Prepare your station by preheating the oven to 350°F / 175°C. Lightly grease the bottom of a 9-inch springform pan.
To make the crust, whisk together the almond flour, erythritol, and baking powder in a small bowl.
In a separate medium-sized bowl, whisk the egg, then stir in the softened butter and vanilla extract until combined.
Gradually add the dry flour mixture to the wet , stirring until a soft, uniform dough forms.
Press the crust mixture evenly into the bottom of the prepared springform pan.
Bake for 12 to 14 minutes, or until the top is lightly browned and the edges are golden.
Let the crust cool completely in the pan before proceeding.
While the crust cools, prepare the creamy topping.
In a small bowl, use a spoon or hand mixer to beat the softened cream cheese, erythritol, and heavy cream until it's completely smooth and spreadable.
Once the crust is fully cooled, carefully release it from the springform pan and place it on a serving platter.
Spread the cream cheese mixture evenly over the top, leaving a small border.
Artfully arrange your fresh berries over the cream cheese layer. Feel free to get creative with the design!
Cover the fruit pizza and refrigerate for at least 2 hours to allow it to set. This step is crucial for the best texture and flavor.
Serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Pat your berries completely dry with a paper towel after washing them. Excess water can make the cream cheese topping runny and will soften the crust.
Add a teaspoon of lemon zest to the cream cheese frosting for a bright, tangy flavor that beautifully complements the sweet berries and rich crust.
