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Labor Day weekend is here and it’s time to soak up every last bit of summer! And as much as I adore summer, especially cool summer mornings, I need a little fall in my life. I braised chicken and vegetables for 2 hours the other day just to get a little comfort food in my life. I’m not a huge fan of fruit, so summer is sometimes a bit waste for me when it comes to fresh produce. BUT, and that’s a bit but, when I make a fresh, delicious fruit dessert like this one, I’m suddenly in love with fruit again. I guess all I needed out of fruit was it to be paired with a little extra sugar and frosting. That behavior definitely comes from my childhood when my mom used to cut up fruit and pour white sugar on top of it for me. I remember tasting a fresh strawberry for the first time after years of having it with white sugar and thought to myself – WTF is this? This tastes like shit compared to strawberries covered in sugar. Just a quick reminder from a woman who is not a mother and knows nothing about being a mother – don’t cover your child’s fruit in sugar. Fruit is already sweet. And then someday they’ll be talking about you and their sugar addiction on their blog somewhere. But back to the point…you should totally make this fruit dessert. It’s so bomb.
Over the weekend, my husband and my SIL went camping with a bunch of friends and I made the really smart decision to stay home. And that smart decision was confirmed when I found out that it rained while they were tubing down the river in ice cold water. My SIL was so cold, she ended up sleeping in the car. I, however, slept in my firm yet soft king size bed with my snoring pup beside me. Never too hot, definitely never too cold. And I woke up feeling refreshed. This is exactly why I don’t camp – you have to pack up ALL your belongings to ensure you’re comfortable sleeping in the wilderness. It makes no sense. But before my SIL left, I handed her this fruit pizza to take with her to share with everyone. She told everyone at the campsite that she had made the fruit pizza herself…and stuck by that until people asked what the crust was made of. All she could come up with was flour. Luckily everyone at the campsite, who obviously hates the finer things because they are sitting on the dirt while shivering when their house is just an hour away, loved this dish. That’s how I know it’s good…because NO ONE at that campsite was paleo.
Now it’s time for me to get ready for the day because I want to head to my favorite coffee shop to support them and get my girlfriend some treats, then I have some sprints to run in a park, then computer work the rest of the day before I head to dinner with the hubs. We’ve been trying to get into our favorite Denver restaurant for almost a month now, but they have been crazy booked ever since they opened back up post-quarantine. It’s been so so sad to see some restaurants not make it through Covid, but luckily this restaurant has and we finally got a reservation. Sure, it’s at the earliest time possible, but it was that or 9:30pm. And I’m all about an early bird special before a late night meal. I’d prefer to be tucked in bed by 9:30 after I’ve already watched 3 episodes of 90 Day Fiancé, thank you very much! Kloveyoubyyyyyyyyyeeeeee.
- Author: juli
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-12 slices 1x
For the crust
- 1 1/2 cups almond flour
- 1/4 cup + 1 tablespoon coconut flour
- 1/4 cup + 1 tablespoon tapioca flour
- 1/2 teaspoon baking soda
- 1/4 cup melted ghee or coconut oil
- 1/4 cup maple syrup
- pinch of salt
For the cream cheese frosting
For the fruit topping
- 1/2 cup blueberries
- 1/2 cup strawberries, sliced
- 2–3 kiwis, peeled, sliced, and halved
- 11oz mandarin oranges (in fruit juice), drained
- Preheat oven to 325 degrees F. Grease a 10-inch springform pan.
- Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should mix into a slight ball once combined. Put dough in springform pan and use your fingers to press dough around evenly throughout the pan. Place a piece of parchment paper over the dough then use a flat bottomed glass to press the dough down flat throughout. Pro tip – press the edge of a spatula on the side of the pan then glide it down into the dough to round out the edge of the dough then repeat throughout the entire pan. Place in the oven to bake for 20-25 minutes until it become light golden brown in color. Let cool to touch then place in the fridge to cool completely.
- While the crust cools, place cream cheese in the large bowl of a standing mixer and whip until smooth. Then add vanilla extract and whip for another 2-3 minutes until soft and smooth. Lastly, add the powdered sugar slowly, 1 tablespoon at a time until none remains, scraping down the sides of the bowl as needed.
- When the crust is cool, remove the outside of the springform pan then add the cream cheese frosting on top of the crust and use an offset spatula to spread evenly throughout. Then top the frosting with the sliced fruit. You can decorate the top of the fruit pizza any way that you would like or follow the pattern I created! Serve immediately or store in fridge until serving!
*I used Kite Hill almond milk cream cheese
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Oh, Hi! I’m Juli.
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