CRUST: In a large bowl beat butter and sugar with a hand mixer on medium speed for 1 minute. Add the egg and run the mixer for 1 minute, then add vanilla and almond extract and mix for a few seconds. Add 1 ⅓ cups flour and baking powder and mix until the flour is almost incorporated. Dump the dough out onto parchment paper. Lightly sprinkle flour on top of the dough and on a rolling pin. Roll the dough out into a 11½-inch circle. Transfer parchment to a pizza pan. Place crust with pan in the freezer for 10-12 minutes while the oven preheats.

BAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 11-15 minutes or until puffy and cooked. We prefer it under-baked so I usually bake for exactly 11 minutes. But you can bake for 13-15 minutes for a more firm crust.

FROST AND TOP: Whip the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the sugar, lemon juice, and vanilla and continue to whip until combined. If the cream cheese mixture is stiff, add ½ teaspoon of milk. When the crust is cooled, spread frosting on top using an offset spatula and decorate with fruit as desired!