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Fruit Pizza (Grain Free, Paleo)

by Deliciously Organic on June 14, 2013

Fruit Pizza (Grain-Free, Paleo) via DeliciouslyOrganic.net
I love to make a fruit pizza at the peak of berry season. The sweet crust cradles a creamy-vanilla topping and gets sprinkled with beautiful berries. I’ve never met anyone who could resist a slice. With July 4th right around the corner, choosing blue and red berries adds a festive ending to a holiday meal.

If you’d like to make the dairy-free version of this recipe, you’ll need to whip some coconut cream. To do this, you simply put two cans of coconut milk in the refrigerator overnight and place your mixing bowl in the freezer. The next day, open the cans – don’t turn the cans over or shake them. The coconut cream will have risen to the top, so carefully ladle out the bright white creamy top with a spoon (I got about 1/2 cup coconut cream off of the top of each can of coconut milk). Pour the coconut cream into the frozen bowl and begin whipping. In about 1-2 minutes, you’ll have whipped coconut cream! One thing to keep in mind – it’s imperative you buy the correct brand of coconut milk because some coconut milks don’t separate. My favorite coconut milk brand to use for whipped coconut cream is Native Forest. When I tested this recipe with whipped coconut cream, I used the remaining coconut milk left at the bottom of the can for the filling. This way there’s no waste.

Fruit Pizza (Grain-Free, Paleo) via DeliciouslyOrganic.net

Fruit Pizza (Grain Free, Paleo)

Serving Size: Serves 10

Fruit Pizza (Grain Free, Paleo)


    For the crust:

  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon Celtic sea salt
  • 6 tablespoons unsalted butter (or coconut oil), melted

  • 1/4 cup raw honey (I prefer a light honey like clover)

  • 2 teaspoons vanilla extract
  • Filling:

  • 1 1/2 cups cashews, soaked overnight, drained

  • 1/4 cup plus 2 tablespoons coconut milk

  • 1/4 cup plus 2 tablespoons raw honey

  • 1 /4 cup plus 2 tablespoons coconut oil

  • 1 tablespoon vanilla extract
  • 1 cup heavy cream or coconut cream, whipped (see instructions above for coconut cream)
  • 3 pints berries


Preheat oven to 350ºF and adjust rack to middle position. Whisk almond flour, coconut flour, gelatin, baking soda and salt in a large mixing bowl. Stir in melted butter, honey and vanilla until a dough forms. Spoon dough onto a 12-inch diameter round baking pan lined with a round piece of parchment paper (a pizza pan works well for this). Evenly press dough into the bottom of the pan so that it covers the diameter of the pan. Bake for 10-12 minutes until just golden brown. Cool completely.

Place soaked cashews, coconut milk, raw honey, coconut oil and vanilla extract in the bowl of a food processor or blender. Blend 3-5 minutes until smooth. Pour into a mixing bowl and fold in whipped cream (or coconut cream). Pour filling over cooled crust and spread filling evenly over the crust using an off-set spatula. Place in the refrigerator and chill for 2 hours. Top with berries and serve.

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{ 29 comments… read them below or add one }

Elle Ess June 14, 2013 at 10:35 am

This looks great! Happy to see a grain-free, paleo recipe. Thanks!


Karen June 14, 2013 at 10:57 am

Oh, I have been so craving this since you posted on instagram, thank you, it looks and sounds incredible. I love that you are using cashew like cream filling, yum!


Deliciously Organic June 14, 2013 at 11:31 am

Let me know what you think. :)


Alyssa June 14, 2013 at 1:25 pm

Silly question… How do you soak cashews? In water?
Just double checking!


Deliciously Organic June 14, 2013 at 2:51 pm

Yep! Just soak them in water! :)


Katrina @ WVS June 14, 2013 at 2:27 pm

This is so gorgeous! Love this idea!


