I’ve been wanting to make a Fruit Pizza with a Gingersnap Crust since I adapted my Snickerdoodle recipe to make a perfect gluten free Ginger Sugar Cookie. (Last summer, I made a Fruit Pizza on a Snickerdoodle Crust– and it was a show stopper).
It’s been so nice being back in Oregon for a month. A very different trip with my little man in tow! Normally, I am all over, trail running, hiking, and of course, shopping — but this year has been a lot of drinking tea with my mom while the baby sleeps. And of course, introducing him to our family. I think he will be very lonely when we go back to Malaysia. Our house will be so quiet compared to all the cousins he’s had to play with here! (Just looking at these photos makes me dizzy – so much activity!)
My mom requested a special dessert for a goodbye party for one of her colleagues, and with our fridge stocked with peaches and berries, I knew it was time to test this recipe out.
It was a winner.
Fruit pizzas are so beautiful, and who doesn’t love a fresh (and healthy) dessert in the summer time? And really, so simple to make. Mix up a batch of cookie dough, roll it out (I just use my hands- who cares if it’s perfect!), bake it, and then top with a honey sweetened cream cheese and thinly sliced fruit or whole berries.
Most fruit pizza recipes call for roll-out sugar cookie dough and a can of frosting- Yes, making your own cookie and “frosting” might take a bit more time, but I would much rather know that I (and my loved ones) are getting whole grain oats, almonds, high protein greek yogurt cream cheese, and minimal sweeteners.
Plus, using these whole food, healthy ingredients means the sweetness of the summer fruit really shines.
Fruit Pizza with a Gingersnap Crust (Gluten Free)
- 8 ounces greek yogurt cream cheese container, or sub cream cheese
- 2 tablespoon honey
- 1 teaspoon vanilla
- 1-2 cups berries I used blueberries, strawberries and raspberries
- 1/2 peach large
- 1 banana medium
- After making the Ginger Sugar Cookie dough, place it in the fridge to chill for 20 minutes.
- Preheat oven to 350 degrees F.
- Add honey and vanilla to the whipped cream cheese, and stir to combine. If subbing a non-whipped cream cheese, put in the food processor and whip in the honey and vanilla for about 1-2 minutes, until the mixture is very smooth (when I do this, I let the cream cheese warm up to room temperature first).
- Allow the cream cheese frosting to cool in the fridge while the cookie is baking.
- Once the dough has cooled, it will be easier to work with. Create a ball, and then flatten the ball onto parchment in a circle. My circle was about 12 inches in diameter. Use wet hands, or a wet rolling pin, to roll out evenly, and even out the edges.
- Bake for 14-16 minutes. Turn off the oven, but leave the cookie in the oven for about 15 more minutes. This will allow the cookie to become a bit crispier, and will help it hold up to the toppings better.
- Allow the cookie base to completely cool in the refrigerator or freezer. When ready to top, frost it with the cream cheese mixture, and layer the fruit on in any design you'd like.
- The cookie base will cut the cleanest/nicest when the "pizza" is cold.
- Store refrigerated for up to 5 days (the fruit will begin to look sad after 3 days!).
Other Fun Fruit Desserts for Summer:
- Fresh Strawberry Cake, by Simply Fresh Dinners
- Summer Berry Cheesecake Salad, by The Slow Roasted Italian
- Rainbow Fruit and Yogurt Layered Ice Cream, by Bams Kitchen
- Fruit Pizza on a Snickerdoodle Crust, by Sunkissed Kitchen
- Chocolate Covered Strawberry Greek Yogurt Tiramisu, by Sunkissed Kitchen