Blueberries are as beautiful as they are delicious in my gluten-free dessert pizza. A sweet and tart cream cheese base makes a great compliment to the nutty almond crust. This is a great dessert to make for a summer party and it is delicious with any seasonal berries.
1½ cups almond flour
¼ teaspoon salt
¼ teaspoon baking soda
1 tablespoon canola oil
6 ounces cream cheese, softened
1½ tablespoons powdered sugar
1 teaspoon vanilla extract
1 pint 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. Add lemon juice and powdered sugar to the bowl . Mix together until smooth and creamy.
- Remove pizza crust from oven and top with cream cheese spread. You may need to dip your spreading knife in hot water occasionally to help evenly distribute across the crust. Top with blueberries and drizzle with desired amount of honey. Serve immediately.