Red White & Blue Dessert Pizza


Red, white and woohoo!

No 4th of July picnic at a friend’s house is generally complete without a dessert of some sort. With fresh berries available, this dessert takes playing with one’s food to an entirely new level.

While the recipe may appear complex, the most difficult part is holding off from tasting until the party. Then let the fireworks begin!
Gluten-free, this is not an induction-friendly dessert due to the prolific use of fruit, the almond flour, and chopped pine nuts. For those who can afford a few of the extra carbohydrates, this is a recipe people will find themselves making more than once.

C’old Glory Dessert Pizza

Crust:
1 cup almond flour
2 Tbsp chopped pine nuts
5 packets SteviaPlus (or 10 packets Splenda, or 2 Tbsp Splenda mix)
¼ cup buttermilk or 1 Tbsp buttermilk blend + ¼ cup water
2 Tbsp oil

Mix ingredients with a fork until mixture forms into a ball. On a piece of cling wrap, flatten patty to about 4” wide. Wrap and refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Butter hands. On a greased cookie sheet gently pat and press dough until 1/8” thick or approximately 10” across.
Bake for 12 minutes or until edges begin to brown. Remove and cool.

Topping:
6 ounces cream cheese
2 Tbsp stevia loose granular or 1/2 cup Splenda mix
1 tsp vanilla
strawberries, sliced
blueberries, whole
In bowl, beat cream cheese with sweetener. Add vanilla. Spread mixture over cooled crust. Arrange fruit slices and chill.

Glaze:
1 Tbsp stevia granular or ¼ cup Splenda mix (to taste)
1 tsp lemon juice (or more to taste)
In small microwave-safe bowl, combine sweetener lemon juice. Microwave for 20 seconds, stirring occasionally. Let cool. Spread glaze over fruit with a pastry brush. Chill 1 hour.
Keep refrigerated until serving.

Makes 8 servings.

Nutritional Information (per serving): Calories: 168, Carbohydrates: 10g, Fiber: 4 g, Net Carbohydrates: 6 g, Protein: 5 g, Fat: 13 g

Why give details for both stevia and Splenda in recipes?

Not everyone uses stevia or has access to the sweet herb. As such recipes are delightfully converted to either sweetener fan, and also allows for test trials of either sweetener in the kitchen.

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Comments

  1. Jamie,
    Can this dessert pizza be adapted to equal those at pizza buffets like CiCi's Pizza, i.e. peanut butter chocolate or sugar cinnamon?

  2. It was excited to come across your site a short while ago. I arrived here today hoping to learn interesting things. I was not upset. Your well thought out ideas with new strategies on this subject matter were enlightening and a great help to me. Thank you for making time to create these things and for sharing your mind.

  3. For the “glaze”, are the ingredients just lemon juice and sweetener? And is that supposed to stick or just drizzel onto the berries? If it’s supposed to stick and make the berries shine, wouldn’t unflavored gelatin help? Just asking.

    • Hey there! Yes, it’s just lemon juice and sweetener. The sweetener thickens up the juice which helps it to adhere, which is nice! You could probably use Ideal confectionery or powder your erythritol or other granulated sweeteners for more of a ‘glaze’ feel.

  4. Could coconut flour be substituted for almond flour?

    • Your Lighter Side says:

      Hi! I think in this case probably. The only problem with coconut flour is how thirsty it is. You know what would work better? Using dessicated, unsweetened, shredded coconut and milling your own flour from it. That tends to behave more like the almond flour because it’s less absorbent.

  5. Hmmm. Not enough time. Could I add more liquid? My son has a nut allergy so I try not to make or keep nuts in the house. Also, any specific place you bug your pine nuts? I went to purchase them at our local Italian grocer and the cashier said ph yea we keep them on the office d because they’re $30 a POUND!!! Hikes! I politely decline!

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