This plant-based fruit pizza is a sweet and refreshing dessert that's perfect for summer parties! It's vegan, gluten-free and refined sugar free, for a treat everyone can enjoy.
I have some great memories of eating fruit pizza as a kid. Like, there's something about a giant cookie topped with icing and fruit. It's a classic dessert that just pulls you right into summer.
So, of course, here we are with a plant-based version.
Because we can still enjoy our favorite childhood desserts AND be healthy.
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Why I love this Plant-Based Fruit Pizza
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and refined sugar free
- Perfect summer dessert - this fruit pizza is a great way to eat all that fresh summer fruit
- Vegan version of a classic - everyone loves fruit pizza! It's a classic dessert that friends and family will love -all diets welcome
Ingredient Notes & Substitutions
Cookie
This cookie is a chip-less version of my chocolate chip cookie recipe. It makes a super soft cookie (though it's still strong enough to be held like a slice of pizza).
- Date Sugar: I use date sugar because it is high in fiber and won't spike your blood sugar as much as other sugars. If you can't find date sugar or don't want to eat it, you could something like coconut sugar, or even regular cane sugar. If you do make a substitution, omit the milk - date sugar is much more absorptive than other sugars
- Maple Syrup: Maple syrup is one of the secrets of these super soft cookies. The syrup adds extra moisture for ultra soft cookies. You could sub date syrup, though this will change the color of the cookies
- Cashew or Almond Butter: either cashew or almond butter work well in this recipe - they are neutral-tasting so they add fat but not an extra flavor
- Non-Dairy Milk: any non-dairy milk works. You could even use water - the milk is just to help us get the right texture
- Ground Flaxseeds: flax helps bind the cookies together (like an egg would), so don't skip it. You could use ground chia seeds as a substitute
- Vanilla Extract
- Oat Flour: I use homemade oat flour (just oats ground in a food processor). Store bought oat flour is great too. You can also use any all purpose or gluten-free all purpose flour.
- Baking Soda
- Salt
Frosting
This is a plant-based version of the cream cheese frosting you would typically find on fruit pizza.
- Vegan Cream Cheese: I recommend using Miyoko's frosting because the ingredients are cashews, coconut, and salt. Any non-dairy cream cheese will work.
- Arrowroot or Cornstarch: since we aren't using powdered sugar, we need something to prevent the frosting from being too liquid. Either arrowroot powder or cornstarch will work.
- Maple Syrup: you could use date syrup but it will change the color of the frosting. Alternatively, you could omit the maple syrup and arrowroot powder and use powdered sugar instead - if you do this, be sure to buy organic powdered sugar because regular powdered sugar is not vegan
- Vanilla Extract
Fruit
- Fruit: I used strawberries, blueberries, and kiwis. Choose any fruits you like! Fruits like grapes, blackberries, pineapple, and mandarin oranges would be great additions
How to make Plant-Based Fruit Pizzas
Step 1. Make the cookie. Preheat the oven to 375°F. Line a circular baking sheet with parchment paper.
Step 2. In a large bowl mix the maple syrup, cashew butter, date sugar, 2 tablespoons of the oat milk, ground flaxseeds, and vanilla extract.
Step 3. Add in the oat flour, baking soda, and salt. Stir until a dough forms, adding an additional tablespoon or two of milk if necessary.
Step 4. Place on the baking pan and flatten into a circle.
Step 5. Bake for 10-12 minutes until the cookie is slightly golden. Let the cookie cool 1-2 minutes before transferring it from the pan to a wire rack. Let the cookie cool completely.
Step 6. Make the frosting. Beat the frosting ingredients in a medium bowl using a stand mixer, hand mixer, or (if you're feeling strong) a fork. Place the frosting in the fridge until ready to assemble.
Step 7. Assemble. When the cookie is completely cool, spread the frosting in an even layer over the cookie, leaving ½" of space around the edges.
Step 8. Decorate with fruit as desired. Slice, serve, and enjoy!
Storage
Store this fruit pizza in the fridge for up to a week, covered in plastic wrap or aluminum foil. in
Recipe Prayer
Jesus, thank you for the gifts of fresh fruit and warm summers. Grant us the time to enjoy this healthy fruit pizza with our friends and loved ones in this precious summer time.
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📖 Recipe
Plant-Based Fruit Pizza
Ingredients
Cookie
- ½ Cup Date Sugar
- ⅓ Cup Maple Syrup
- ⅓ Cup Cashew or Almond Butter
- 2-4 Tablespoons Non-Dairy Milk
- 1 Tablespoon Ground Flaxseeds
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups Finely Ground Oat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
Frosting
- 8 Ounces Vegan Cream Cheese
- 3 Tablespoons Arrowroot/Cornstarch
- 3 Tablespoons Maple Syrup
- Dash Vanilla Extract
Fruit
- 3 Cups Chopped Fruit I used strawberries, blueberries, and kiwis
Instructions
- Make the cookie. Preheat the oven to 375°F. Line a circular baking sheet with parchment paper.
- In a large bowl mix the maple syrup, cashew butter, date sugar, 2 tablespoons of the oat milk, ground flaxseeds, and vanilla extract.
- Add in the oat flour, baking soda, and salt. Stir until a dough forms, adding an additional tablespoon or two of milk if necessary.
- Place on the baking pan and flatten into a circle.
- Bake for 10-12 minutes until the cookie is slightly golden. Let the cookie cool 1-2 minutes before transferring it from the pan to a wire rack. Let the cookie cool completely.
- Make the frosting. Beat the frosting ingredients in a medium bowl using a stand mixer, hand mixer, or (if you're feeling strong) a fork. Place the frosting in the fridge until ready to assemble.
- Assemble. When the cookie is completely cool, spread the frosting in an even layer over the cookie, leaving ½" of space around the edges.
- Decorate with fruit as desired. Slice, serve, and enjoy!
Nutrition
Nutrition information is an estimate.
robin m
Hi, I was wondering what the circumference of the round pan should be?
Elizabeth
Hi Robin - if you want to use a springform pan and press the cookie all the way to the edges, a 9" pan would be best. Or an 8" could work too. I believe the round baking pan that I used in the photographs is 11" and as you can see I did not spread the cookie all the way to the edge. Let me know if this makes sense!