Monday, September 30, 2013

Paleo Fruit Pizza

My mom has always made THE BEST fruit pizza- you know, the kind with a chewy sugar cookie crust (my mom made hers with lot of butter and a secret ingredient-cream of tartar-which made it even better than using store bought cookie dough).  Needless to say, when I cut gluten and refined sugar out of my diet, traditional fruit pizza was out.  For a long time now I've thought about trying to make a paleo version of fruit pizza and with Rem's encouragement I finally got around to it!  The crust is a rich, crumbly short bread, spread with a thin layer of coconut frosting, then topped with cooked autumn fruit.  In the spirit of fall flavors, I added some cinnamon and cardamom to each component as well.  The remnants in this picture?  Yeh, that's all that was left after the day I made it.  Needless to say, this satisfied my craving for fruit pizza.  I have to say, my mom's is still the best, but this one comes in a close second!  Now Rem and I are playing a game of chicken, slowly stealing small bites since neither of us wants to be the one to eat the last piece.  I have a feeling it will disappear tonight...

Paleo Fruit Pizza

½ c melted coconut oil
5 T maple syrup
1 tsp vanilla
Pinch salt
½ c coconut flour
¼ c arrowroot starch/powder
1 tsp each cinnamon and cardamom

Mix all ingredients with a fork.  Let sit 5 minutes or until slightly thickened.  Press into pie pan and bake at 350 degrees for 20 minutes.  When it's done, the crust should be JUST beginning to brown around the edges.  Let crust cool, then frost and pour fruit on top. 

¼ c canned coconut milk
¼ c melted coconut butter (warm, but not hot)
1 T raw honey
1 tsp each cinnamon and cardamom

Beat with electric mixer until smooth.  Spread onto crust once it is cool.

Fruit Topping:
2 pears
4 plums
1 apple
1 T raw honey
1 tsp each cinnamon and cardamom

Chop fruit into small pieces and saute over medium heat in 1 T butter.  Add 1 T raw honey and cinnamon and cardamom while sauteing.  Cook until fruit is soft.  Let cool before pouring on crust.  

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