Christie was making a regular-people fruit pizza, and I wanted one, but I couldn’t have hers.  I made a gluten free version with what I had on hand.  I liked it so much, I made it again (with measurements, so I could remember for next time).   Delicious! 

This recipe is just the crust, but when it was cooled, I spread 2 cream cheese, 1 cup powdered sugar and 1/2 teaspoon vanilla (mixed on medium high) then added fresh fruit. (and I actually didn't measure that, sorry). Oooooh!  Or I imagine it would be a good base for dark morello cherries, topped with freshly made whipped cream (whipping cream and 3/4 cup powdered sugar and 1 t vanilla beat on high in a metal mixing bowl that's super cold when you start)! (That's next.)

2 cups hazelnut meal flour

1/2 cup butter

1 teaspoon vanilla

1 teaspoon cinnamon, this was subtle, could use more

1 teaspoon baking powder

1 egg

1/3 cup coconut sugar, this was mildly sweet, could use more

In a mixer, on medium, beat the butter until soft, add sugar and beat until well blended.  Add egg, hazelnut meal flour, vanilla, cinnamon, and baking powder and beat until well blended.  

Butter the bottom and sides of your baking dish.  I used a 10” pie plate.  Press dough into bottom, then bake in a preheated oven. 

This quantity formed a thick crust for the bottom, if you’d like a thin crust, half may work or use a larger baking dish (but reduce your oven time.)  

Bake 350º for about 13 minutes, until lightly browned and set. 

p.s. I know I have this in my Healthy Recipes, even though it's a treat.  Even living healthy, some days you want a treat.