Happy JULY! I love this month because I love summer and swimming and sunshine. Since we’ve living in Utah, we’ve made it a tradition to go to the Hot Air Balloon Festival here in Provo every 4th of July. It’s one of my favorite things! Something about hot air balloons is just magical. I can’t wait to ride in one someday!
Have you had fruit pizza?! It’s one of my favorite desserts and SO EASY, and so cute for a summer holiday (ahem, looking at you Fourth of July and Memorial Day!). If you haven’t tried or if you’re looking for a semi-healthy, gluten-free treat for your 4th of July BBQ, give this a shot.
For the crust, I used Danielle Walker’s recipe for sugar cookiesDanielle Walker’s recipe for sugar cookies, but instead of dividing the dough into cookies, you shape it into pizza form.
I then used a mixture of organic, full-fat cream cheese, mixed with butter, vanilla, and a hint of brown sugar.
Top with some red and blue berries, refrigerate, and enjoy!
GLUTEN FREE FRUIT PIZZA
INGREDIENTS:
2 1/2 C almond flour
1/4 C honey
1 egg
2 tsp melted coconut oil
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
(Frosting)
1 8oz block organic cream cheese
1 tbsp brown sugar
1/2 C full-fat coconut milk or heavy cream (varies depending on consistency you’re looking for)
A dash of sea salt
DIRECTIONS:
Preheat oven to 350. Combine all the dough ingredients in a mixer until fully mixed. Roll dough into a ball and refrigerate for about an hour. Meanwhile, mix the ingredients for the frosting in a mixer and refrigerate. Roll the dough to form a pizza shape and place on a cookie sheet with parchment paper. Bake for about 20 minutes, or until cooked through and edges begin to brown. Let cool completely, then frost, and top with your choice of colorful fruit! Keep refrigerated and enjoy!
Adrienne Biehl 