Can ground sunflower seed meal be homemade?

If you do not want to purchase sunflower seed flour (although, I highly recommend you do because it's a fantastic ingredient to have on hand!), you can simply add raw sunflower seeds to your food processor and pulse until fine. Be sure not to blend for too long or you'll end up with sunflower seed butter.

Can you make keto gluten-free fruit pizza the day before?

Yes, absolutely. Prepare all of the components (crust, frosting, and toppings) and store them in separate containers in the refrigerator. Then, when you're ready to serve, assemble each part and cut it into slices.

Keto Gluten-Free Fruit Pizza

Name: Keto Gluten-Free Fruit Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 Tablespoons (1.5oz) cream cheese; ¼ cup (2 oz) butter; 1 teaspoon vanilla extract; ⅓ cup (40g) powdered monk fruit sweetener; 1 egg; 1 cup (110g) sunflower seed flour (aka ground sunflower seed meal); ¼ teaspoon gluten-free baking powder; ⅓ cup (2.6oz) cream cheese; ⅓ cup (80mL) heavy whipping cream; ¼ cup (30g) powdered monk fruit sweetener; 1 teaspoon vanilla extract; ½ cup (~72g) fresh blackberries; ⅓ cup (~50g) fresh blueberries; ¼ cup (~31g) fresh raspberries; Fresh mint leaves

Description

This Keto Gluten-Free Fruit Pizza (aka dessert pizza) is a low-carb summer dessert recipe that features a crust made with nut-free sunflower seed flour and monk fruit sweetener, frosting made with cream cheese, and keto-friendly fruits as a topping. It can be made in just 40 minutes and is delicious and really easy to prepare!

Ingredients

Crust:

3 Tablespoons (1.5oz) cream cheese
1/4 cup (2 oz) butter
1 teaspoon vanilla extract
1/3 cup (40g) powdered monk fruit sweetener
1 egg
1 cup (110g) sunflower seed flour (aka ground sunflower seed meal)
1/4 teaspoon gluten-free baking powder

Cream Cheese Frosting:

1/3 cup (2.6oz) cream cheese
1/3 cup (80mL) heavy whipping cream
1/4 cup (30g) powdered monk fruit sweetener
1 teaspoon vanilla extract

Toppings:

1/2 cup (~72g) fresh blackberries
1/3 cup (~50g) fresh blueberries
1/4 cup (~31g) fresh raspberries

Optional Garnish:

Fresh mint leaves

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Instructions

Preheat oven to 350 degrees. Line baking sheet or pizza pan with parchment paper.
Crust: In a large mixing bowl, using an electric hand mixer, mix together all crust ingredients until well-combined. Using a rubber spatula or palette knife, spread mixture onto prepared baking sheet into desired shape (rectangle or circle will work best). Transfer pan to oven and bake until slightly golden on top, about 20-25 minutes. Allow to fully cool at room temperature after baking.
Cream Cheese Frosting: While crust cools, in a mixing bowl, using an electric mixer, mix together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until thickened.
Final Steps: Using a rubber spatula, spread cream cheese topping atop cooled crust. Top cream cheese with berries and fresh mint leaves.

Recipe Notes:

Dimensions of Fruit Pizza: The recipe was developed by making the crust in a rectangular shape (the dimensions were 10.5” x 7.5”). You can choose to make the crust circular if you prefer.

Net Carbs: Per serving, which is equivalent to 1 slice of fruit pizza, there are 3.8 grams of net carbs. The berries in the recipe are included in the net carb and nutritional content.

Storage: The fully prepared pizza can be stored in an airtight container in the refrigerator, but note that the pizza will become softer and the flavor profile may change slightly. If you are making this in advance to serve the next day, I would suggest storing each component of the fruit pizza (crust, frosting, and toppings) separately in airtight containers in the refrigerator. For optimal flavor and texture, though, I would recommend serving after preparation.

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