The Ultimate Gluten-Free Vegan Sugar Cookie Fruit Pizza Recipe (Nut & Dairy-Free)

Discover the secret to a truly unforgettable dessert that caters to all! This exquisite Gluten-free Vegan Sugar Cookie Fruit Pizza features a tender, sweet sugar cookie crust, topped with the lightest, most luxurious whipped vanilla topping, and adorned with an array of vibrant fresh fruits. Prepare to amaze your guests when they learn this incredibly delicious treat is completely free of dairy, gluten, wheat, egg, peanuts, and tree nuts (with an easy soy-free option). It’s a sweet sensation designed for everyone to enjoy, without compromise.

Are you searching for that perfect dessert to make any occasion extra special? Look no further! While this recipe makes an absolutely ideal Easter showstopper, its appeal extends far beyond a single holiday. Imagine celebrating all spring and summer long, with this delightful fruit pizza gracing your table at every gathering, as long as an abundance of fresh, juicy berries and other fruits can be found. It’s truly a versatile treat that will become a seasonal staple.

My love for fruit pizzas dates back to my childhood, a nostalgic memory of sweet, fruity bliss. It’s almost unbelievable that after several years of sharing allergy-friendly recipes, I’m only now unveiling this magnificent creation. Rest assured, the wait has been worth it! I’ve poured my heart into perfecting every element, ensuring it’s not only safe for various dietary needs but also undeniably delicious and easy to prepare. This recipe is a testament to the idea that allergy-friendly doesn’t mean compromising on flavor or presentation.

Crafting the Perfect Gluten-Free Sugar Cookie Base

When envisioning this fruit pizza, I immediately knew I wanted to build upon the success of my beloved Sugar Cookie Bars. Those bars have garnered immense popularity on my site, and for good reason—they’ve even been featured on television! However, a fruit pizza requires a different kind of base. Unlike the thick, decadent bars, I aimed for a “just right” cookie bottom, one that would perfectly complement the generous layer of whipped topping without being overly dense or crumbly. The goal was to achieve an ideal ratio, where each bite offers a delightful balance of soft cookie, creamy topping, and refreshing fruit. This carefully calibrated thickness ensures a satisfying texture and allows the other components to truly shine.

This delightful dessert truly delivers a satisfying experience, thanks to its harmonious blend of three distinct yet equally delicious components: a tender sugar cookie crust, a cloud-like whipped vanilla topping, and an abundance of vibrant fresh fruit. What’s not to adore? Plus, there’s an undeniable psychological benefit: enjoying a generous slice of sugar cookie feels a little less indulgent when it’s magnificently adorned with healthful, fresh fruit. It’s the perfect sweet treat that also offers a refreshing touch.

The Secret to the Lightest, Dairy-Free Whipped Vanilla Topping

Many fruit pizza recipes traditionally call for a cream cheese frosting or another type of heavy buttercream. While delicious in their own right, I often find these frostings can overpower the delicate flavors of fresh fruit, making the entire dessert feel too rich or excessively sweet. My vision for this dessert was to create something sweet, but not cloyingly so, allowing the natural brightness of the fruit to take center stage. This meant that finding the perfect topping — one that was light, creamy, and dairy-free — was absolutely crucial. Moreover, sourcing good quality dairy-free cream cheese can sometimes be a challenge, not to mention often quite expensive, making it less accessible for many home bakers.

After much experimentation, I discovered that the ultimate spread for this fruit pizza wasn’t a frosting at all, but rather an ingeniously crafted whipped topping. This dreamy concoction is made with a vanilla pudding mix, non-dairy milk, and luscious whipped coconut topping. The result is an incredibly creamy, luxuriously thick, and velvety smooth topping that is utterly divine. Seriously, it’s so good, you’ll want to eat it by the spoonful straight from the bowl – and trust me, I speak from experience! The recipe is intentionally designed to yield a bit extra, so you’ll have plenty to indulge in. This topping strikes the perfect balance, providing a rich vanilla flavor without overshadowing the vibrant fruit, and its light texture ensures the entire dessert feels fresh and balanced.

Breaking the Rules: Dairy-Free Pudding Magic

One unique aspect that truly sets this recipe apart, and something I’m particularly proud of, is the innovative approach to the pudding mix. You know how most boxed pudding mixes explicitly state not to use milk substitutes? Well, when you have family members with severe milk allergies, like my son, those instructions just aren’t an option. So, I embarked on a mission to figure out how to make boxed pudding work perfectly with safe, non-dairy alternatives. The good news? It’s entirely possible, and it all comes down to a simple, yet crucial, adjustment to the liquid ratios.

