The perfect summery dessert! This Fruit Pizza uses a Snickerdoodle Cookie Crust. Top it with your favorite or in-season fruit!
The Perfect Summer Dessert to Share!
Fruit pizza is a bright, crowd-pleasing summer dessert you can make ahead for gatherings. It’s fresh, colorful, and easy to assemble. I’ve been making this version on a snickerdoodle cookie crust for years. When I’m photographing it I’ll arrange the fruit into a neat design, but most of the time I let kids help—imperfections aside, it’s just as tasty and much more fun.
Why you’ll love this Fruit Pizza:
- Snickerdoodles over plain sugar cookies: The cinnamon-sugar crust adds warm flavor that pairs beautifully with fruit.
- The snickerdoodle dough I use is made with oat flour and cashew butter, keeping the base more nutritious than a refined-flour cookie.
- High-protein frosting: A lightly sweetened cream cheese topping adds protein and balances the sweetness from the cookie and fruit.
- Beautiful and customizable: Use berries, stone fruit, kiwi, mango, dragon fruit, or whatever is in season for a vibrant dessert.
A High Protein “Frosting” for Your Fruit Pizza
You can top this fruit pizza with any frosting you prefer, but I like a lightly sweetened cream cheese for its texture and protein. Because the cookie and fresh fruit are already sweet, a simple cream cheese mixture—just cream cheese, a little honey, and vanilla—gives the right balance without being overly sugary. Using whipped cream cheese saves time since it combines easily by stirring.
How to Make a Healthy Fruit Pizza
Step 1: After the snickerdoodle cookie dough has chilled, place the dough ball between two large pieces of parchment and roll it into a 10–12 inch circle. Use your hands to smooth the edges; it doesn’t need to be perfect. Sprinkle the rim with a cinnamon-sugar mixture.
Step 2: Bake the cookie for about 14–16 minutes. Once baked, let it cool completely before adding toppings. If you like, chill it in the freezer until you’re ready to build the pizza.
Step 3: Make the cream cheese frosting: combine cream cheese, honey, and vanilla. If using room-temperature cream cheese, beat until smooth. If you have whipped cream cheese, simply stir in the honey and vanilla.
Step 4: Spread the cream cheese mixture over the cooled cookie—the frosting acts as a sticky base to hold the fruit.
Step 5: Arrange a variety of colorful fruit on top in any pattern you like. This is a fun step for kids to join—perfection isn’t necessary.
Step 6: For the cleanest slices, chill the assembled pizza for a couple of hours so the frosting sets and the cookie firms up. Wrap and refrigerate up to one day in advance.
I once made this in Malaysia with abundant dragon fruit—its color makes a striking topping. If you can find red dragon fruit at an import store, it’s a beautiful addition.
Tips for Making a Gluten-Free Fruit Pizza
- Save time: Use store-bought cookie dough if needed—sugar cookie dough works well and is widely available in regular and gluten-free versions.
- Lower the carbs: For a low-carb option, try a keto snickerdoodle mix and use a powdered sugar substitute for the cream cheese. Top with lower-carb fruits like strawberries, blackberries, raspberries, and kiwi.
- Experiment with fruit: Use any seasonal fruit you enjoy. Berries are ideal for colorful designs, but try pomegranate seeds, stone fruit, mango, dragon fruit, mandarins, melons, or cherries.
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Fruit Pizza on a Snickerdoodle Crust
Ingredients
Cookie Base
- batch Gluten Free Snickerdoodle dough
“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, chill it in the refrigerator for about 20 minutes.
- Preheat the oven to 350°F (175°C).
- Mix honey and vanilla into the whipped cream cheese. If using regular cream cheese, bring it to room temperature and beat with honey and vanilla until very smooth.
- Form the chilled dough into a ball, then flatten it between parchment into a roughly 10-inch circle. Wet hands or a wet rolling pin help create an even surface.
- Bake for 14–16 minutes. Turn off the oven and leave the cookie inside for about 15 more minutes to help it firm up so it holds the toppings better.
- Cool the cookie completely in the refrigerator or freezer. When ready, spread on the cream cheese mixture and layer the fruit in any pattern you like.
- Chill the assembled pizza for the cleanest slices. Store refrigerated up to 5 days, though the fruit looks best within 2–3 days.
Notes
- Save time: Store-bought cookie dough works well if you’re short on time.
- Lower the carbs: Use a keto snickerdoodle mix and a powdered sweetener in the cream cheese, then top with lower-carb fruits.
- Experiment with fruit: Use whatever’s in season—berries, mango, pomegranate seeds, dragon fruit, mandarins, melons, cherries, and more all work beautifully.