I’ve made this recipe several times and it is a definite keeper (from buttoni.wordpress.com).  It is a great dessert for the summer time.  This recipe makes 8 servings and has approximately 6.9 net carbs but it depends on which fruit topping you use.  I made one of these pizzas with strawberries and one with peaches.  It would also be great with blueberries or raspberries (or a combination).  The crust is made the day before because you need it to sit in the fridge overnight.

INGREDIENTS FOR CRUST:

• 1 cup unsweetened coconut
• 1/2 cup chopped almonds
• 1/3 cup Splenda
• 2 1/2 tablespoons low carb mix or almond flour (or 1 tablespoon coconut flour)
• 2 egg whites lightly beaten with a whisk until frothy
• 1 tsp almond extract

TOPPING INGREDIENTS:

• 1 cup heavy cream
• 1 tablespoon sugar-free syrup (like DaVinci or Torani)
• 3 oz. softened cream cheese (optional)
• 1 pint fruit

DIRECTIONS:

1. Line a pizza pan with foil.  Grease a 9-10″ circle with butter.
2. Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.
3. Bake at 325 degrees for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight.
4. The day before you want to serve, place crust on flat cake plate.
5. Whip cream with a splash of vanilla and sweetener of your choice.  (I used cinnamon vanilla once and french vanilla the other times.)  Also add a dusting of glucomannan powder to the whip cream to firm it up.  If doing the variation with cream cheese, add it at this point and stir well.
6. Spread the whipped cream mixture evenly over coconut crust and top with fruit.
7. Chill for an hour and then cut into 8 wedges and serve.

Enjoy!