Through careful experimentation, I discovered the secret: use half the amount of liquid that the box calls for. This creates an incredibly thick pudding, which is exactly what you need. Why is this thickness so important? Because you’ll be folding in a generous amount of whipped coconut topping, and you want a sturdy base that won’t become too thin. A thick pudding ensures your luscious topping remains perfectly in place, showcasing those beautiful fruit edges and preventing any unfortunate sliding. This technique has been tested successfully with various milk substitutes, including soy milk, rice milk, and coconut milk, providing fantastic flexibility. Whether you use a generic or name-brand pudding mix, the adjusted ratio yields consistent, creamy results every time. This simple “rule-breaking” hack opens up a world of possibilities for delicious, allergy-friendly desserts.

The Crown Jewel: Fresh Fruit Selection

And finally, no fruit pizza would be complete without its crowning glory: an abundance of fresh fruit! This is where you can truly let your creativity shine and tailor the dessert to your family’s preferences and what’s seasonally available. While blueberries are a common staple in many fruit dishes, I personally don’t care for them, so I often omit them. That’s the wonderful beauty of this dessert – it’s fully customizable! Feel free to use any fresh fruits you have on hand or those that are in season for the best flavor and vibrant colors.

Consider a colorful medley of sliced strawberries, juicy raspberries, tart blackberries, and bright green kiwi for a classic look and incredible taste. But don’t stop there! Bananas (sliced just before serving to prevent browning), segments of mandarin oranges, sweet peaches, or even thinly sliced grapes can make fantastic additions. Opt for a variety of colors and textures to create a visually stunning and delicious edible mosaic. Remember to wash and thoroughly pat dry all your fruit before arranging it on the pizza to ensure the best presentation and taste.

Why Choose This Allergy-Friendly Fruit Pizza?

• **Truly Allergy-Friendly:** Free from gluten, wheat, dairy, egg, peanuts, and tree nuts, with an easy soy-free option, making it safe for most common allergies.
• **Delicious & Crowd-Pleasing:** No one will guess it’s allergy-friendly! The flavors are vibrant and satisfying for everyone.
• **Perfect for Any Occasion:** Ideal for holidays like Easter, summer BBQs, birthdays, or just a special weeknight treat.
• **Customizable:** Adapt the fruit toppings to your family’s favorites or what’s in season.
• **Easier Than You Think:** My “rule-breaking” pudding method simplifies the dairy-free topping, ensuring a foolproof result.
• **Visually Stunning:** A beautiful dessert that will impress your guests and bring a “wow” factor to any spread.

So, this spring and summer, empower yourself to create a “wow” factor dessert that truly shines. Don’t let food allergies or dietary restrictions limit your culinary creativity or prevent you from enjoying a dessert you can be immensely proud of. This Gluten-Free Vegan Sugar Cookie Fruit Pizza is guaranteed to delight both the eyes and the taste buds of everyone in your gathering, regardless of their dietary needs. It’s a testament to the fact that inclusive desserts can be absolutely extraordinary.

Gluten-free Vegan Sugar Cookie Fruit Pizza (Nut free too!)

Yield:
12 slices

Prep Time:
20 minutes

Cook Time:
20 minutes

Additional Time:
10 minutes

Total Time:
50 minutes

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.

Ingredients

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.

Instructions

1. Preheat your oven to 350 degrees F. Grease a round 9″ cake pan.
2. In a stand mixer with the paddle attachment, whip the shortening and sugar until combined.
3. Add the vanilla and soy (or rice) milk and mix.
4. Next, add the salt, xanthan, Ener-G egg replacer, baking powder and gluten-free flour. Mix well.
5. Pour the batter onto the greased pan. Using wet or greased hands, press the dough evenly into the pan. The dough will be sticky.
6. Bake for 15-20 minutes, or until the center is set.
7. 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 rack to finish cooling.
8. While the cake cools, make the topping.
9. Wash the fruit you’re going to use, and lay on a paper towel to dry while you make the rest of the topping.
10. In a medium saucepan, 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).
11. Whisk well to combine over medium low heat until thickened. Take off the heat to cool completely.
12. 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.
13. 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 separately, covered for 1-2 days to be enjoyed with the leftover fruit.

Notes

Adapted from my Sugar Cookie Bars

DON’T FORGET TO PIN THIS RECIPE, SO YOU CAN EASILY FIND IT LATER. ALSO, BE SURE TO EXPLORE MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS FOR MORE INSPIRATION!

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