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Fresh Fruit Pizza

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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 38 minutes
Course Dessert
Servings 8 servings

Equipment

  • 12-inch round pizza pan or large cookie sheet
  • Electric mixer or whisk
  • Large mixing bowl
  • Medium Mixing Bowl
  • Measuring cups and spoons
  • Kitchen Scale (for metric measurements)
  • Wire cooling rack
  • Offset spatula or knife for spreading

Ingredients
  

  • 1 cup whole wheat pastry flour 120g, sifted
  • 1/2 cup all-purpose flour 65g
  • 1/4 cup coconut sugar or brown sugar 50g, packed
  • 1/4 cup unsalted butter 60g, softened
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz natural cream cheese or cashew cream cheese 225g, softened
  • 1/3 cup powdered sugar 40g, sifted
  • 1 cup heavy cream or coconut whipped cream 240ml, chilled
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries 300g, hulled and sliced
  • 1 cup fresh blueberries 150g
  • 2 kiwi fruits peeled and sliced into rounds
  • 1 cup fresh pineapple chunks 150g, bite-sized pieces
  • 1/2 cup fresh raspberries 75g
  • 2 tablespoons fresh mint leaves for garnish
  • 2 tablespoons honey or maple syrup optional glaze

Instructions
 

  • Preheat oven to 375°F (190°C). Lightly grease a 12-inch round pizza pan or large cookie sheet.
  • In a large mixing bowl, cream together softened butter and coconut sugar for 2-3 minutes until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • In a separate bowl, whisk together both flours, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Press dough evenly onto prepared pan, creating a 10-11 inch circle with slightly raised edges (about 1/4 inch thick).
  • Bake for 15-18 minutes until edges are lightly golden and center is set. Cool completely on wire rack (about 30 minutes).
  • While cookie base cools, beat softened cream cheese in a medium bowl until smooth and creamy (about 2 minutes).
  • Gradually add powdered sugar and vanilla, beating until well combined.
  • In a separate bowl, whip heavy cream (or use pre-made coconut whipped cream) until soft peaks form.
  • Gently fold whipped cream into cream cheese mixture until smooth and spreadable.
  • Once cookie base is completely cool, spread cream topping evenly over surface using offset spatula, leaving a 1/2-inch border around edges.
  • Arrange fruits in concentric circles or decorative pattern: start with larger fruits (strawberry slices, kiwi rounds) around outer edge, then fill center with smaller fruits (blueberries, raspberries, pineapple chunks).
  • For best visual appeal, alternate colors and create symmetrical patterns. Press fruits gently into cream to secure.
  • Brush fruits lightly with honey or maple syrup for extra shine (optional). Garnish with fresh mint leaves.
  • Refrigerate for at least 15 minutes before serving to set the cream. Cut into 8 wedges using a sharp knife.

Notes

TIMING BREAKDOWN:
Prep time includes making dough and cream topping (20 minutes). Baking time is 15-18 minutes. Allow 30 minutes cooling time before assembly.
FRUIT ARRANGEMENT TIPS:
Arrange fruits by color and size for best visual impact. Pat berries dry before placement to prevent bleeding. Use firm, ripe fruits for best texture and appearance.
STORAGE:
Store covered in refrigerator for up to 24 hours. For best texture, add fruits no more than 4 hours before serving. Cookie base can be made 1 day ahead and stored covered.
DIETARY MODIFICATIONS:
For vegan version, use cashew cream cheese and coconut whipped cream. For gluten-free, substitute with gluten-free flour blend (1:1 ratio). Reduce sugar by using only 2 tablespoons coconut sugar and relying on fruit sweetness.

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