Healthier Fruit Pizza (Gluten Free, Dairy Free)
Lemon Cream Topping
  1. Preheat the oven to 325F Combine almond flour, arrowroot flour and salt in a medium bowl. Add in the egg, maple syrup, butter and vanilla extract and stir until well-combined. Form the dough into a ball and place it in the fridge to chill for 20 minutes. Remove the dough from the fridge and place it on parchment paper. Rub a little butter between clean hands and form the dough into two flat crusts. Slide the crusts (with the parchment paper still underneath) onto a baking sheet and bake for 14 minutes. Allow to cool before decorating with the whipped topping and fruit.
Lemon Creams Topping
  1. Drain the cashews and discard the soaking water. Add all ingredients to a blender and blend 30-60 seconds or until a creamy consistency forms. Cream will thicken slightly when refrigerated. It’s also a great dairy free fruit dip!
Recipe Notes

Cream alternative or addition:

You could dollop on coconut whipped cream when serving or even you could use it in place of the lemon cream.

Coconut Whipped Cream

  • 1–1.5 cups coconut milk/cream (refrigerated until hardened, liquid drained).
  • 1–2 tablespoons maple syrup or honey (powdered sugar can also be used)
  1. 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.
  2. Keep refrigerated until ready to use.