Fruktpizza

Nya baktrenden är att göra pizza i form av ett bakverk. Den går att variera i oändlighet och är verkligen super enkel att göra. Jag gör min på en glutenfri mandelbotten för en tunn och frasig “pizzabotten” och sen är det bara att ha på allt som du gillar. Denna gång körde jag med nutella, kiwi, jordgubb, blåbär och riven vit choklad men dulche de leche och lemon curd är också grymt gott att byta ut nutellan mot.

Det här receptet bakade jag i en form med avtagbara kanter med diameter 20 cm och räcker till 4-5 portioner (eller 1 hel portion till mig! 😉 )

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The new baking trend is to make pizza in the form of a pastry. It can be varied endlessly and is super easy to make. I make mine on a gluten-free almond base for a thin and crispy “pizza base” and then I just to have everything that I like. This time, I had mine with nutella, kiwi, strawberry, blueberry and grated white chocolate but Dulche de leche and lemon curd are great to replace the nutella with.

This recipe I baked in a mold with removable edges with a diameter of 20 cm and is enough for 4-5 servings (or one full serving me!;))

Ingredients (fruit pizza):
200 g almond paste
0,5 cup granulated sugar
2 large egg whites
optional garnish (ex. nutella, fruit, grated chocolate, Dulche de leche, lemon curd)

Do this:
1. Preheat the oven to 375 F.
2. Grate the almond paste into a bowl.
3. Add the granulated sugar and whisk together.
4. Continue whisking while adding one egg white at a time.
5. If you have large pieces of almond paste in the batter, you can mix a little with a hand blender to make it perfectly smooth.
6. Cover the mold with removable edges (20 cm in diameter) with parchment paper and pour the batter into it.
7. Bake your base in the middle of the oven for 15-20 minutes.
8. Allow the pizza crust to cool completely before garnishing. Store in the refrigerator.