Ingredients:

  • 1/2 cup (50g) almond flour
  • 1/4 cup (30g) rolled oats
  • 2 tbsp (32g) almond butter
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) melted coconut oil
  • 1 pinch salt
  • 1 1/2 cups (340g) plain Greek yogurt
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1 cup (150g) fresh blueberries
  • 2 cups (250g) sliced strawberries
  • 2 ripe bananas, sliced

Instructions:

  1. Pulse the almond flour, oats, almond butter, syrup, coconut oil, and salt in a food processor. Continue until a sticky, clumped dough forms. Note: Don't over process or the almond butter will turn into a paste.
  2. Transfer the mixture to a 10 inch pizza pan. Press it firmly and evenly across the bottom using the back of a spoon.
  3. In a mixing bowl, whisk the Greek yogurt, maple syrup, vanilla, and cinnamon. Whisk until the texture is silky and smooth.
  4. Spread the yogurt mixture over the crust using your offset spatula. Ensure the surface is level and reaches every edge.
  5. Place blueberries in a tight, dense rectangle in the top left corner. Pack them closely to create a solid blue union.
  6. Create red stripes using overlapping strawberry slices. Start from the top and work down.
  7. Fill the remaining gaps with sliced bananas. Ensure the banana lines are crisp to contrast the red.
  8. Chill in the refrigerator for 30 minutes. Wait until the yogurt feels set and firm to the touch.
  9. Slice into 12 even pieces using a sharp knife.