A fruit pizza made out of a sugar cookie bottom, and the lightest, most delicious whipped vanilla topping. Decorated with fresh fruit, this sweet but not overly sweet Gluten-free Vegan Sugar Cookie Fruit Pizza will be on definite repeat. People’s jaws will drop when they realize there’s no dairy in this! This allergy-friendly dessert is free of: gluten, wheat, dairy, egg, peanut and tree nuts (with a soy free option).
I have the absolute best Easter dessert for you–but let’s be honest, the fun won’t stop there. You’re going to be wanting to make this dessert all spring and all summer, for as long as there are fresh berries to be found!
I’ve loved fruit pizzas since I was a kid. So, honestly I’m kinda kicking myself why I’m three years into blogging and just now coming up with this beautiful creation. Can you ever forgive me???
I knew right away that I’d want to play off of my Sugar Cookie Bars because those are so well beloved on my site (and for good reason). I mean, they’ve been featured on TV if that says anything! But, I didn’t want this pizza to be overly thick like the bars are meant to be. I like a happy ratio of whipped topping to the cookie bottom, and I think I reached a “just right” thickness for this recipe.
This dessert makes such a satisfying treat, because it’s got three delicious components: a sugar cookie, a whipped vanilla topping and fresh fruit. I mean…what is there not to love? Plus, you don’t feel so bad about eating a big wedge of sugar cookie if it has fresh fruit on it.
I know many people use a cream cheese frosting when they make their fruit pizzas, or some other type of frosting–but to me, it can overpower the fruit. I wanted this dessert to not be too sweet, so finding the right topping was really important to me. Plus, finding dairy-free cream cheese can be expensive and hard to find.
I found the ultimate spread on this wasn’t frosting at all–but a whipped topping made with a vanilla pudding mix, non-dairy milk, and whipped coconut topping. It’s so creamy, thick and velvety it’s to die for.
Let’s just say that there was a good amount left over (you’re welcome for making the recipe have extra!) and I’ve no joke been eating it by the spoonful. #noregrets I’d blame it on the pregnancy, but let’s be honest–I’d be eating it with a spoon even if I weren’t great with child.
One thing that made this recipe really unique is the fact that I broke some rules! You know how a boxed pudding mix says to not use milk substitutes. Well…guess what? My son is allergic to all milk products, so that’s just not gonna work. So, I figured out how to use his safe milk: soy milk, as the base. And, all it takes is some tweaking of the cooking ratios. We’ve also made this with rice milk and it works with coconut milk too. Use whatever milk substitute works for your diet, the ratio will still be the same.
I used half of the liquid that the box called for. This made a very thick pudding. You want it to be thick, since you’ll be adding in some coconut whipped topping, that way the frosting won’t slide off or down the fruit pizza. You’ve gotta be able to show off that edge! (And before you ask…I’ve tried both generic and name brand pudding mixes with the same result.)
And, finally–don’t forget the fresh fruit. You can use any fresh fruit you have on hand. I didn’t do blueberries–which I know are often a staple in a fruit dish like this, but I don’t care for them. That’s the beauty of this dessert–cater it to you and your family’s liking. You could also use bananas, mandarin oranges, peaches and so on.
So, for this spring–go ahead and have a “wow” factor dessert. Don’t let food allergies stop you in having a dessert you can be proud of. This Sugar Cookie Fruit Pizza will please both the eyes and tummies of everyone in your crowd, whether they have dietary restrictions or not.
Sugar Cookie Pizza Crust
- 6 Tablespoons soy-free shortening
- 1/2 cup sugar
- 1 tsp. vanilla
- 3 Tablespoons soy or rice milk (see post above)
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum
- 3/4 tsp. Ener-G egg replacer
- 3/4 tsp. baking powder
- 1 and 1/4 cups gluten-free flour
Whipped Vanilla Topping:
- 1 large cook and serve vanilla pudding
- Soy or rice milk (half of the package requirements--depending on brand)
- Half of a 9-oz container of Coco Whip
- Fruit of choice for topping that has been washed and patted dry. I chose: strawberries, raspberries, blackberries, & kiwi. Go with what's in season and colorful that your family can/will eat.
- Preheat your oven to 350 degrees F. Grease a round 9" cake pan.
- In a stand mixer with the paddle attachment, whip the shortening and sugar until combined.
- Add the vanilla and soy (or rice) milk and mix.
- Next, add the salt, xanthan, Ener-G egg replacer, baking powder and gluten-free flour. Mix well.
- Pour the batter onto the greased pan. Using wet or greased hands, press the dough evenly into the pan. The dough will be sticky.
- Bake for 15-20 minutes, or until the center is set.
- Allow the cookie to cool for five minutes in the pan. Run a knife along the edges to loosen it. Turn out the cake onto a wire wrack to finish cooling.
- While the cake cools, make the topping.
- Wash the fruit you're going to use, and lay on a paper towel to dry while you make the rest of the topping.
- In a medium sauce pan pour the dry pudding mix. Pour half of the required milk from the package directions. (Brands vary, follow the box instructions. For example, if the box calls for 3 cups of milk, instead use 1 and 1/2 cups of soy/rice milk).
- Whisk well to combine over medium low heat until thickened. Take off the heat to cool completely.
- Once the pudding has cooled, pour in half of the container of whipped coconut topping. Beat until smooth. Refrigerate until you're ready to assemble the cake. The pudding may firm up more after being refrigerated. You may thin it to your liking with more milk substitute.
- Once the cookie is cool, and you're ready to eat (only assemble when you're ready to serve) frost with a generous amount of the topping and place the washed and sliced fruit on top. Enjoy immediately.
Leftover whipped topping may be kept refrigerated separate, covered for 1-2 days to be enjoyed with the leftover fruit.
Adapted from my Sugar Cookie Bars
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