Easter Fruit Pizza

Biscuit Base:

1 3/4 cups gluten-free flour

2 cups dessicated coconut

2 eggs, lightly whisked

1/2 cup coconut sugar or pure maple syrup

170g coconut oil or butter, melted

Lemon Whip:

250g Tatua Mascarpone

1 tsp lemon juice or 1 drop lemon oil

2 tsp of pure maple syrup or icing sugar, to sweeten if desired

Line a baking tray and preheat oven to 160°C on fan bake.
Combine all biscuit base ingredients in a large bowl and mix well.
Scoop out two tablespoons of dough and form an egg shape. Place it on the baking tray and press into a larger egg shape working your way from the centre to the edges.
Place the egg shaped biscuits in the oven and bake for 10 -12 minutes or until golden.
Remove from the oven and let cool while you prep the lemon whip.
Add the Mascarpone, lemon and desired sweetener into a small bowl and stir till combined. Place in the fridge until biscuits have cooled down.
Place all prepared fruit and decorations on a plate ready to garnish.
To garnish take one egg shaped biscuit, spread a thick layer of cooled lemon whip on top and decorate with fresh fruit. Repeat this step until all biscuit bases are decorated.
Serves 6

Tip: Use a variety of fresh fruit in a range of colours. Cut fruit into different sizes and shapes to create cool patterns.

More Recipes