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Freakin’ amazing fruit pizza: Gluten-free, dairy-free, & paleo

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  • Kiwi, Mango, and Blackberries
  • Grapes, Kiwi, and Strawberries
  • Blackberries, blueberries, kiwi, and raspberries
  • Raspberries, strawberries, mango, blueberries, and grapes
  • Grapes, blueberries, and mango
  • Grapes, raspberries, kiwi, mango, and strawberries

You know that recipe you use so much you know it by heart?
The one your kids or family or friends ask for repeatedly?
The one that takes some time but you don’t care because it is WORTH it?

This, my friends, is THAT recipe in my house.

The best part? It’s GOOD FOR YOU!
Seriously! This baby is gluten free, dairy free, and paleo!

Now, you can modify this to be none of those things if you like. Lol. No judgement! But the recipe below is GFDF/Paleo so make it and feel good about it, baby! I eat it for breakfast, dessert, and anything in between. Because it’s hella’ lot better than some of the other crap I call a meal sometimes. 😉

FREAKIN’ AMAZING FRUIT PIZZA

Recipe type: Breakfast, Snack, or Dessert
Cuisine: American
Prep time:  30 mins
Chill time:  90 mins
Total time:  2 hours
Serves: 6+

A fabulous option for gatherings, self-care snacking, and all kinds of cravings…yes, even chocolate cravings!
It is also the perfect answer to all that fruit you bought that is going to go bad any minute!
Make part of it or all of it ahead of time and keep it covered in the refrigerator. No problem.

INGREDIENTS

**CRUST**
  • 1 1/2 cups whole, unsalted cashews
  • 1/4 cup shredded unsweetened coconut
  • 3 Tablespoons baking cocoa
  • A pinch of salt
  • 2 Tablespoons coconut oil
  • 2+ Tablespoons honey
**FILLING**
  • 8 ounces vegan cream cheese (*this might not be paleo – e.g. Tofutti brand has some added sugar)
  • 2 Tablespoons maple syrup
  • 1 teaspoon lemon zest (one lemon)
**FRUIT TOPPINGS** (ONLY as an example…use whatever you have!)
  • 1 pint strawberries, trimmed and sliced
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint raspberries
  • 1 mango, peeled and sliced
  • 1-2 cups red grapes, halved

INSTRUCTIONS

  1. Place the cashews in a food processor and pulse until coarse crumbs remain.
  2. Add the coconut, cocoa and salt and pulse a few more times until combined.
  3. Add the coconut oil and 2 Tablespoons honey, pulsing and blending until the crust mixture is sticky and comes together. If it doesn’t seem sticky enough, add in more honey.
  4. Lightly coat a large flat pan or plate with coconut oil (I use a Fiestaware pizza plate or serving platter).
  5. Remove the mixture and press it onto your oiled pan or plate. Press the crust up the sides a bit.
  6. Refrigerate for 30 minutes.
  7. While the crust is in the fridge, combine cream cheese, maple syrup, and lemon zest in food processor until smooth and spreadable.
  8. Pour cream cheese mixture into the center of the crust or in dollups all over the crust and use a spatula to spread it evenly. Put the crust back in the refrigerator for at least 30 minutes.
  9. While the crust and cream cheese layers are cooling in the refrigerator, prepare all the fruit toppings (wash, slice, etc.). Then top your ‘pizza’ any way you like! Eat immediately, or refrigerate for 30 more minutes first (it tastes better this way).

YUM-O!!!