Fruit Pizza Recipe

Almond flour: A gluten-free flour made from ground almonds, providing a nutty flavor and a dense texture.

Coconut oil: A versatile oil extracted from coconut meat, used here in its melted form to bind the crust ingredients.

Maple syrup: A natural sweetener derived from the sap of maple trees, adding a rich, caramel-like sweetness.

Coconut yogurt: A dairy-free yogurt alternative made from coconut milk, offering a creamy texture and subtle coconut flavor.

Mixed berries: A variety of fresh berries such as strawberries, blueberries, and raspberries, providing a burst of color and flavor.

Chia seeds: Tiny seeds packed with nutrients, adding a slight crunch and nutritional benefits.

When pressing the almond flour mixture onto the baking sheet, use a piece of parchment paper on top of the crust and a flat-bottomed object, like a measuring cup, to evenly press it down. This will ensure a uniform thickness and a more professional-looking crust.

• almond flour - Substitute with oat flour: Oat flour provides a similar texture and is also gluten-free, making it a good alternative for those with nut allergies.

• melted coconut oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar fat content, making it a suitable replacement for coconut oil.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness level and consistency, making it a good alternative for maple syrup.

• coconut yogurt - Substitute with soy yogurt: Soy yogurt has a similar creamy texture and is also plant-based, making it a good substitute for coconut yogurt.

• sliced mixed berries - Substitute with sliced kiwi and mango: Kiwi and mango provide a different but complementary flavor profile and add a tropical twist to the fruit pizza.

• chia seeds - Substitute with flax seeds: Flax seeds offer similar nutritional benefits and a comparable texture, making them a good alternative to chia seeds.

• To keep your fruit pizza fresh, store it in an airtight container. This will help maintain the crispiness of the almond flour crust and the freshness of the berries.

• Place the container in the refrigerator. The coconut yogurt and mixed berries will stay fresh for up to 3 days when properly refrigerated.

• If you want to prepare the crust ahead of time, you can store the baked crust separately. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days.

• For longer storage, you can freeze the baked crust. Wrap it in plastic wrap, then place it in a freezer-safe bag or container. It will keep well for up to a month.

• When you're ready to assemble the fruit pizza, thaw the crust at room temperature for about 30 minutes. Then, proceed with spreading the coconut yogurt and adding the berries and chia seeds.

• Avoid freezing the assembled fruit pizza, as the coconut yogurt and berries may become watery and lose their texture upon thawing.

• If you have leftovers, slice the fruit pizza into individual portions before storing. This makes it easier to grab a quick snack without exposing the entire pizza to air each time.

• For an extra touch of freshness, add a few more berries and a sprinkle of chia seeds just before serving, especially if the fruit pizza has been stored for a day or two.

• Preheat your oven to 300°F (150°C). Place the fruit pizza on a baking sheet and cover it loosely with aluminum foil to prevent the crust from getting too crispy. Heat for about 10-15 minutes or until warmed through.

• Use a toaster oven set to 300°F (150°C) for a quicker option. Place the fruit pizza on a tray and heat for 8-10 minutes, checking frequently to ensure the crust doesn't overcook.

• For a microwave option, place a slice of fruit pizza on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to keep the yogurt from drying out. Heat on medium power for 30-45 seconds, checking to see if it's warmed to your liking.

• If you prefer a cold option, simply take the fruit pizza out of the fridge and let it sit at room temperature for about 10-15 minutes. This will take the chill off without compromising the texture of the crust and yogurt.

• For a stovetop method, use a non-stick skillet over low heat. Place the fruit pizza in the skillet and cover it with a lid. Heat for about 5-7 minutes, checking to ensure the crust doesn't burn and the yogurt remains intact.

• Oven: Used to bake the crust at 350°F (175°C) until golden brown.

• Mixing bowl: Used to combine the almond flour, melted coconut oil, and maple syrup.

• Baking sheet: Used to press the crust mixture onto and bake it.

• Spatula: Used to mix the ingredients and spread the coconut yogurt evenly over the cooled crust.

• Knife: Used to slice the mixed berries.

• Cutting board: Used as a surface to slice the mixed berries.

• Measuring cups: Used to measure the almond flour, coconut oil, and coconut yogurt.

• Measuring spoons: Used to measure the maple syrup and chia seeds.

• Refrigerator: Used to chill the fruit pizza for 10 minutes before serving.

Prepare ingredients in advance: Measure out the almond flour, coconut oil, and maple syrup ahead of time to streamline the process.

Use pre-sliced berries: Purchase pre-sliced mixed berries to save time on preparation.

Chill the crust quickly: Place the baked crust in the freezer for a few minutes to speed up the cooling process.

Opt for store-bought yogurt: Use store-bought coconut yogurt to avoid making it from scratch.

Organize your workspace: Keep all utensils and ingredients within reach to make the process smoother.