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Preheat oven to 400 degree F.
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In a bowl, add the coconut flour, 1 tablespoon of Swerve and mix well. Set aside.
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In a microwave safe bowl, add 1 oz of cream cheese and the all of the mozzarella cheese.
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Microwave for about 1 minute then mix well. Should be like a stick dough and cream cheese is melted. If not heat up again for 15-30 seconds.
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Add the coconut flour mixture to the cheese mixture along with the egg and mix well until the egg is fully incorporated.
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Take out of bowl and form into a large ball. Place onto a parchment lined cookie sheet.
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Spray cooking oil on the top of another piece of parchment paper and lay on top of the ball. Using a rolling pin make dough into a pizza shape.
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Bake in the oven for 16-18 minutes until crust is cooked. Will not be brown but firm to the touch.
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Take out and let cool.
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In the meantime take the rest of the Swerve and the cream cheese and mix well.
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When crust is cooled, spread cream cheese mixture on top and decorate with strawberries and blueberries.
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Take the preserves and add a tablespoon of water. Microwave for 30 seconds and mix well.
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Brush preserves over the whole pizza.
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Keep refrigerated until ready to serve.