Ingredients

The following ingredients have 8 Servings
  • 2 cups mozzarella cheese, shredded
  • 8 oz cream cheese
  • 1 egg
  • 5 Tablespoons Swerve sweetener
  • 1/4 cup coconut flour
  • 1/2 cup strawberries, sliced
  • 1/4 cup blueberries
  • 1 Tablespoon sugar free apricot preserves, (I used Nature's Hollow)

Instruction

  • Preheat oven to 400 degree F.
  • In a bowl, add the coconut flour, 1 tablespoon of Swerve and mix well. Set aside.
  • In a microwave safe bowl, add 1 oz of cream cheese and the all of the mozzarella cheese.
  • Microwave for about 1 minute then mix well. Should be like a stick dough and cream cheese is melted. If not heat up again for 15-30 seconds.
  • Add the coconut flour mixture to the cheese mixture along with the egg and mix well until the egg is fully incorporated.
  • Take out of bowl and form into a large ball. Place onto a parchment lined cookie sheet.
  • Spray cooking oil on the top of another piece of parchment paper and lay on top of the ball. Using a rolling pin make dough into a pizza shape.
  • Bake in the oven for 16-18 minutes until crust is cooked. Will not be brown but firm to the touch.
  • Take out and let cool.
  • In the meantime take the rest of the Swerve and the cream cheese and mix well.
  • When crust is cooled, spread cream cheese mixture on top and decorate with strawberries and blueberries.
  • Take the preserves and add a tablespoon of water. Microwave for 30 seconds and mix well.
  • Brush preserves over the whole pizza.
  • Keep refrigerated until ready to serve.