Fruit Pizza is one of those desserts that everytime I have it, I’m like, WHY DON’T I MAKE THIS MORE OFTEN?! This summer, that is going to change. I hereby pronounce Fruit Pizza to be the Dessert of the Summer for 2019. Especially this version that is dairy-free, egg-free, and vegan, there really is no excuse to not make this a weekend + summer party staple.
Fruit Pizza is truly one of the easiest treats to make, and can look so fancy for entertaining! Plus, berries are full of antioxidants, which help ward off free radicals in the body, and including them in your dessert will make everyone feel a little *lighter* after the meal.
Run, don’t walk, to the store to get these ingredients, because I’m telling you, this Fruit Pizza will rock your world! Get creative with how you decorate the top- go wild!- I can’t wait to see your creations 🙂 Don’t forget to tag me on Instagram if you make this! (@ellen_whitney)
- Yield: 6-8 slices
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes
Fruit Pizza {dairy-free + vegan}
Dessert of the summer ballots are in, and this is it! As the love-child between pizza and cookie cake, how could Fruit Pizza get any better? By being entirely egg-free, dairy-free, and plant based! Plus, the creamy frosting can double as simply a fruit dip all season long!
Ingredients
- For the cookie crust:
- 8-ounces vegan butter* - I like Miyokos brand
- 3/4 cup sugar - I like beet sugar
- 2 tsps vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1T white vinegar
- For the filling:
- 1 8-ounce container Kite Hill Foods Cream Cheese - preferably room temperature (let sit out for 30-60 mins)
- 1-2 cans coconut cream** - refrigerated + just scrape out the top cream that hardens (see note)
- 1/2 cup powdered sugar - sweeten to taste
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- dash of sea salt
- squeeze of lemon juice - optional, only if you want it to have more tang to it!
- For the top:
- assortment of berries + other fresh fruit! - you can put as much or as little as you'd like, get creative with your design 🙂
Instructions
- Preheat oven to 350F. When it comes time to bake, you will need either a 12-inch rimmed baking sheet, OR at least a 14-inch pizza stone (leaving 2-3 inches along the edges to allow for the cookie to spread).
- In an electric mixer, cream together the butter and sugar. Add in the vanilla. Next, add the 4-dry ingredients, beating just until it comes together. Last, add in the vinegar and mix until evenly combined to create the "egg" reaction.
- Grease the pan of your choice with butter/nonstick spray or line the pan you are using with parchment paper. Spread the cookie out into a 12-inch circle of even thickness (if using a rimmed sheet, all the way to the edges, if using a stone, don't forget to leave space!) Bake 10-15 minutes, until golden. Remove from the oven and allow to cool COMPLETELY before frosting.
- MAKE THE FROSTING: Beat together the vegan cream cheese and just the hardened coconut cream until smooth. Add the sugar, mixing until fluffy and adjusting sweetness to taste. Add the remaining frosting ingredients, adjusting flavors to taste and beating until the frosting is fluffy and smooth.
- TO ASSEMBLE: Spread frosting evenly over the cooled cookie crust (this can be done up to 2 days in advance if stored in the refrigerator after). Wash and slice fruit of your choice (be sure the fruit is DRY though before topping), and arrange however your heart desires! I recommend chilling at least 30 minutes before serving, then be sure to keep it stored in the fridge until you're ready to eat or if you have any leftovers!
*I am usually not a fan of vegan butter, since it is basically margarine- hydrogenated oils. Like I talked about in my carrot cake post, in my opinion, real, organic butter is better for you than the fake stuff. However, I really like this specific brand of vegan butter, as it is made from cultured coconut oil, cashews, and safflower oil. If you can't find this specific brand, I'd recommend replacing with 1 stick of regular butter
**Once refrigerated, coconut cream will separate the fat/cream to the top of the can. It should be about half the can. Occasionally, you will get a "dud" that doesn't harden at the top. To caution against this, I typically have two cans in the fridge just in case I need more cream. Full-fat coconut milk will also do the same, you will just get less cream off the top, so you will definitely need two cans. When removing can from the fridge, DO NOT SHAKE, as this will mix the liquid with the cream
Allergens
