In a mixing bowl, whisk together water, 1 tablespoon of granulated sugar, and yeast. Allow mixture to sit for ten minutes or until bubbly.
Meanwhile, whisk together almond meal and flour in a separate bowl.
To the yeast mixture, add olive oil and honey, stir slightly with a wooden spoon. Next, slowly add in your flours, a fourth of a cup at a time, stirring slowly and continuously until a dough forms.
Turn dough out onto a floured work surface and knead until springy (smooth and elastic), about 7 minutes.
Rest in an oiled bowl, covered, for one hour or until doubled in size.
While dough is resting, preheat oven to 450°F.
Roll out onto a pizza stone or pan (see note below). Spread on jam, leaving a 1/2-inch margin for the crust. Top with fruit, cheese, zest and seeds in any design you'd like. Drizzle with juices and liqueur. (If a thicker crust is desired, let pizza rise for about 1/2 hour before baking.)
Bake for 35 minutes or until crust is golden brown.
Serve immediately. Cover leftovers with plastic wrap and refrigerator for up to one day.