Alissabeth June 14, 2013 at 7:45 pm

A healthier alternative to the sugar laden ones….yes!!


DH June 16, 2013 at 7:49 pm

Are there any nuts other than cashews that would work for this recipe – would almonds work if prepared the same way?


Deliciously Organic June 17, 2013 at 7:02 am

I don’t know of another nut that would create the same consistency as the cashews. If you can consume dairy, then you can use this filling: http://deliciouslyorganic.net/fruit-pizza-recipe/


Kelly @ The Nourishing Home June 17, 2013 at 9:11 am

We LOVE fruit pizza too and I actually just did a guest post for KOTH with our favorite recipe for an upcoming July post as well … Great minds, LOL! Love your decoration with the blueberry star. What an adorable and patriotic touch! Hope you have a super blessed July 4th in your new home! Lots of blessings, Kelly


Angelina-JoJo and Eloise June 17, 2013 at 10:09 am

This looks so DELICIOUSLY YUMMY!! The kids are seriously going to DROOL all over my computer when I show them this :) And, of course they will do the MAD DASH to the pantry, to see if we have all the ingredients on hand. Thanks for sharing this with us!
Have a great Week!


Sami Oakley June 17, 2013 at 10:24 am

Looks so good! Unfortunately I can’t tolerate almond flour…think it would work if I substituted almond flour for gluten free flour? Thank you!


Chung-Ah | Damn Delicious June 20, 2013 at 10:29 am

How gorgeous is this?!


justine June 26, 2013 at 8:32 pm

Do you think I could make these “mini”, like sugar cookie pizzas? How could I shape the dough?


Stacie July 5, 2013 at 10:42 am

I wanted to let you know this was a huge hit at our July 4th party. Thank you, I’ll definitely be making it again.


Deliciously Organic July 8, 2013 at 6:11 am

Yay! I’m so glad you all enjoyed it! :)


Janine September 2, 2013 at 9:45 am

I just made this yesterday for a BBQ and it was amazing. After I went paleo and found out I couldn’t eat eggs, I pretty much gave up on baking. This was great and even some if my family members who eat a SAD diet commented on how good it was. Definately to consume in moderation, but what a great treat. Thank you so much!


Deliciously Organic September 3, 2013 at 6:54 am

Thank you for the feedback. I’m so glad you all enjoyed it! 😉


Jenni May 22, 2014 at 5:47 pm

Substitutions for cashews? I’m allergic … okay with coconut and almonds but not cashews, peanuts, walnuts, pecans and hazelnuts!


Deliciously Organic May 23, 2014 at 5:57 am

Macadamia nuts are a good substitute.


nikki May 23, 2014 at 12:52 pm

This looks amazing! The only thing is, is that I am SUPER allergic to gelatin (anything that has bovine in it-which is in every gelatin powder). Can the gelatin be substituted with agar agar? Thanks!


Deliciously Organic May 27, 2014 at 10:16 am

I haven’t tried it, but it’s worth a shot!


Amber May 23, 2014 at 5:42 pm

I can’t have honey. Can I substitute it for truvia or stevia?


Deliciously Organic May 27, 2014 at 7:40 am

I havne’t tested it, but stevia might work. I would add 2 tablespoons of canned coconut milk to help make up for the moisture from the honey.


Kelli A. June 10, 2014 at 3:43 pm

For the filling, melt the coconut oil? Thanks.


Randi June 30, 2014 at 9:58 pm

How long do you soak the cashews before using?


Deliciously Organic July 3, 2014 at 1:45 pm

They should soak overnight.


Carli July 4, 2014 at 6:09 am

OMG!! I was in dessert heaven :) Thank you so much for such a wonderful recipe. My friend and I just made it, added cacao to the base, best idea!!
Yummmy :)


Deliciously Organic July 7, 2014 at 9:41 am

I’m so glad you enjoyed it! I love your idea of adding cocoa powder! I’ll have to give that a try! :)


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