I’m always down for a pizza dinner, whether it’s vegan naan pizza or quinoa pizza bites. And when it comes time for dessert, there’s really only one appropriate option: this fruit pizza recipe! Unlike savoury pizzas, the base of fruit pizza consists of a soft, chewy sugar cookie crust. Spread over the cookie crust is a thick layer of creamy, tangy cream cheese frosting, which creates the “sauce” in this equation. (And I guess the cheese too!) The finishing touch of any pizza is the toppings, of course, and here we have an array of vibrant fresh fruits in a rainbow of colors.
Why You’ll Love This Fruit Pizza Recipe
Fun and colourful. Kids love helping decorate fruit pizzas, making it the perfect opportunity to get them involved in the kitchen. It’s also a great way to work some extra fruit into their diets! Easy to customise. You can use any combination of fruits you like on top of your fruit pizza, which means endless variations. Great for potlucks and parties. Fruit pizza is a crowd-pleasing dessert that can easily be made in advance and taken with you to get-togethers!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sugar Cookie Crust:
Flour – I used all-purpose flour, but a measure-for-measure gluten-free flour would also work. Cornstarch – This helps the crust of this fruit pizza recipe be thick and chewy. Baking powder Salt Vegan butter – Store-bought or homemade vegan butter. Sugar – Granulated sugar and brown sugar. Plant milk – Make sure it’s unflavoured and unsweetened. Vanilla extract
Frosting:
Vegan cream cheese – You can use homemade vegan cream cheese, or just pick it up at the grocery store. Vegan butter Powdered sugar Vanilla extract
Fruit Topping:
Strawberries Peaches – Or nectarines. You can blanch and peel them or just leave the skin on. Kiwis Blueberries Grapes – I used green grapes.
How to Make Fruit Pizza
Combine the dry ingredients. Whisk the flour, cornstarch, baking powder, and salt in a bowl. Combine the wet ingredients. Beat the vegan butter and sugars in a large mixing bowl, then beat in the plant milk and vanilla. Finish the dough. Add the dry ingredients to the wet ingredients and mix.
Bake. Press the dough in an even layer into the bottom of the pan and bake for 15 minutes in a 360ºF oven. Cool. Remove the cookie crust from the oven. Cool completely. Make the frosting. Beat the vegan cream cheese and vegan butter until fluffy. Mix in half of the powdered sugar, followed by the vanilla and the remaining powdered sugar. Assemble. Transfer the crust to a serving plate. Spread the frosting over the top and arrange the fruit onto the frosting.
Tips and Variations
Soften the butter. Make sure to use softened butter for the cookie crust and frosting so it mixes in smoothly. Don’t overmix the dough. Overmixing can result in a tougher crust, so mix until just combined. Dry the fruit completely. If it’s still damp, it can make the frosting runny and the crust could get soggy. Let the crust cool completely. This will prevent the frosting from melting when you spread it on top. Try another frosting. If you’re not a fan of cream cheese frosting, you can use whipped coconut cream, vegan yogurt, whipped cashew cream, or vanilla frosting.
How to Store
Since the fruit and cream cheese frosting need to be chilled, it’s best to store your fruit pizza in the fridge. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge. I recommend making it no more than 24 hours before you plan on serving it. If you have leftover fruit pizza, it should be consumed within 2-3 days; the exact timeline depends on the freshness of the fruit you use.
More Vegan Dessert Ideas
Chocolate Chia Pudding No-Bake Peanut Butter Pie Vegan Pumpkin Cupcakes Vegan Banana Pudding Vegan Chocolate Cake
Enjoy friends! If you make this fruit pizza recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
