Pre-heat oven to 375 F. Spray a 12 " pizza stone, pizza pan, or baking sheet with cooking spray.

In a large bowl, combine the butter, egg, and baking mix. Beat on medium for 1-2 minutes until combined. Add the water, scrape the sides of the bowl, and mix for another minute until a soft dough forms.

Roughly shape the dough into a large ball with your hands and place on the center of your pizza stone, pan, or baking sheet. With wet hands or a damp rolling pin, gently roll out the dough into a circle about 10" in diameter. Bake for 15-17 minutes until golden brown.

Remove cookie from the oven and let cool completely. (I left the cookie on the pizza stone and served it right on the stone). With a sharp knife, gently glide it between the cookie and pan, separating any areas that may have stuck.

Chill a large bowl or bowl of a stand mixer in the freezer for 10 minutes. Take the chilled canned of coconut milk and flip it upside down, opening it from the bottom. Pour off the liquid, either setting aside for smoothies or discarding.

Remove the cold bowl from the freezer and scoop the solidified coconut milk into the bowl. Beat with a stand mixer or hand mixer for 2-3 minutes until fluffy and peaks form. Add the confectioners sugar and almond extract, beat for additional minute until well combined.

Spoon the coconut whipped cream over the cooled sugar cookie crust, spreading in an even layer over the cookie.

Trace the outline of the outer edge of the coconut whipped cream with a single line of blueberries. Add a handful of blueberries to the center of the pizza. Arrange the strawberries around the blueberries in a circle, adding another layer of strawberries on top, if desired. Continue adding an alternating ring of strawberries and blueberries until you reach the outer ring of blueberries.

Serve immediately, or chill in the fridge for an hour (ideal). Slice the pizza into 8 to 10 slices with a sharp knife or pizza slicer.