Fruit pizza starts with a sugar cookie crust and is topped with creamy topping, fresh fruit, and a sweet glaze. This version is free of the top 8 allergens but still delicious! You'll definitely want to take this to your next potluck!
Eating fruit pizza is kind of like eating apple pie - there may be healthier ways to get a serving of fruit but it sure does taste good!
With a sugar cookie crust, cream cheese filling, and, of course, luscious fruit to top it off, this dessert is a real treat.
Allergy friendly ingredients
Sugar cookie crust
Fruit pizza starts with a sugar cookie crust. That's right...it starts with a giant COOKIE! You really can use whatever sugar cookie dough is safe for you but we use this sugar cookie dough (it's free of the top 8 allergens!)
Cream cheese filling
Next, you top the giant cookie with a cream cheese filling. If you're avoiding dairy, there are several dairy free cream cheese alternatives. I have used Tofutti cream cheese but that does contain soy. If you are avoiding soy but can have coconut, Daiya Foods makes a safe option for you.
Now for the really good part - the fruit! You really can use whatever fruit you like. The recipe below calls for strawberries, pineapple, and kiwi but you'll notice I have some different options in the photos.
I have done a 4th of July themed fruit pizza with strawberries, blueberries and blackberries.
I have also used a combination of canned fruit and fresh fruit. The main thing is to pick fruits that are kind of soft to match the texture of the cookie crust. Topping this hard fruit like an apple, for example, would not be as appealing.
Also, a really watery fruit like watermelon would not be ideal because it will add too much moisture to the crust making it soggy.
How to make it
You can make this dessert in a round pizza pan or a larger cookie sheet. The crust will be a bit thinner with the cookie sheet but still thick enough. I actually prefer to use the cookie sheet because a thin layer of cookie keeps the whole thing from getting too sweet.
Do not overbake the crust! You want to have a soft crust rather than crispy so err on the side of underbaking rather than overbaking. Make sure your crust is completely cooled before adding the cream cheese topping or it will start melting. You don't want a soggy crust!
Spread the cream cheese and sugar topping over the crust when it is completely cooled (important!)
Arrange the fruit on top of the cream cheese in whatever design you want. This is where you can really get those creative juices flowing. I like patterns but sometimes I just put the fruit on haphazardly. Either way, it's a work of art!
Finally, you will make a sugar glaze to pour over the pizza. The glaze makes it look pretty and it balances out any tartness from under-ripe fruit. If you have super sweet fruit, and want to reduce the amount of sugar in this recipe, you could skip this step.
Keep the fruit pizza in the refrigerator until you are ready to serve it. It is best eaten the day it is made as the crust can get a little soggy the next day.
I hope you enjoy this fruit pizza!
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- 1 recipe sugar cookie dough
- 1 (8) ounce package cream cheese I use Tofutti soy cream cheese
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 2 cups strawberries sliced
- 2 cups fresh or canned pineapple cut into thin
- 4 kiwi fruit sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ cup white grape juice
- 1 teaspoon lemon juice
- Prepare sugar cookie dough. Grease a cookie sheet. Press prepared cookie dough onto cookie sheet. Be sure to get an even layer over the entire pan (crust will be thin). Bake at 350 degrees for 10-15 minutes. Take out when firm but not browning on the edges. Cool completely.
- For filling: With a mixer, cream together the cream cheese, sugar and vanilla. Spread evenly over sugar cookie crust.
- Arrange fruit on top of the cream cheese filling. Use a generous amount of fruit making sure to cover all of the cream cheese layer. Be creative and make any pattern you like - have fun!
- For glaze: In a small saucepan, combine sugar and cornstarch. Add the white grape juice and lemon juice and stir until mixture is smooth. Cook on medium high heat and bring to a boil. Stir constantly until thickened. Remove from heat and allow to cool slightly. Drizzle glaze over the fruit. Refrigerate until cooled completely.
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