The Seascape strawberry had the perfect flavor to make a big impact on this fun Paleo Strawberry dessert pizza. This healthier spin on dessert pizza is basically a tart with an almond flour shortbread crust and coconut cream layer, topped with luscious Oregon Strawberries.
Recipe by Suzannah from create-enjoy.com
2 ¼ C almond flour
¼ C arrowroot powder
⅛ t sea salt
¼ C maple syrup
⅓ C cold unsalted butter (or 1/2 c. coconut palm shortening for dairy-free)
1 ½ C coconut cream, refrigerated overnight
3 T honey
1 pint fresh, Oregon strawberries
1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil or parchment paper.
2. In a food processor or bowl with mixing whisk or hand mixer, combine the dry ingredients for the crust. Then add the maple syrup and mix.
3. Chop the butter or palm shortening into tablespoon-sized chunks and add to the mixing bowl or food processor. Pulse until a ball forms.
4. Roll out the ball on the tin foil or parchment paper into a round, pizza shape, about 1/2″ thick.
5. Bake for 10-12 minutes, until crust is golden brown, rotating once halfway through. Once baked, refrigerate or let sit out until room temperature.
6. Meanwhile, mix the coconut cream and honey with a whisk or hand mixer and refrigerate again.
7. Once crust is fully cooled, top with cream layer. De-stem and slice strawberries and layer on top.
8. Cut the perfect slice & enjoy!