Best Coconut Crust Fruit Pizza Recipes

Coconut Crust Fruit

Provided by aerin8

Number Of Ingredients 8

CRUST INGREDIENTS:
1 c. unsweetened coconut
1/2 c. chopped almonds
1/3 c. Splenda (or equivalent liquid sweetener)
2 1/2 T. low carb bake mix or almond flour (or 1 T. coconut flour)
2 egg whites lightly beaten with a whisk until frothy
1 tsp. almond extract
TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

Steps:

DIRECTIONS: Line a pizza pan with foil. Grease with butter a 9-10″ circle. Combine all crust ingredients in a bowl and stir well. Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan. Bake at 325º for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight. The day you want to serve, place crust on flat cake plate. Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to "firm it up" for things like this, but this is not absolutely necessary if you don't have any. Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches. Chill for an hour and then cut into 8 wedges and serve. NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains: 273 calories 25 g fat 12 g carbs 5.1 g fiber 6.9 g NET CARBS 5 g protein 43 mg sodium

Coconut Crust Fruit

Provided by @MakeItYours

Number Of Ingredients 8

CRUST INGREDIENTS:
1 c. unsweetened coconut
1/2 c. chopped almonds
1/3 c. Splenda (or equivalent liquid sweetener)
2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)
2 egg whites lightly beaten with a whisk until frothy
1 tsp. almond extract
TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

Steps:

DIRECTIONS: Line a pizza pan with foil. Grease with butter a 9-10″ circle. Combine all crust ingredients in a bowl and stir well. Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan. Bake at 325º for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
The day you want to serve, place crust on flat cake plate. Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to "firm it up" for things like this, but this is not absolutely necessary if you don't have any. Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches. Chill for an hour and then cut into 8 wedges and serve.