapple, 2 peeled and sliced kiwi, 1.5 cups mixed raspberries, strawberries, blueberries, & blackberries)
• edible flowers, optional
• mint leaves, optional

Directions

• 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.
• 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 (I like to use raw white honey thats a little more on the firm side to keep the whipped cream from becoming to liquid-y) and mix with a blender or whisk until fluffy. Add more sweetener as needed.
• Keep refrigerated until ready to use.
• 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.