Fruit Pizza is a fun summer dessert that is bright, beautiful and so delicious! Perfect for the Fourth of July or any summer get-together.
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This post is sponsored by Bob’s Red Mill, the opinions are my own.
Delicious Fruit Pizza
A classic summer dessert and cookout staple, this delicious dish is a favorite of mine! We made the crust gluten-free with the help of Bob’s Red Mill 1-to-1 Gluten-Free Flour (my go-to gf flour) and it is also dairy-free friendly! Cannot wait for you to enjoy this one!
How do You Keep Fruit Pizza From Getting Soggy
The best way to keep it from getting soggy is to assemble it as close as possible to serving time. When the frosting sits on the cookie crust, there isn’t much you can do about it eventually getting a little soggy.
Can You Make Fruit Pizza Ahead of Time
I don’t recommend making a fully assembled fruit pizza ahead of time. Rather, you can easily make all of the components of a fruit pizza ahead of time: sugar cookie crust, cream cheese frosting and cut up fruit. Then it will take about 10 minutes or so to assemble everything – easy!
How Long is Fruit Pizza Good For
While fruit pizza is best when served immediately, it can last in the refrigerator for up to 2-3 days.
How to Make Fruit Pizza
Add butter and sugar to a medium mixing bowl.
Using hand mixer to combine.
Add your egg/milk mixture.
Combine those as well.
Combine your dry ingredients.
Add your dry ingredients to your wet ingredients and mix by hand.
Form the dough into a disk and wrap in wax paper. Store in fridge for at least 3 hours or overnight.
Roll out into an 11 inch circle (between two pieces of wax paper – sprinkle dough with flour first) and then remove the top piece of wax paper. Flip the dough over onto a flat, greased cooking sheet (preferably without sides so you can slide off the cookie after cooking). And bake!
Add your cream cheese frosting.
And add your fruit design!
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Other Recipes You Might Like
Strawberry Rhubarb Pie
Healthier Apple Crisp
Paleo Berry Crisp
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Video
Ingredients
Sugar Cookie Crust:
- ½ cup organic cane sugar
- ¼ cup butter, softened (dairy-free butter works too)
- 1 egg, beaten
- 1 tablespoon unsweetened almond milk
- 1 ¼ cups 1-to-1 gluten free flour, sub regular all-purpose flour
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
Cream Cheese Frosting:
- 8 ounces plain cream cheese, sub dairy-free
- ¼ cup butter, room temp (sub dairy-free butter)
- 2 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
Toppings:
- 8-10 strawberries, sliced
- 1 cup blueberries
- 2-3 mandarin oranges, peeled
- 1-2 cups pineapple chunks
- 2-3 kiwi, halved and sliced
- ¼ cup blackberries, halved
Instructions
- Wet Ingredients: Add ½ cup organic cane sugar and ¼ cup butter (softened) to medium bowl and beat with hand mixer until creamy. In a small bowl, combine 1 egg and 1 tablespoon unsweetened almond milk; whisk. Add beaten egg mixture to butter mixture and beat until combined.
- Dry Ingredients: In a separate bowl, add 1 ¼ cups 1-to-1 gluten free flour, ¼ teaspoon xanthan gum, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon nutmeg; whisk to combine.
- Combine and Chill: Add dry ingredients to wet ingredients and stir to combine. Use hands to mold into flat disk and then wrap in wax paper for 3 hours or overnight.
- Prep: Preheat oven to 350℉.
- Roll Out Dough: Lay down a piece of wax paper and sprinkle with gluten-free flour. Place dough on top of that and sprinkle the top of the dough with more flour (this will help prevent the wax paper from sticking – you can also spray the wax paper with a little oil). Place another piece of wax paper on top. Use a rolling pin to roll out the dough between the two pieces of wax paper until it makes an 11 inch circle that is approximately ⅛ – ¼ inch thick.
- Bake: Peel off top layer of wax paper and then carefully flip the dough onto a lightly greased cookie sheet. Carefully peel off the last layer of wax paper (which should now be on top). Bake on center rack for 10-12 minutes or until outer edges are just barely turning brown. Remove from oven and let cool.
- Cream Cheese Mixture: While the crust bakes and cools, add 8 ounces plain cream cheese and ¼ cup butter (softened) to a mixing bowl. Beat with hand mixer until fluffy. Add 2 tablespoons unsweetened almond milk, 1 teaspoon pure vanilla extract and about ⅓ of the powered sugar. Beat until combined. Continue adding the powdered sugar a little at a time until it is fully combine.
- Build Pizza: Spread the cream cheese mixture on top of the fully cooled crust. Arrange an outer layer of sliced strawberries, followed by oranges, pineapple, kiwi and then blueberries and blackberries in the center – or create your own design!
- Serve: Slice and enjoy!
Notes
- Non-Gluten-Free: If you aren’t concerned with gluten, feel free to use regular flour as a 1-1 substitute, but you can omit the xantham gum.
- Rolling out dough: You can also roll out your dough on a flat baking sheet so you don’t have to worry about flipping it over (which can be intimidating). Just be sure you are lightly greasing your cookie sheet beforehand!
- Serving Suggestion: it is highly recommended to assemble the pizza right before serving. If the crust sits with the frosting on it for too long, it will begin to get soggy.
- 4th of July: Feel free to only use red and blue fruit (blueberries and strawberries) to make it a more festive fruit pizza for the 4th of July!
- Cookies: feel free to make fruit pizza cookies instead if you want! Just roll the cookie dough out and cut out into small circles and bake for 8 minutes at 350.
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