Preheat oven to 350 F degrees.

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.

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.

Bake at 350 F degrees for approximately 10 minutes or until turning lightly golden brown.

Remove from oven and let cool completely, about 15 minutes.

Meanwhile, set out cream “cheese’ substitute to soften.

Also, use this time to slice strawberries. See blog post for my strategy on this.

When crust has cooled, use spatula to spread with cream “cheese,” leaving a small border.

Line edges with pumpkin seeds. Fill center with cut strawberries, lightly pressing in. Sprinkle with watermelon seeds.

Cut into 6 wedges. Store leftovers in refrigerator.