This Paleo Fruit Pizza is a Paleo version of a summer treat I grew up making. A sugar cookie base, cooked into pan, then topped with frosting and decorated with fresh fruit. I love that this version is gluten-free, dairy-free, with nut-free and keto options!

Why we love it

Not only is this Paleo Fruit Pizza allergen friendly – it’s easy to make! The sugar cookie dough comes together quickly with options on what ingredients are accessible to you. While it cooks, you can make the simple frosting. We cool the cookie off in the freezer if we are in a rush, which allows it to be completed start to finish in less than an hour.

My kids love helping to “decorate” the pizza with sliced fruit. A great way to get your kids in the kitchen! (See more tips for getting your kids in the kitchen HERE!). You can turn it into a flag for Memorial Day, July 4th, or Labor Day. Or, make a rainbow for St. Patrick’s Day. Having a baby shower? Use fruit that coordinates with the baby’s gender! So many fun options!

Tips and Tricks

• This Paleo Fruit Pizza can be cooked in a small rimmed baking sheet or a 9×13 pan. The dough is a bit sticky, so I use large binder clips to attach the parchment paper to the sides of the pan. This holds it in place as I spread the dough around. This dough will not roll out, so just use a spatula to almost “paint” it onto the parchment paper.
• You can also use my Lemon Sugar Cookies as a base for this fruit pizza! I love the lemon touch it gives to the overall flavor. Plus, it has a different frosting option if the frosting recipe below doesn’t work for your dietary needs.
• Make sure the sugar cookie is fully cooled before frosting or you will end up with a goopy mess! Again, if you are in a rush, just put the baked cookie in the freezer for 10-15 minutes until cooled before frosting.
• I love strawberries on my fruit pizza. However, ripe strawberries “weep” – meaning once you cut them, the juices run a bit. So, if you are using strawberries, I recommend adding them just before serving. Other uncut berries like blueberries or raspberries don’t have this issue.

Ingredients

You have a variety of options for this recipe, depending on what’s accessible to you. I encourage you to read through these details to get the result you want!

• Maple or coconut sugar – Maple sugar is the Paleo equivalent of “white sugar” and coconut sugar is more of a deeper, heavy flavor like “brown sugar.” Maple sugar will give the sugar cookie base a flavor more similar to non-Paleo treats. I prefer it for that reason. However, it’s expensive. Like $10+ a pound. And hard to find – I only can find it on Amazon and Thrive Market lately. With that, I also give the option to use coconut sugar. I buy this on Amazon or at Walmart. Need a keto sweetener? Use monk fruit sugar! I find it on Amazon or in the Winco bulk bins. 
• Palm shortening, vegan butter, or ghee – Similar to the above note about sugar, palm shortening is more similar to non-Paleo shortening except with healthy fats. I find palm shortening at my local natural food store or cheapest on Amazon. Vegan butter like Miyokos or ghee can also work in this recipe, since the cookie is cooked in a baking pan and doesn’t need to hold its shape.
• Eggs – I don’t have a great egg substitute for this recipe. But, Unbound Wellness is a PRO at them, and recommend you read her egg-swap blog post HERE. If you use an egg substitute successfully in this recipe, let me know in the comments!
• Vanilla – Don’t over think this. Pure vanilla is ideal if it’s accessible to you. Imitation vanilla also works too!
• Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. See notes for nut-free option!
• Tapioca flour – I prefer the result of using tapioca flour in this recipe, gives them a nice texture. I recommend it over arrowroot, if you can (arrowroot can work if that’s all you have). I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
• Baking Powder
• Baking Soda
• Salt – Just regular table salt!
• Frosting – You can absolutely use a dairy-free store bought frosting like Miss Jones Bakes (we find it at our local natural food store). However, it’s super easy to make! You can use powdered sugar for the base if you just need it to be gluten-free + dairy-free. Or, for a Paleo option, use powdered monk fruit. I get it on Amazon and it is also Keto-friendly. 
• Fruit – Load it up with whatever fresh fruit you enjoy! See my note in tips and tricks about using any cut fruit like strawberries. For keto, keep it lower carb with raspberries and blueberries. 

Paleo Fruit Pizza

Autumn @wholefoodfor7

A delicious summer dessert that is gluten-free, dairy-free, with nut-free, and keto options!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Cookie Base

• 1 cup maple, coconut or monk fruit sugar
• 1/2 cup palm shortening can sub vegan butter or ghee
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups almond flour see notes for nut-free option
• 1/2 cup tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups frosting see homemade option below
• Fruit toppings of choice

Instructions

 

• Preheat the oven to 350. Line a 9x13 rimmed baking sheet or pan with parchment. See note in tips and tricks for helping the parchment stay in place.
• To make the cookies, combine the sugar, palm shortening, eggs, and vanilla with a mixer until creamed together. Add all remaining cookie ingredients and mix until just combined.
• Spread the cookie dough onto the parchment paper. This dough is sticky and won't roll - instead spread it or almost "paint" it onto the parchment paper with a spatula. Do your best to make it even, but know we are just going to cover it with frosting ; ).
• Bake for 17-20 minutes until lightly browned.
• While cookie is baking, make frosting, if using homemade, and rinse/dry and cut the fruit.
• Cookie layer must be cooled before frosting. You can let it cool on the counter for an hour OR if you are in a hurry, you can cool it in the freezer for 10-15 minutes until cool to the touch.
• Spread evenly with the two cups frosting. Top with desired fruit (keeping in mind that cut fruit like strawberries do best topped just before serving) and enjoy!
• Store leftovers covered in the fridge for up to 1 week.

Notes

See blog post above for details and links on ingredients and my favorite products!

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NUT-FREE: I prefer the texture of the almond flour + tapioca flour. However, if you need a nut-free option use 1 cup total cassava flour to replace both flours. This will result in a slightly smaller batch, which will need to be baked in a smaller 9x9 pan.

Keyword dairy-free, dessert, easy, gluten-free, keto, kid-friendly, nut-free, paleo

Dairy-free and Paleo Frosting

Autumn, @wholefoodfor7

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Servings 2 cups

Ingredients

  

• 4 cups powdered sugar or powdered monk fruit sugar (paleo)
• 1/4 cup ghee, soft but not melted can sub coconut oil for vegan option
• 1/4 cup vanilla nutpods or almond milk or other dairy-free milk. I love using Vanilla Nutpods for the best flavor!
• 1 teaspoon vanilla clear vanilla for the most white frosting

Instructions

 

• Combine all ingredients in a large mixing bowl. Mix on low for 30 seconds until just combined and then beat on high for 1 minute. If not coming together or too thick, add 1-2 tablespoons more of milk one tablespoon at a time until reaches desired thickness.
• Can store in fridge for up to two weeks or freezer for up to 3 minutes.

Notes

PEANUT BUTTER FROSTING VARIATION - Make the frosting as above but add 1/2 cup creamy peanut butter before mixing. Then add additional milk or creamer 1-2 tablespoons at a time, mixing after each, until you reach your desired consistency.