Vegan Mini Fruit Pizzas- With a Grain Free Crust to Boot!
Spring is in the air here in Colorado! At least for another couple of hours, that is! It’s sunny and 60 degrees here right now but wait a few hours, and we’re scheduled to get snow. Sigh… spring in Colorado. It’s never boring!
But the weather right now has got me craving all the springtime foods. Please send me all the spring onions, lettuce, and fruits! I can’t get enough! I just planted all my herbs in hopes of creating an oasis of plants on my back porch. We’ll see how that goes, I’m not the best at keeping plants alive. Scallions, Rosemary, Thyme, Basil, Cilantro, and Dill are all planted in containers (I do better with a container garden than in the ground!) and Tomatoes and Green Beans are also started. Wish me luck!
I was invited to join a recipe round-up with several other bloggers this week with a theme of allergy-friendly desserts. Since I was craving fruits, I knew it needed to be fruit based. I was originally thinking a mixed berry tart of some kind but then fruit pizzas came to mind. Perfect! Colorful AND fruit-based, it was just what I had in mind to create. This recipe is free of the top 8 food allergens and vegan to boot! I decided to make them mini as they were easier to serve that way but you could absolutely use a tart pan to create one, larger version. If I had done that, I probably would have added a couple more fruits to it, maybe kiwi and blueberries. This recipe is pretty versatile. Use whatever fruits your heart desires. You could also add chocolate to the recipe if you’d like. I’ve even made this as a flat, square shaped tart and decorated it like the American flag for the Fourth of July! That was a BIG hit with the kids! Be creative. Anything goes with this easy to create dessert!
If you’re interested in similar desserts, check out these awesome recipes created by some amazing food bloggers!
- For the Crust
- 1 cup almond flour
- ¼ cup cassava flour
- 2 T tapioca starch
- 2 T coconut flour
- ¼ tsp salt
- ½ tsp baking powder
- 3 T coconut shortening (I used Nutiva)
- 1 T chia seeds + 3 T water (ground finely, use a coffee grinder)
- 3 T honey (or coconut sugar)
- ½ tsp almond extract
- For the topping
- 6 oz Kite Hill Almond Cream Cheese
- 3 T coconut sugar or honey
- 1 tsp lemon juice + zest if desired
- ½ tsp vanilla extract
- ½ tsp almond extract
- Strawberries, Blackberries, and Clementines
- Preheat oven to 350 degrees. Line a cookie sheet with parchment or use a silpat.
- Soak chia seeds in water for 15 minutes in the frig.
- Combine flours together along with salt and baking powder in a mixing bowl or kitchenaid.
- Add coconut shortening and cut in till fine crumbs form. Add chia mixture, honey, and almond extract. Stir to combine. Dough should be soft but malleable.
- Divide dough into 8 balls. Form pizza rounds and place on lined cookie sheet. These don’t spread much so form them in the shape and thickness you desire. They should be about ½ in thick or so. The thinner they are, the crunchier the crust will be.
- Bake in oven for 12-15 minutes or until lightly browned. Cool cookies on a wire rack or place on a plate and pop in the frig for a few minutes.
- Use a hand beater to combine cream cheese, honey, lemon juice, and both extracts together. Spread like frosting onto the sugar cookies. Arrange fruit on top as desired and refrigerate for an hour to set. Serve cold. (extras should be stored in the frig because of the cream cheese. Don’t leave these on the counter for an extended amount of time)
- If you don't need these vegan, feel free to substitute 1 egg for the chia seeds. I've tried it both ways and they both come out fine.