Strawberries have burst onto the scene for summer, and I’m talking the GOOD ones that are plump, juicy and almost candy sweet. My Strawberry & Seed Dessert Pizza takes advantage of all this natural goodness and makes a special treat for warm-weather entertaining — yet it is easy enough to whip up for every day eating! Oh, and did I mention it’s Paleo diet friendly, and thereby inherently gluten-free, dairy-free and sugar-free. Read on to get the details and recipe! 

Fruit pizza is nothing new, I’ve seen and sampled many different types over the years – the bright, colorful fruit on top simply invites a bite! However, I’ve noticed that the crusts differ widely from cookie crusts, sweet bread-like crusts and crusts with the texture of pie crusts – and of course, most of these are loaded with gluten, sugar and dairy that some of us are looking to avoid, if not eliminate completely.

The crust on my Strawberry & Seed Dessert Pizza is based on my DIY Paleo Baking & Pancake Mix – and uses a blend of almond flour, coconut flour and some tapioca starch for texture.

Protein powder is used in many of my baked goods, and this dessert pizza has  Clean Lean Protein from Nuzest , a plant-based and paleo-friendly option. Visit Nuzest HERE and save up to 15% on your order.

Additionally, I used a bit of Erythritol, a natural zero-calorie, zero-carb sweetener that is made by fermenting whole plant pulp into a sugar alternative that tastes and performs very similarly. 

The spread that tops the crust is a dairy-free, plant-based cream cheese alternative (I used Daiya). On top, I’ve layered the dessert pizza with strawberries, pumpkin seeds and sprouted watermelon seeds – all these tasty little seeds are nutrient dense and boost your diet with fiber, healthy fats, magnesium and zinc.

Also, I’ve found that slicing the sides off the strawberries makes the easiest pieces to lay flat on the pizza (with as much seed-speckled red showing as possible). This leaves a little “core,” but I either save them for smoothies later or eat them as I go along!

A slice of Strawberry & Seed Dessert Pizza would make anyone “berry” happy on a hot summer day, it’s a beautiful, vibrant dessert to share on Father’s Day or the 4^th of July! And, if you cut it in half, it looks quite a bit like a slice of watermelon!

To make my crust nice and circular in shape, I pressed it out with my hands on a pizza pan and then used an 8-inch diameter bowl to trim off the excess. With the scraps, I made a couple cookies – I think they turned out so pretty and scrumptious too. In fact, you could use the crust dough to just make cookies – I think the recipe should yield about 8 3-inch cookies. 

Also, I’ve found that slicing the sides off the strawberries makes the easiest pieces to lay flat on the pizza (with as much seed-speckled red showing as possible). This leaves a little “core,” but I either save them for smoothies later or eat them as I go along!

What are you eating for dessert these days? Please share in the comments – XOXO, Jennifer

Print

Paleo Strawberry & Seed Dessert Pizza

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

A delicious gulten-free, sugar-free, dairy-free dessert for all your summer entertaining. 

Servings: 6 servings

Ingredients

• 1/2 cup almond meal*
• 1/4 cup coconut flour*
• 1/4 cup protein powder*
• ¼ cup tapioca starch*
• ¼ cup Erythritol*
• 4 tablespoons coconut oil
• 1 large egg
• 6 ounces of dairy-free plant-based cream “cheese”
• ½ cup pumpkin seeds
• 2 tablespoons sprouted watermelon seeds
• 1 lb. strawberries

Instructions

1. Preheat oven to 350 F degrees.
2. Place first 5 dry ingredients in bowl. Add coconut oil and egg and stir until a crumbly mixture. Use hands to shape into dough ball. If too crumbly, add a few drops of water at a time.
3. Cut out 9” circle of parchment paper and line a pizza or baking sheet. Divide dough into 5 individual balls and place in the shape of “5” on a dice in the middle of paper. Use clean hands to press these balls into one solid piece. Use 8” diameter bowl or plate inverted to cut off excess. Shape excess into cookies, if desired.
4. Bake at 350 F degrees for approximately 10 minutes or until turning lightly golden brown.
5. Remove from oven and let cool completely, about 15 minutes.
6. Meanwhile, set out cream “cheese’ substitute to soften.
7. Also, use this time to slice strawberries. See blog post for my strategy on this.
8. When crust has cooled, use spatula to spread with cream “cheese,” leaving a small border.
9. Line edges with pumpkin seeds. Fill center with cut strawberries, lightly pressing in. Sprinkle with watermelon seeds.
10. Cut into 6 wedges. Store leftovers in refrigerator.

Recipe Notes

You can swap these ingredients for a total of 1 ½ cups of my DIY Paleo Baking & Pancake Mix https://thefitfork.com/diy-paleo-protein-baking-pancake-mix-with-recipe-ideas/