Fruit Pizza
Fruit Pizza makes me feel very nostalgic. I am a child of the 80’s & this retro dessert was a big deal when I was little.
I had a friend whose mom made a fruit pizza for almost every life event. Church potlucks, school festivals, birthday parties & picnics were all deserving of the beloved fruit pizza. So you know, I needed to recreate it into a healthier version.
This Fruit Pizza definitely rivals the one I ate as a kid. The sugar cookie crust & the dairy-free cream cheese “sauce” are the exact replica of the flavor of the original but I love knowing that it’s made with whole food ingredients.
Fruit Pizza is a great thing to make with kids & I love that it can be made using fruits that match the color scheme of a party or event.
Fruit Pizza
INGREDIENTS
for the cookie (pizza crust):
2-1/2 cups almond flour
1/4 cup arrowroot flour
1/2 cup maple syrup
1/4 cup avocado oil
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
for the icing (pizza sauce):
1-8 ounce container, plain, non-dairy cream cheese (I used the Kite Hill brand)
1/4 cup maple syrup
1/4 cup melted ghee or butter
1 teaspoon vanilla
for the toppings:
2-3 cups, any variety of fresh fruit
recommended: strawberries, kiwi, blueberries, blackberries, raspberries, bananas
DIRECTIONS
preheat the oven to 350 & set out the cream cheese to get soft.
combine almond flour, arrowroot flour, baking soda & salt in a medium size mixing bowl.
add in the maple syrup, oil & vanilla & stir well until completely combined into a dough.
spread the pizza “crust” onto a round pizza pan lined with parchment paper. bake 14-17 minutes until the crust looks golden brown all the way across the top.
set the cookie pizza crust aside to cool completely. once it is cooled, combine the cream cheese, maple syrup, melted ghee & vanilla together with an electric mixer.
spread the “sauce” on the crust & then top with your favorite fruits. refrigerate at least one hour before serving.
the fruit pizza will keep in the fridge, covered for 2 days.