In honor of my in-laws coming to town, I decided to make this low carb treat for them. It is obviously not Induction friendly due to the nuts, wheat gluten, and fruit; but like the last cookies, it is example of what is possible on a low carb diet. It is delicious, and to the cynics, who said “low carbers would wolf down entire birthday cake if they could with no reprecussions,” this is my answer. I made this for my birthday, and everyone loved it. Thanks for watching… Low Carb Fruit Pizza – courtesy of Jennifer Eloff (www.sweety.com) http Crust: 1 2/3 cups ground almonds 1/3 cup SPLENDA® Granular 2 Vital Wheat Gluten 1 tbsp unsalted butter 1 egg white 1/4 tsp almond extract Filling: 8 oz cream cheese, softened 1/2 cup sour cream 1/4 cup SPLENDA® Granular 1 tsp vanilla extract Topping: 1 cup fresh strawberries 1/4 cup Peaches, No Sugar Added 1/2 cup fresh blueberries Pineapple Glaze: 1/2 cup SPLENDA® Granular (125 mL) 1/2 tsp Xanthan Gum 1/2 cup unsweetened pineapple juice 2 tbsp lemon juice (25 mL) Crust: In medium bowl, combine almonds, SPLENDA® and vital wheat gluten. Stir in butter. Beat egg white with fork until frothy; stir in almond extract. Stir egg white mixture into crust mixture. Place dough ball on pizza pan. Use small cylindrical object (such as baking powder container) to roll dough to roughly 12″ shape. Bake in 325°F (160°C) oven 15 to 18 minutes or until golden. Filling: In food processor with sharp blade or in blender, process cream cheese until smooth …
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