Named after their color, pink lemonade blueberries are as beautiful as they are delicious. They taste like traditional blueberries with a hint of lemon flavor. I amped up the sour tones by adding lemon juice and zest for a sweet and tangy dessert pizza with a nutty almond crust. This is a great recipe for a summer party, served with refreshing glasses of pink lemonade. If you cannot find pink lemonade blueberries, just use regular blueberries or your favorite seasonal berries.
1½ cups almond flour
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon canola oil
6 ounces cream cheese, softened
1 teaspoon vanilla extract
4.4 ounces pink lemonade blueberries
honey for drizzling
- Preheat oven to 350 degrees Fahrenheit. Stir almond flour, salt and baking soda together in a medium bowl. Add canola oil and egg and mix with an electric mixer to combine well. Form into a ball of dough.
- Lightly grease a pizza pan and place ball of dough on top. With your hands, gently flatten the dough to form a small disc. With a rolling pin, roll the dough out to form a thin round crust, about ¼ inch thick. Bake for 15 to 20 minutes, until lightly brown.
- Meanwhile, combine cream cheese and vanilla extract in a medium bowl. Zest entire lemon and add to bowl. Cut the lemon in half, remove seeds and juice one half into bowl, adding about two teaspoons of juice. Mix together to create a lemon cheese spread.
- Remove pizza crust from oven and top with lemon cheese spread. If dough is warm, dip knife in hot water occasionally to help spread evenly. Top with pink lemonade blueberries and drizzle with desired amount of honey. Serve immediately.