Gluten Free Blackberry/Peach Fruit Pizza

Learning to adapt to a gluten, corn, milk, and a preservative free lifestyle can be a challenge. Once I found a milk free cream cheese, it has turned my world upside down. The possibilities have become endless!

There's nothing I love more than this time of year when the peaches, blackberries, and cherries come in season. Here's a family favorite I've been able to adjust to meet all of our sensitivities. I hope you enjoy it as much as we have! It's a GREAT way to use peaches and blackberries that seem to always stay in the fridge.

Ingredients

Crust
2 1/2 Cups of Sorghum Flour
1/2 Tsp. Salt
12 Tbs. Earth Balance Coconut Spread
1 Cup Honey Granules
1 Egg
1 1/2 Tsp. Rodelle Pure Vanilla Extract

Filling
1/2 Container of Tofutti Cream Cheese
1/2 Quart of Blackberries, 7-8 Peaches, or a little of Both

Directions
Using a small bowl, sift together the sorghum flour and salt. Then set aside.

In a bowl, using a mixer, beat the butter on high speed until creamy. reduce the speed to medium, then slowly add the honey granules and beat for 2 minutes. Add the egg and vanilla and beat for 1 minute.

Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the side, 2-3 minutes.

Dust the dough with some additional sorghum flour if the mixture is a little sticky. Stir the additional flour in until the dough isn't sticky anymore. Divide the dough in half and put one side aside for later use. Cover the dough set aside so it doesn't get hard or develop a crust on top.

Using your hands shape the dough into a round ball and slightly flatten onto a round pizza pan covered with parchment paper. Use your hand to continually press and flatten the dough so it will fill the entire pan. Preheat the oven to 350 degrees and cook for 25 minutes or until golden brown and not soft in the center.

While the crust is cooking, pull out the Tofutti Cream Cheese and set aside to get to room temperature. Once crust cools, use a knife or a spatula to cover the crust with a layer of cream cheese. Starting in the middle of the crust, start adding the blackberries, peaches, or both to the top of the crust. When done, serve, and enjoy!