I’ve made a thing that’s really good but I don’t exactly know what to call it. It’s sort of like a fruit pizza.. but also like a fruit tostada. Fruit pizzada? Whatever you want to call it, it’s yummy and easy.
Things you need to know about this Fruit Pizza recipe…
- Make sure you have parchment paper on hand. There’s really no way to make the crust part without it. And don’t even think for a second that aluminum foil will work, I’ve tried it. (Honestly, I knew it wouldn’t work but I had to try anyway because I really didn’t want to run to the store. I ended up going to the store.)
- My griddle cooked two Fruit Pizza crusts at a time and that made it go by a lot faster.
- There’s endless topping ideas for these thingys – Fruit or even veggies! If you want to do veggies, maybe smear on some orange sauce before topping. Don’t think coconut butter would go well with broccoli but I could be wrong. 😉
- Make all your crusts up before hand then store in the fridge (if you’ll be eating them all within a couple days) or in the freezer for longer storage. Then, simply take one out at a time, smear on some coconut butter and top with whatever sounds good. Don’t try to store them with the toppings on. Ask me how I know that won’t work.
- Lastly, this is a perfect breakfast item to add to your AIP Meal Plan!
AIP Fruit Pizza
- 1/2 C Tapioca Flour
- 1 C Cassava Flour
- 1/4 Tsp Cream of Tartar
- 1/8 Tsp Baking Soda
- 3/4 C Hot Water Not boiling
- 6 Tbsp Olive Oil Extra Virgin
- 2 C. Shredded Coconut Unsweetened
- Tigernuts Sliced
Wisk together all dry ingredients in a mixing bowl.
Add in wet ingredients then stir together until well combined.
Divide into 8 equal parts then roll those parts into balls with your hands.
Between two sheets of parchment paper, roll out a ball of dough into a thin layer. Next, remove just one sheet of parchment paper and leave the rolled out dough stuck to the other until you're ready to cook. Repeat with all 8 balls until you have 8 thin crusts stuck to 8 pieces of parchment paper.
Heat up a skillet or griddle until hot then peel the dough off it's parchment paper and place it on the hot surface. Cook for about 2 minutes on each side or until there are several brown spots. Repeat until all 8 are cooked up.
While the crusts are cooling, blend the shredded coconut in a food processor until liquid. You may need to pause and scrap down the sides a few times. The blending process takes several minutes so don't get worried if it's not looking right. Just keep going longer and it will.
Lastly, once the crusts are completely cooled, smear on some coconut butter then top with whatever fruit you want! I used banana, blackberries, crushed frozen raspberries and a sprinkle of sliced tigernuts.
If you loved this recipe, “Like” my Facebook page for future posts!
Products I use and recommend:
Latest posts by Jordan (see all)
- Possible Autoimmune Reactions to Perfume (+ What I Use!) - December 29, 2019
- AIP Zucchini & Tuna Rolls: Perfect Finger Food, Appetizer! - December 23, 2019
- How to Appreciate & Savor Limited Food Freedom on AIP - November 1, 2019