Fruit Pizzas are one of those universally well-loved desserts. What’s not to love about a giant soft sugar cookie topped with whipped, cream-cheesy frosting and all your favorite fruits? As fresh the fruit is the star of this show, I cut the sweetness of my creamy topping way back, relying instead on the natural flavor from the coconut milk whipped cream. The result is a showy and delicious not-too sweet dessert that would be the highlight of any summer potluck!
Because many fruits don’t keep well after being cut, try to assemble this fruit pizza the same day you plan to serve it. The cookie can be made a day ahead, as can the whipped topping. Brush the fruits that tend to brown with a glaze made from natural preserves to subtly but effectively stop the fruit from browning.
Sugar Cookie “Crust”
These sugar cookies were made with leftover dough from the pizza.
Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Gather dough and form a flat disc.
Preheat oven to 375ºF (static) or 350ºF (convection).
Dust a silicone baking mat or parchment paper taped to your counter with Jules Gluten Free™ All Purpose Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness). Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
Remove to fully cool on a wire rack.
- 1 cup (8 ounces) cream cheese, softened (Go Veggie™ Cream Cheese Alternative; Tofutti® Better than Cream Cheese or Daiya™ Cream Cheese Style Spread* — dairy & soy-free)
- 1 cup homemade coconut whipped cream**
- Fresh fruit (berries, bananas, oranges, peaches, apples, plums, pears, etc.)
- 1/8 cup yellow or orange colored preserves like orange, peach, or apricot (Bonne Maman® Golden Plum Mirabelle)
- 1 tsp. water
*Note: if using Daiya™ Cream Cheese Style Spread, taste the finished topping before spreading on the pizza, and whisk in 1/4 – 1/2 cup confectioner’s sugar if the taste is not sweet enough for your liking.
**Note: if using store-bought gluten-free whipped topping instead, add 1/2 cup confectioner’s sugar and 1/2 teaspoon vanilla to the cream cheese topping mixture when mixing.
Prepare homemade coconut whipped cream, then beat together with the softened cream cheese using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
Wash and cut fresh fruit and arrange on top of the pizza however you like.
Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
Cover and refrigerate topped pizza until ready to serve.