Sweet fruit pizza recipe

Ingredients

• 2½ cups whole wheat pastry or sprouted whole wheat flour
• 1 tablespoon baking powder
• ⅛ teaspoon sea salt
• 5 tablespoons avocado or extra-virgin olive oil, divided
• ¼ cup plus ¼ cup Suzanne’s Specialties brown rice syrup, divided
• ½ to ⅔ cup unsweetened almond, soy, or other nondairy milk
• 1 small plum, halved, pitted, and thinly sliced
• 1 to 2 peaches, left unpeeled, halved, pitted, and thinly sliced
• ½ cup fresh raspberries
• ½ cup thinly sliced strawberries
• ½ cup blueberries or blackberries

• ½ cup fruit-sweetened apricot preserves
• 2 tablespoons Suzanne’s Specialties brown rice syrup

To make the Pizza
1. Preheat the oven to 350°F. Line a 10-inch pizza pan with parchment paper or lightly coat with oil.
2. Combine the flour, baking powder, and salt in a food processor fitted with the metal blade. Add 4 tablespoons of the oil and ¼ cup of the rice syrup; pulse 45 to 50 times, or until the mixture is the texture of wet sand. Slowly add the milk through the feed tube and pulse until the dough gathers into a ball.
3. Roll the dough between two sheets of parchment paper or on a dry, lightly floured surface into a 9- to 10-inch round. Place in the prepared pan.
4. Place all the fruit in a medium mixing bowl. Gently stir in the remaining 1 tablespoon oil and remaining ¼ cup rice syrup to coat the fruit. Spread the fruit evenly over the surface of the dough, leaving ½ inch around the rim uncovered.
5. Bake for 25 to 30 minutes, or until the fruit is lightly browned and bubbling. Remove from the oven and transfer to a serving plate.
To make the Glaze
6. Heat the preserves and brown rice syrup in a small pot over high heat until the mixture foams. Quickly spoon over the warm pizza, and allow to stand for about 15 minutes to set the glaze. Slice into wedges to serve.