Vegan Fruit Pizza
This Vegan Fruit Pizza is the perfect summer dessert! With a sugar cookie crust, tangy dairy-free cream cheese frosting, and loads of colorful fresh fruit, it's a total showstopper that’s easy to make and even easier to love.
My Notes:
Servings: - 10
Ingredients
For the sugar cookie crust:
- 1/2 cup(s) vegan butter cold (I used Earth Balance)
- 1/3 cup(s) white sugar
- 1 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) almond extract (optional but recommended)
- 1 1/2 cup(s) all-purpose flour (or gluten-free 1:1 blend)
- 1/4 teaspoon(s) baking powder
- 1 - 2 tablespoon(s) plant-based milk (optional, if needed)
For the cream cheese frosting:
- 1/2 cup(s) vegan cream cheese (the block kind, I used Violife)
- 1 1/2 - 2 cup(s) powdered sugar
- 1/2 teaspoon(s) vanilla extract
- Optional: 1–2 teaspoons lemon juice + pinch salt (to cut sweetness)
For the fruit topping:
- 3 cup(s) fresh sliced fruit such as strawberries, kiwi, blueberries, raspberries, blackberries, mandarin oranges, or grapes
Instructions
- Preheat and prep: Preheat your oven to 350°F (180°C). Line a 12-inch (30 cm) pizza pan or a rectangular baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, beat the cold vegan butter, sugar, vanilla, and almond extract until light and fluffy. Sprinkle in the flour and baking powder, then mix to form a dough. If it's too dry or crumbly, add 1 tablespoon of plant-based milk at a time until it comes together.
- Shape and bake: Press or roll the dough into a 10–12 inch (25–30 cm) circle or rectangle on the prepared pan. Smooth the edges with your hands or a spatula. No round pan? No problem. Shape into a rectangle about 9x13 inches (23x33 cm). Bake for 12–16 minutes until lightly golden around the edges. Let cool completely.
- Make the frosting: In a medium bowl, beat the vegan cream cheese with 1 ½ cups powdered sugar, vanilla, and lemon juice (if using). Add more powdered sugar ¼ cup at a time until the frosting is smooth and spreadable.
- Assemble the pizza: Spread the frosting over the cooled crust (you may not need it all). Arrange the sliced fruit on top in a pattern or scatter freely, either way looks beautiful!
- Chill and serve: Chill for 30 minutes to help the frosting set (optional), then slice and serve.
Notes
Storage: Best fresh, but leftovers can be covered and stored in the fridge for 1 - 3 days. Over time, the fruit may release some juices, which can soften the crust.
Make-ahead: Bake the crust and prep the frosting a day ahead. Store crust at room temp wrapped tightly in plastic, and keep frosting in the fridge. Assemble just before serving.
Glossy fruit glaze: For shine, gently heat 2 tablespoons apricot jam with 1 tablespoon water. Brush lightly over the fruit.
Mini fruit pizzas: Roll the dough and cut into 3-inch (7.5 cm) circles using a cookie cutter. Bake 8–10 minutes or until just golden. Frost and top individually!
Nutrition
Serving: 1 serving (recipe makes 10 servings) | Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 126mg | Potassium: 51mg | Fiber: 3g | Sugar: 29g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
