I’ve always had a weak spot for pancakes, waffles and pastries. As a result, enjoying breakfast seemed to be particularly tough after going  gluten free. As I began to learn more about how high-sugar breakfasts contribute to overeating, mood swings, blood sugar imbalances and hormone fluctuations though, I quickly began to see the benefit in embracing healthier options.

While these days I usually opt for breakfast dishes that include lots of greens and healthy fats, I must admit I love to indulge in a good breakfast ‘treat’ from time to time. 

Luckily, there are tons of recipes available today that are easily customized to people with a range of food intolerances. This fruit pizza is exactly that – gluten and sugar-free, yet it satisfies the carb craving, is the perfect dish for a brunch or celebratory event, and can even double as a yummy dessert. I love it fresh out of the oven while the crust is still warm, but find it to be equally delicious served cold the following day!

I love how versatile  this recipe is and the fact that it appeals to a wide variety of people. I regularly serve it at events that normally equate to muffins, doughnuts, pastries and other refined carbs and it always seems to be one of the first dishes to get eaten up. Just like regular pizza, it’s easily personalized  – my favourite toppings are featured below, however nut butters, coconut butter, hazelnut or chocolate spreads are also delicious options.

GLUTEN FREE FRUIT PIZZA

CRUST INGREDIENTS

• 1 cup arrowroot flour
• 1/3 cup coconut flour
• 1/4 teaspoon salt
• 1/2 cup canned full fat coconut milk (BPA free)
  
• 1/4 cup coconut oil
• 1/4 cup water
• 1 tsp cinnamon
• 1 tbsp vanilla
• 1 tbsp raw, unpasteurized honey
• 1 pastured/free range egg

PIZZA TOPPINGS

• 4 cups of diced fresh fruit (we use pineapple, kiwi, apple and strawberries)
  
• 1 tsp cinnamon
• Juice of 1 lime
• 2 drops of therapeutic-grade orange or lime essential oil (optional)
• 1 cup of dairy free/ organic coconut yogurt
• 4 tbsp of coconut flakes

DIRECTIONS:

• Chop fruit into medium sized pieces and set aside in a bowl.
• Add 1 tsp of cinnamon, juice of 1 lime and 2 drops of lime or orange essential oil (optional) to fruit and mix thoroughly. Set aside.
• Place an empty baking dish lined with parchment paper in the oven and preheat to 450 F.
• In a medium mixing bowl, whisk together the arrowroot starch, coconut flour, cinnamon and  salt.
• In a small pot, heat the coconut milk, coconut oil, water, vanilla, and honey over medium heat. Remove from heat when it begins to simmer slightly.
• Add the liquid ingredients to the dry ingredients and mix to combine. Set aside to cool.
• In a separate bowl, whisk the egg. Add the egg to the batter and mix. Let the mixture sit for 5 minutes.
• Carefully remove the baking dish and pour the dough in a thin layer onto the parchment paper.
• Bake for 15-17 minutes until golden brown.
• Once crust is cooked, remove from oven. If it has bubbled up, gently poke holes with fork while still warm and use a spatula to gently flatten.
• Once crust has cooled slightly, apply a layer of coconut yogurt over the dough using a spatula.
• Next sprinkle coconut flakes, spread fruit topping and top with chopped pecans/other desired toppings
• Cut using a pizza cutter and enjoy!