Fruit Pizza

Fruit Pizza {Vegan} {Real Food}-a healthier version of the traditional July 4th recipe. www.tasteofdivine.com

I picked two strawberries from the garden a few days ago, and the market is overflowing with first berries of the season…Summer is finally here!  Woohoo!  I love summers because they normally mean lots of hikes with the dog, working out, and just enjoying being outside.  

Things are a little crazy here in Monterey.  I’ll have big news in a few weeks, so stay posted! I figured I could take a break from the chaos for a little bit and share this delicious recipe with you.

Fruit Pizza {Vegan} {Real Food}-a healthier version of the traditional July 4th recipe. www.tasteofdivine.com

Do you love fruit pizza?  Then this recipe is for you.

Normally, fruit pizza involves sugar cookie dough, pressed into a pie pan, baked, and topped with cream cheese, whipped cream, and fruit.  Sounds divine, right?  Well it is, and I love it so I decided to make a version that is healthier.

  • No artificial sweeteners
  • No dairy (if you’re into that.  I’m not, but I know many friends who have sensitivities)
  • All real food ingredients
  • And STILL delicious!

I got the idea for whipped coconut cream from this post on Shutterbean.  I tried it with a can of coconut milk, putting it in the fridge overnight, but the brand I used never separated.  So then I got a can of coconut cream at Trader Joe’s, and it worked perfectly! I made it in my Vitamix.

If the recipe for the crust looks familiar, that’s because I basically used the same recipe from these tea shortbread cookies, minus the tea.  This actually makes a really good base crust for a dessert, and it holds together well.

This pie holds up well in the fridge for a few days, which means you can prepare it ahead of time and take it to your next potluck or barbecue!

 

Fruit Pizza
 
Prep time

Cook time

Total time

 

Easy vegan friendly fruit pizza with no artificial sweeteners. Makes a great dish for 4th of July.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8

Ingredients
for the crust
  • ½ cup coconut oil
  • ¼ cup honey or pure maple syrup
  • 1 cup white whole wheat flour
  • ½ teaspoon fine sea salt
  • pinch of baking soda
for the topping
  • 1 can coconut cream-chilled in the fridge overnight (I get it at Trader Joes)
  • 1 tablespoon honey or pure maple syrup, more or less to taste
  • assorted fruit

Instructions
for the crust
  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a large bowl, mix the coconut oil, and honey together.
  3. Add the flour, salt, and baking soda. Mix well. Dough will be crumbly. *See Note*
  4. Thoroughly grease a pie pan with coconut oil.
  5. Press dough into pie pan in an even layer.
  6. Bake for about 35 minutes, until outside edges are brown but still soft in the middle.
  7. Allow to cool about 10 minutes, then remove from the pan and let it cool the rest of the way.
for the whipped coconut cream
  1. beat chilled coconut cream until stiff peaks form, just like you would for regular whipped cream
  2. spread whipped coconut cream onto the crust and top with your favorite fruit

Notes
*If using solid coconut oil, the dough will be crumbly. If you are in a hot climate and the coconut oil is melted, the dough will not be crumby, but soupy. Just stick it in the fridge to harden up a little and then follow directions as normal.

If you like recipes like this, sign up below and get an email whenever a new one is posted!



Comments

  1. Pingback: I love lists, Friday! – Shutterbean

    1. Post
      Author
  2. Pingback: Happy 4th of July - VeggieBoards - A Vegetarian Community

  3. Jenna Grace

    Love the recipe! I plan on making it soon. I was wondering if I could use Whole Wheat Flour instead of White Whole Wheat Flour since I can’t find it anywhere near I live.. Thank you!

    1. Post
      Author
  4. Pingback: The Best VEGAN 4th of July Foods - Design Asylum Blog | by Kellie Smith

  5. Ann Heinle Novick

    The recipe looks FANTASTIC; we both enjoy desserts& both are trying to eat healthier foods; not always easy to do…Your recipe including TIPS for SUCCESS is just what need for successful “healthy dessert” making. I’ve been making a similar dessert using a whole wheat flour no sugar fat free “shortcake” but got lost/sidetracked in finding a sweetener for the creamy layer. I’ve made yogurt cheese( straining fat free plain yogurt for 3 days( cream cheese like results but couldn’t get it sweet enough. I’ll springboard your recipe& hope to get a sweeter creamy layer. I’m a retired HOME ECONOMICS teacher(ahead of my time) in creating healthier versions of fave foods. I retired30 yrs. ago( due to a car accident injury) & unfortunately have not kept up to date on the newest products to reach my goal Thanks for the helpful impetus to get back to work towards achieving my long time goal

    1. Post
      Author
  6. marti

    To stay completely gluten free and vegan [no honey] and use less-processed ingredients [maple syrup], I’ve substituted almond flour – it worked well; and date paste [water soaked Medjool dates, blended with a bit of soaking water]. It’s a lovely recipe that now stays within all my food prep preferences. Thanks so much.

    1. Post
      Author

Let me know what you think...