What happens when you marry a Reese's peanut butter cup to a classic rice crispy…
healthier fruit pizza
Since we’re not going out these days, this fruit pizza is a fantastic (and tasty) project to take on with the kids as the country is on lock-down due to COVID-19.
Making a fruit pizza may not be on the top of your to-do list right now however if you’re like my family, you’re looking for fun ways to occupy the kids.
Enter…fruit pizza!
Get creative while enjoying a healthy sweet treat during this time. I experimented with this recipe multiple times and my boys were always eager to help decorate!
This fruit pizza has sugar cookie crust, topped with a luscious cream cheese frosting and your favorite seasonal fruits!
what is fruit pizza?
Fruit pizza has a sugar cookie crust, topped with a frosting (often times with cream cheese) which is then topped with a variety of seasonal, fresh fruit. Here are some suggestions for fruit that work well:
- strawberries, blueberries, blackberries, raspberries
- mandarin oranges
- green or red grapes
- pineapple slices
- kiwi or star fruit
- shredded coconut and fresh mint are great garnishes
is fruit pizza healthy?
Fruit pizza is a great healthier option. Is it better than eating a salad?
Um….I wish.
With that said, you can feel good knowing that there’s no refined sugar or flour in this recipe. It’s gluten free, with dairy-free & paleo adaptions. The crust and frosting is made up of whole food ingredients and it’s topped with nutrient-dense seasonal, fresh fruit.
how to make fruit pizza
almond flour
This fruit pizza is made with toasted almond flour. The “toasted” part is optional however it provides such a nice depth to the flavor (similar to a graham cracker).
To toast, add the flour to a dry pan or skillet and cook on medium for 5-7 minutes. Stir often to ensure it doesn’t burn (this will happen quickly so keep an eye on it). I take it off the heat when you really start to smell the nutty flavor (but it’s not too brown at this point).
Add the other dry ingredients right to the pan. Put aside and cool.
butter & sweetener
For the fat in this recipe, you can use butter, ghee or coconut oil. I’ve been dairy-free these days so I used ghee but any of the 3 work wonderfully.
To sweeten, I use powdered erythritol like Swerve confectioners. Erythritol is a sugar alcohol and low carb/calorie option (good alternative for diabetics or if you’re on the Keto diet).
There are some substitutions you can make here. If you want to make this Paleo-friendly, use coconut sugar. The crust will be a little softer the day after you make it but the flavor is still delicous.
You could also use powdered sugar instead of erythritol.
finishing the dough
Once you’ve creamed the butter and sweetener for 3 to 4 minutes, add an egg and vanilla. Add the almond flour mixture and mix until it forms a dough.
Place the dough in parchment and refrigerate for an hour (or freeze for 20-30 minutes).
tips for rolling fruit pizza dough
When you use almond flour in dough, it gets very sticky so it can be tricky to roll out. Here are some tips!
- Chill in the fridge for an hour or if short on time, stick in the freezer for 20 minutes.
- Wet a paper towel or cloth and place it on your counter. Place a piece of parchment paper on top (this provides traction so paper moves minimally).
- Place the dough on the parchment paper and then top with a 2nd piece of parchment.
- Roll out into a rough circle.
- Use an upside down large mixing bowl as a cookie cutter to make an even circle. (Remove top parchment, place the upside down mixing bowl and press, pull extra dough).
- Place extra dough in the middle of the circle, top with parchment, roll out to incorporate.
- Remove the top parchment and place the dough and bottom parchment on a round cookie sheet.
how to make cream cheese frosting
This frosting is very easy! While the dough is in the fridge, you can make this. Place all ingredients in a food processor or high powered blender and blend until smooth, or relatively smooth. Chill until ready to top the crust.
If you want a dairy free option, try using a dairy-free cream cheese like Daiya, Miyokos or Kite hill. I’ve recently converted to using dairy-free in my cream cheese frosting and love it. I find people can’t taste the difference, especially if it’s made with other ingredients.
To make this cream cheese frosting paleo-friendly, use maple syrup instead of powdered erythritol (or sugar). Since that is liquid, it takes a little longer to get firm. It’s also a good idea to use coconut oil instead of butter or ghee to help firm up.
how to decorate fruit pizza
You can’t go wrong decorating this wonderful treat. Simply use your favorite seasonal fruits. If the creativity isn’t flowing, just do a google search for fruit pizza, you’ll get LOTS of inspiration!
how long will fruit pizza keep?
You can make fruit pizza up to one day ahead of time and store it (tightly covered) in the refrigerator. Store leftovers for up to 3 days.
other healthy desserts you’ll love:
- light carrot cake cupcakes
- healthy key lime bars
- easy lemon bars
- dairy-free cheesecake with chocolate ganache
- homemade twix bars (keto, GF)
Prep Time:
Yield:
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PinDescription
This fruit pizza has sugar cookie crust, topped with a luscious cream cheese frosting and your favorite seasonal fruits!
Scale
Ingredients
- 8 ounces cream cheese or dairy-free cream cheese, softened
- 1/4 cup butter or ghee, softened
- 1 teaspoon vanilla
- 1/4 cup powdered erythritol* or powdered sugar (I used Swerve confectioners)
- Sliced fruit of choice to top
Crust:
- 1 1/2 cups almond flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 6 tablespoons butter or ghee at room temperature
- 6 tablespoons erythritol powdered*
- 1/2 teaspoon vanilla extract
- 1 egg, room temp.
Instructions
Frosting:
- Make the frosting first. Place all ingredients in a food processor or high powered blender and blend until smooth, or relatively smooth. Chill until ready to top the crust.
Crust:
- Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (approx. 3-6 minutes, stir often so it doesn’t burn). Remove the flour from the pan, whisk in xanthan gum and salt and set aside to cool completely.
- In a large bowl with electric mixer, cream the butter or ghee for 2-3 minutes. Add in the sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and egg, beat until just combined.
- With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Add the remaining mixture.
- Wrap cookie dough with saran wrap or parchment paper and refrigerate for at least an hour.
- Preheat oven to 350°F/180°C and have a baking tray handy (circular if you have one – if not, just use what you have).
- Roll out dough between parchment paper into a large circle (See post for rolling tips). Place the circle dough with parchment paper on the prepared baking tray.
- Bake until just lightly golden. Bake for 8-10 minutes. Remove from oven and cool completely.
- Once cooled, spread the frosting over the cookie.
- Add any kind of sliced fruit on top.
Notes
- I used strawberries, blueberries, grapes, and raspberries but you can also go with kiwi, banana, mandarine orange or anything you like!
- *Substitute maple syrup for the powdered erythritol in the frosting (if you do this, use 1/4 cup of melted coconut oil instead of butter or ghee).
- *Substitute coconut sugar for erythritol for the cookie (just know that the cookie will start to soften over days in the fridge)
- Nutrition facts are based on 12 servings, dairy-free cream cheese and 1 cup of strawberries
Keywords: fruit pizza, dairy-free fruit pizza, healthy fruit pizza
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