2 c mixed fruit of your choice. I used strawberries, raspberries, blueberries and blackberries. *Optional toppings: fresh mint, chopped nuts, toasted coconut.
Instructions
Preheat oven to 350 degrees F.
In a large bowl, sift together the coconut flour, baking powder and sea salt.
In a separate bowl, combine melted coconut oil, eggs, vanilla and maple syrup.
Mix with a whisk until well combined.
Add the wet ingredients into the dry ingredients and stir until well incorporated.
At this point, the dough should come together into a ball.
Wrap it in plastic wrap and pop it in the freezer for 10-15 minutes (but not longer).
Remove the dough from the freezer, take off the plastic wrap and transfer it to a sheet tray lined with a silpat or parchment paper.
Press the dough out into any shape you like, until it's about ¼ inch thick. It may crack a bit as you roll it out. That's okay! Just work it back together with your fingers.
When you have achieved the desired shape, pop it into the oven and bake for 12-14 minutes, or until it starts to brown around the edges. It will still feel a bit soft in the center.
Remove from the oven and let cool.
Once cooled, spread the coconut milk yogurt out all over the top, leaving a ¼ inch border around the edges. Spread on as much or as little as you like!
Top with fruit of choice, and really pile it on there!
Add your desired extra toppings of choice.
Serve immediately.
Notes
*If using plain coconut milk yogurt, add 1 T pure grade B maple syrup and 1 t vanilla extract. If you're using the recipe mentioned above, it's already sweetened so don't worry about that.
Recipe by Scratch Mommy at https://scratchmommy.com/allergy-friendly-fruit-pizza-recipe/