Pizza! With fruit? Umm, heck yes! I can’t believe it’s taken me so long to get around to trying this recipe for the blog; its a family favorite! Although… the traditional family recipe is far from ‘Aubree Cherie diet’ friendly. Sooo, I tweaked it a bit. (okay, so I tweaked ALL of it… hehe)
I actually had an old friend over for the weekend and so I wanted it to do something fun yet tasty. But of course I also wanted to eat it, so it had to be gluten, dairy, and sugar free! (I’m just really selfish that way :D) Unless he was lying, it was a hit! And from the way everyone was eating all the left over ‘sauce’ once the pizza itself was gone, I can’t help but let myself believe him. The Boy loved it too.
I really really wanted to try Lauren’s (over at Celiac Teen) Gluten Free Pie Crust recipe for this, but I sort of decided last minute to make this and so had to pick up a dreaded pre-packaged mix. Having said that though, it was a really tasty gluten free pie crust mix and it did whip up super fast. Next time though, I’ll do it ‘proper liiike’ and make some real crust. (Provided I’m brave enough.)
I suppose this is naturally assumed as a breakfast food, but I’ve never eaten it for breakfast. We had it for dinner while we watched a movie and had some wind down time from the day. I snitched one of the pieces from the pan to save for a dessert the next day. It was even better after it had chilled out in the fridge overnight.
Try this; I’m willing to bet you’ll thank me :D
Ingredients and Instructions (they’re co-mingling today):
But whatever crust recipe or mix you use, use a round pan and press the dough in about 1/8″ thick. Although there should be instructions with your recipe for bake time, I baked mine a little longer than it called for, so about 25 minutes at 425 degrees.
Let it cool for at least 10 minutes before you spread on ‘the sauce’.
1 package firm silken tofu (12-ish oz)
1/3 cup light agave nectar
1 tablespoon olive oil
1 tablespoon almond milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
This is so simple! I literally put it all into my blender and let it rip! Well, it did take some patience and some coaxing with the sides of the blender with my spatula. But all in all you want to mix it up until its smooth.
Once you’ve let the crust cool, take a spoon and spread the sauce over the crust so its about 1/8″ thick. I had extra sauce, but its great for dipping any extra fruit in after all the pizza has been gobbled up!
Topping (recommended fruit – options are obviously endless though):
Fresh Blueberries (about 3/4 cup)
Canned pears (1 can)
Fresh strawberries (1 plastic carton/quart)
Fresh kiwi (2 whole fruits, skinned)
Fresh banana (2 medium, peeled (did I really need to say that?))
Canned peaches (1 can)
I like to start on the outside and I start with the curved fruit because it gives it a nice structure. Peaches and pears go first. Then I just fit everything else in as best I can (strawberries next with kiwi in the middle – because its so green and beautiful! The banana’s I fit in between the peaches and pears. I cut the into half circles so it fit rather well. Then the blueberries were rather haphazardly tossed about.
Unfortunately I had to take photos pretty fast before the boys dug in, so it doesn’t show what I consider one of the most important parts…. the ‘CHEESE’! I used shredded unsweetened coconut over all of this to tie it together and its fun to pretend its the cheese. I also sprinkled some sunflower seeds on my piece, even though the boys respectfully declined.
This recipe is linked to Mouthwatering Monday, Meatless Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday – get the gluten out!, Gluten Free Wednesday, Sweet Thursday, Food on Fridays,