In a large bowl, combine whole wheat flour, almond flour, sugar, salt, and baking powder.

Cut in the butter using a pastry blender until the mixture resembles small crumbs.

Add almond extract and mix with a fork until dispersed.

Gradually add cold water until the dough forms a ball. Add more flour if the dough is too watery.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C).

Place the cookie dough on a floured surface and roll it out into a pizza shape.

Transfer the dough to a pizza stone or pan, leaving a 2-3 inch border.

Bake for 25-30 minutes, or until golden brown and set.

Remove the cookie from the oven and let it cool completely.

In a small food processor, blend cream cheese, honey, vanilla, and milk until smooth and creamy.

Once the cookie is cool, spread the cream cheese icing evenly over the surface.

Arrange sliced mangoes, kiwi, and strawberries in a decorative pattern on top of the icing.

Sprinkle hemp seeds over the fruit and drizzle with honey.

Cut into slices and serve.