Go Back
+ servings
Print Recipe
5 from 1 vote

Fruit Pizza on a Snickerdoodle Crust

A stunning summer dessert, made a bit healthier with my low sugar Gluten Free Snickerdoodlerecipe as the base, and layered with a high protein "frosting" and lots of seasonal fruit!
Prep Time45 mins
Cook Time17 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 218kcal

Ingredients

Cookie Base

"Frosting"

  • 1 container whipped cream cheese
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Toppings (sub any seasonal fruit)

  • 4 large strawberries sliced
  • 2 kiwi thinly sliced
  • 1 cup blueberries
  • 1/2 mango sliced

Instructions

  • After making the Snickerdoodle 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 chilled, it will be easier to work with. Create a ball, and then flatten the ball onto parchment in a circle. My circle was about 10 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!).

Video

Notes

  • Save Time: Use a store bought cookie dough for this recipe. Pretty much any cookie base will work! Sugar cookie dough is easy to find, both in regular or gluten free options.
  • Lower the Carbs: You can make this low carb and sugar free by using a Keto Snickerdoodle Cookie - my favorite comes from ZenSweet! Use powdered ZenSweet monk fruit sweetener for the cream cheese, and then use strawberries, blackberries, raspberries, and kiwi for the topping.
  • Experiment with Fruit: Use any kind of fruit you have on hand or that's at the store in season. Berries are perfect for making beautiful designs. Also try: pomegranate, stone fruit, mango, dragonfruit, mandarin oranges, gooseberries, melons, or cherries.

Nutrition

Calories: 218kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 88mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 24mg | Calcium: 9mg | Iron: 1mg