Low Carb Dessert Pizza
How to Make It
Step 1
Add the coconut flour, ground flaxseed, 1 tablespoon of the erythritol, cinnamon, xanthan gum, coconut oil, salt and 1 tablespoon of cream cheese to a food processor. Crack the egg into the food processor. Blend to combine, then add the water and blend again until a pliable dough forms in the food processor. You may use an alternative low carb sweetener as desired, just be sure to adjust your macros accordingly.
Step 2
Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper. Turn the dough out onto the lined oven tray. Press or roll the dough into a circle, roughly 1/4 inch thick. Transfer the tray to the oven and bake for 15 minutes or until cooked through and lightly golden brown all over.
Step 3
Whilst the pizza base is baking, you can prepare the frosting layer. Add the remaining cream cheese, butter, remaining erythritol and vanilla to a food processor. Blend together until smooth and well combined. Taste and add a little more sweetener if desired.
Step 4
Remove the cooked pizza base from the oven. Set to one side to cool completely. The base needs to be completely cooled so that it does not melt the frosting. Spoon the frosting onto the pizza base. Use a spatula to spread the frosting evenly over the base.
Step 5
Slice the strawberries into quarters and the raspberries in half. Arrange the sliced strawberries and raspberries randomly over the frosting. Scatter the blueberries over the top of the pizza. Slice into quarters to serve.
Ingredients
- Blueberries – 8 each
- Raspberries – 4 each
- 100% Pure Erythritol by Now – 3 tablespoon
- Strawberries – 2 large – 1 3/8″ diameter
- Unsalted Butter – 1 tablespoon
- Vanilla Extract – 1 teaspoon
- Cinnamon, Ground – 1 teaspoon
- Xantham Gum Gluten Free by Hodgson Mill – 1 tsp
- Warm Water – 1 tablespoon
- Coconut Oil – 1 tablespoon
- Raw Egg – 1 medium
- Coconut Flour – β cup
- Cream Cheese Spread – β cup
- Organic Ground Flax Seed by Wild Oats – ΒΌ cup
- Salt, Sea Salt – β teaspoon