This Vegan Fruit Pizza is a total showstopper! It looks super impressive but is surprisingly easy to make and fun to decorate. A soft sugar cookie crust is topped with creamy dairy-free cream cheese frosting and a rainbow of fresh fruit. It’s the perfect summer dessert and always a hit at parties.
I’m in love with this colorful fruit pizza dessert! Not only is it beautiful and fun to decorate, it’s also seriously delicious. The cookie crust is adapted from my fan-favorite Vegan Sugar Cookie recipe which is soft, rich, and buttery. Top it with tangy vegan cream cheese frosting and a medley of juicy fruit for a treat that looks bakery-worthy but takes less than an hour to make.
This dessert is perfect for birthdays, BBQs, potlucks, or anytime you want to impress without spending hours in the kitchen.
Traditional fruit pizzas are often made with dairy, eggs, and store-bought dough (which honestly never tastes that good). This vegan fruit pizza recipe skips all that and delivers even more flavor, using easy plant-based ingredients. You can also swap in a gluten-free flour blend to make it totally GF.
Tips & Tricks for the Perfect Fruit Pizza:
- Use cold vegan butter for the best sugar cookie texture. It helps keep the crust tender without spreading too much. I like Earth Balance Buttery Spread Original (it’s always reliable in baking).
- Don’t overbake the cookie crust. Pull it from the oven when the edges are just turning golden, it will firm up as it cools.
- Let it cool completely before frosting, or the frosting will melt.
- Customize the fruit based on the season or occasion. Avoid highly watery fruits or anything that browns quickly (like bananas or apples).
- Want a glossy finish? Warm 2 tablespoons apricot jam with 1 tablespoon water and brush lightly over the fruit for a bakery-style shine.
- Make it ahead: Bake the crust and prep the frosting a day in advance. Store them separately, then assemble just before serving.
- Want minis? Use cookie cutters to make individual fruit pizzas instead of one big one. Great for parties!
HOW TO MAKE VEGAN FRUIT PIZZA:
- Press and shape it into a pizza shape! Bake and let the cookie cool.
Don’t have a round pan? Make a rectangle shape, or individual cookies instead.
- Mix the vegan cream cheese frosting and spread as much or as little as you like on the cookie.
- Decorate the vegan fruit pizza! Make a beautiful pattern or scatter fruit randomly. Either way will be beautiful!
Why You’ll Love This Vegan Fruit Pizza…
- It’s dairy-free, egg-free, and can be gluten-free
- Crowd-pleasing and beautiful to serve
- Totally customizable for any season or celebration
- A fun project for kids (or adults!) to help decorate
More Showstopping Vegan Desserts to try:
If you try this Vegan Fruit Pizza recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Fruit Pizza
This Vegan Fruit Pizza is the perfect summer dessert! With a sugar cookie crust, tangy dairy-free cream cheese frosting, and loads of colorful fresh fruit, it’s a total showstopper that’s easy to make and even easier to love.
Servings: – 10
Ingredients
For the sugar cookie crust:
For the cream cheese frosting:
Instructions
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Preheat and prep: Preheat your oven to 350°F (180°C). Line a 12-inch (30 cm) pizza pan or a rectangular baking sheet with parchment paper.
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Make the cookie dough: In a large bowl, beat the cold vegan butter, sugar, vanilla, and almond extract until light and fluffy. Sprinkle in the flour and baking powder, then mix to form a dough. If it’s too dry or crumbly, add 1 tablespoon of plant-based milk at a time until it comes together.
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Shape and bake: Press or roll the dough into a 10–12 inch (25–30 cm) circle or rectangle on the prepared pan. Smooth the edges with your hands or a spatula. No round pan? No problem. Shape into a rectangle about 9×13 inches (23×33 cm). Bake for 12–16 minutes until lightly golden around the edges. Let cool completely.
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Make the frosting: In a medium bowl, beat the vegan cream cheese with 1 ½ cups powdered sugar, vanilla, and lemon juice (if using). Add more powdered sugar ¼ cup at a time until the frosting is smooth and spreadable.
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Assemble the pizza: Spread the frosting over the cooled crust (you may not need it all). Arrange the sliced fruit on top in a pattern or scatter freely, either way looks beautiful!
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Chill and serve: Chill for 30 minutes to help the frosting set (optional), then slice and serve.
Notes
Make-ahead: Bake the crust and prep the frosting a day ahead. Store crust at room temp wrapped tightly in plastic, and keep frosting in the fridge. Assemble just before serving.
Glossy fruit glaze: For shine, gently heat 2 tablespoons apricot jam with 1 tablespoon water. Brush lightly over the fruit.
Mini fruit pizzas: Roll the dough and cut into 3-inch (7.5 cm) circles using a cookie cutter. Bake 8–10 minutes or until just golden. Frost and top individually!
Nutrition
Serving: 1 serving (recipe makes 10 servings) | Calories: 299kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 126mg | Potassium: 51mg | Fiber: 3g | Sugar: 29g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
