Sweet Almond Cherry Pizza {Paleo, GF, DF}
Almonds + cherries meld beautifully in this sweet desert pizza.
Servings: 1 10-12 inch pizza
Equipment
- Pizza Stone
Ingredients
Sweet Dessert Paleo Pizza Crust
- 1/2 cup almond flour
- 3/4 cup tapioca or arrowroot starch + more for spreading
- 6 tbsp coconut flour-divided into 3 (first) and 3 (after adding the egg)
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/3 cup warm water
- 1.3 cup extra virgin olive oil + extra for drizzling on pizza
- 1 tbsp raw apple cider vinegar
- 1 tbsp honey
- 1 room temp egg, whisked
Sweet Almond Cherry Pizza
- 1 recipe sweet dessert paleo pizza dough
- 1/4 cup almond meal (I ground 1/4 cup raw almonds into a food processor).
- 2 scant tbsp virgin coconut oil at room temp
- 3 tbsp honey (1 tbsp reserved for cherries)
- 1 large egg @ room temp
- 1/2 tsp vanilla extract + 1/4 tsp to mix in with cherries
- 1 1/2 cups cherries, pitted + halved (helpful to use a glass measuring cup that way you can add flavorings)
- 1/4 tsp ground cinnamon
Instructions
Sweet Dessert Paleo Pizza Dough
- Place a pizza stone in the oven. Preheat oven to 450 degress.
- In a large mixing bowl combine almond flour, tapioca or arrowroot, 3 Tbsp of the coconut flour, salt + cinnamon. Whisk to combine and break up any large lumps from the almond/coconut flour.
- In a small bowl or measuring cup whisk the warm water, olive oil, vinegar + honey.
- Pour wet ingredients into dry + mix until a dough forms. Add in the whisked egg + stir well to get a sticky mixture.
- 1 tbsp at a time, add in the coconut flour, stirring well after each addition and letting the dough sit a minute to let the coconut flour absorb to the liquid. You may not need all 3 additional tbsp...you just need a dough that's still a little sticky but you can spread out. Don't add more than the 3 tbsp even if the dough seems too sticky...the extra tapioca/arrowroot will help when spreading the dough on the parchment paper.
- Cover your bowl with plastic wrap and refrigerate for 30 minutes.
Sweet Almond Cherry Pizza
- Place pizza stone in the oven + preheat oven to 375 degrees.
- While the dough is chilling make almond filling. In a medium bowl beat together with the coconut oil, almond meal, 2 tbsp of honey, the egg, and 1/4 teaspoon of the vanilla extract until a little more pale and fluffy, about 5 minutes at medium speed (mine didn't get very fluffy or really pale when beating but filling did rise + get firm after baking). Set almond filling aside.
- In the glass measure cup with the cherries add remaining 1 tbsp honey, 1/4 tsp vanilla, + cinnamon until cherries are all coated.
- Take the dough out of the refrigerator.
- Sprinkle extra tapioca or arrowroot on a sheet of parchment paper no smaller than 12 inches. Lightly sprinkle tapioca/arrowroot on the parchment paper. Sprinkle a bit more tapioca/arrowroot on pizza dough and top with another piece of parchment. Roll dough with rolling pin to a 12in circle making sure that the edges are slightly higher than the middle so the middle gets done. This dough can be challenging to get the center done.
- Spread the almond filling in a thin layer* across on the bottom of pizza crust, leaving a 1-inch border around the edges of the crust. Place the cherries, cut side down, in concentric circles on top of the almond filling. Fold the empty crust edge over the filling (the paleo dough can be challenging to work with here. Helpful to using the parchment paper to help you fold the edges over). Spread soft/melted coconut oil around edges of crust.
- Bake in the oven until the crust is golden and the cherries have wrinkled slightly, about 25 minutes**.
- Remove parchment paper with pizza from the oven + place cooling rack + allow to cool for 15 minutes before slicing and serving.
- Enjoy!
Notes
Recipe for pizza crust adapted from Paleo Running Momma.
Recipe for sweet almond cherry pizza adapted from Adventrues in Cooking.
*In Eva's recipe she states, "spread thin enough that it won’t poof up and overcome the cherries...but thick enough that you taste it in each and every tart-sweet bite". I didn't do this and added all the almond filling + it worked great! Either way, its totally up to you! If you spread it thin you will have extra as the paleo crust is a bit smaller than Eva's crust.
*Confession...I can't rememeber exactly how long this took to cook...should have written it down!! I would start watching around 15 minutes. You want to make sure the bottom gets dark golden. Mine was a little under-done in the center (but still good:)) so don't be afraid to cook a little extra...watching to make sure it doesn't burn on the bottom.