Preheat the oven to 350 degrees. Grease a round 12 inch skillet, and line it with parchment paper. Place a metal mixing bowl and electric mixer beaters (or Kitchenaid whisk attachment) in the freezer.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mix the eggs, coconut oil, maple syrup, and vanilla extract. Add the dry ingredients and mix to combine.
Spread the dough in the prepared skillet. Use a spatula (or wet fingers) to press the dough evenly into the pan.
Bake at 350 degrees for 15 minutes, or until the cookie base is set on top and a toothpick inserted into the center comes out clean.
Remove the pan from the oven, and let it cool on a wire rack for 5 minutes. Then carefully lift the parchment paper to remove the cookie base from the skillet, and place the parchment and base on a wire rack to cool completely. Once cool, remove the cookie base from the parchment paper and transfer it to a platter.
While the cookie base is cooling, prepare the coconut cream topping. Separate the coconut cream from the coconut water in the can. Set aside the water to use another time, and place the coconut cream in the chilled mixing bowl. Using a Kitchenaid mixer or hand mixer, whip the cream for 30 seconds on medium speed. Turn off the mixer and scrape down the sides of the bowl, then set the speed to high and whip for another 2 to 3 minutes, until light and fluffy. (You may need to scrape down the sides of the bowl a few times). Once the cream is fluffy and it resembles regular whipped cream, add the maple syrup and vanilla. Whip on high speed for another 30 seconds.
Spread the coconut cream topping on the cooled cookie base, and decorate with the fruit. Serve immediately, or refrigerate until ready to serve. Cut the pizza in 12 slices to serve.
It's essential to refrigerate the coconut cream overnight to get the proper whipped cream texture. If you skip this step, it won't work.