Start to finish: 1 1/2 hours (20 minutes active)
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low-fat cottage cheese
1/3 cup sugar
3 tablespoons canola oil
2 tablespoons milk
3/4 teaspoon almond extract
1/3 cup seedless raspberry jam
2 tablespoons orange juice
3 tablespoons sweetened coconut flakes, divided
2 kiwi fruit, peeled and thinly sliced
3 large strawberries, hulled and thinly sliced
To prepare crust, in small bowl whisk together the whole-wheat flour, all-purpose flour, baking powder and salt. Set aside.
In a food processor, puree the cottage cheese. Add the sugar, oil, milk and almond extract, then process until smooth. Add dry ingredients and pulse 5 to 6 times, just until dough clumps together (it will be sticky). Turn out onto a lightly floured surface and, using floured hands, press dough into a ball. Knead 2 or 3 times but do not overwork. Dust dough with flour, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, prepare topping. In a small bowl, whisk together the raspberry jam and orange juice. Set aside.
To bake and assemble pizza, position a rack in center of oven. Heat oven to 400 F. Coat a 12-inch pizza pan or large baking sheet with cooking spray.
On a lightly floured surface, roll dough into a 12-inch circle about 1/4 inch thick (be sure to sprinkle flour on rolling pin or dough will stick). Roll dough back over rolling pin and transfer to prepared pan or baking sheet.
Spread jam mixture over dough, leaving a 3/4-inch border around edge. Bake until crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack and cool for 15 minutes.
Place cooled crust on a clean pizza pan or large serving plate and sprinkle evenly with 1 1/2 tablespoons of the coconut. Arrange the strawberry and kiwi slices on top to look like pizza toppings. Sprinkle evenly with remaining coconut. Cut into 8 wedges and serve immediately or cover with plastic wrap, tented with toothpicks stuck into pizza, and refrigerate for up to 3 hours before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 208 calories; 56 calories from fat (27 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 1 mg cholesterol; 35 g carbohydrate; 4 g protein; 3 g fiber; 258 mg sodium.