This Easy Fruit Pizza (Egg-Free) is soft and sweet, the cream cheese frosting is tangy and creamy, and the fresh fruit on top adds a burst of flavor that’s just perfect for any occasion. You can use whatever fresh fruits you love or have on hand. You don’t need any special pans or gadgets for this recipe—just a regular baking sheet will do! Not only does this fruit pizza taste amazing, but it’s also a feast for the eyes!
Oriana’s Thoughts On The Recipe
I’m thrilled to share with you one of the easiest and most delightful desserts you can make: Eggless Fruit Pizza. If you’re a fan of simple, scrumptious treats that everyone will rave about, then this recipe is definitely for you!
Oh my goodness, friends! I have to tell you about this Eggless Fruit Pizza I made recently. It was an absolute hit with my whole family! I was a little nervous at first because I wanted to create something both delicious and fun, but let me tell you, it turned out better than I ever imagined. The soft sugar cookie crust paired with the tangy cream cheese frosting is just heavenly. It’s like summer on a plate!
What I love most about this recipe is how versatile it is. You can use any fresh fruit you have on hand to make it your own. Whether you’re a fan of juicy strawberries, sweet blueberries, or even exotic kiwi, the possibilities are endless. Plus, this is a great recipe for the kids to help with, from spreading the frosting to arranging the fruit. It’s such a fun activity for a summer day!
And the best part? You don’t need any fancy equipment to make this dessert. A regular baking sheet and some basic kitchen tools are all you need. It’s easy to slice and serve, so you can impress your guests without breaking a sweat. Let’s dive into the details so you can make this delicious fruit pizza yourself!
What I Love About This Recipe
A Winner Combination of Flavors!: Let’s talk about this crust and frosting for a moment. The sugar cookie base is incredibly soft and has just the right amount of sweetness. Then, there’s the cream cheese frosting—it’s thick, tangy, and oh-so-creamy. Together, they create a dessert that’s both satisfying and refreshing!
Totally Customizable with Your Favorite Fruits: One of the best things about this recipe is how customizable it is. You can choose any fruit you like to top your pizza. I went with a colorful mix of berries and kiwi, but you could use peaches, mangoes, or whatever fruit is in season.
Completely from Scratch, But Sooo Easy!: Even though this dessert is made from scratch, it’s incredibly easy to put together. The recipe uses basic ingredients that you probably already have in your pantry. Plus, the steps are simple, so you won’t need to spend hours in the kitchen to make something delicious.
Fun for the Whole Family: This recipe is perfect for getting the kids involved in the kitchen. They can help with spreading the frosting, arranging the fruit, and even making the dough. It’s a fun, hands-on activity that the whole family can enjoy together.
Easy to Slice and Serve: One of the best things about this fruit pizza is how easy it is to serve. You don’t have to worry about it falling apart or making a mess when you cut it. Each slice holds together beautifully, making it perfect for a party or a casual family dessert.
Cute and Colorful Presentation: The finished fruit pizza is not just delicious but also adorable. The vibrant fruit slices create a beautiful pattern on top of the cream cheese frosting. It’s a dessert that’s as pretty as it is tasty!
No Specialty Pan Needed: You don’t need any special equipment for this recipe. A regular baking sheet works perfectly for the cookie base, so you don’t have to invest in any extra kitchen gadgets.
Potential Cons Of The Recipe
While this recipe is pretty fantastic, there are a few things to keep in mind:
- Dough Needs to Be Chilled for 1 Hour: The dough requires chilling for at least 1 hour to ensure it bakes properly and holds its shape.
- Fresh Fruit Needs to Be Prepared Properly: Fresh fruit can be a bit finicky. You’ll need to slice it nicely, and it should be added right before serving to prevent it from getting soggy.
- Crust Needs to Cool Completely: If the crust is too warm, it might not hold up well when you spread the frosting.
Tips To Mitigate These Cons
To ensure your Eggless Summer Fruit Pizza turns out perfectly, here are some additional tips:
- Plan for Dough Chilling Time: Remember to chill the dough for at least an hour. Preparing the dough in advance can help save time later.
- Prepare Fruit Just Before Serving: Slice your fruit just before you’re ready to decorate the pizza. If you have to prepare it ahead of time, store it in the fridge and cover it with a damp paper towel to keep it fresh.
- Allow Crust to Cool Completely: Be patient and let the cookie crust cool completely to avoid any mess when spreading the frosting.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of your cookie crust. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking Powder: Helps the cookie crust rise and become fluffy. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavor of the crust. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter (Softened): Adds richness and helps to bind the cookie dough. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Granulated Sugar: Sweetens the crust.
- Cream Cheese: This is used in both the crust and frosting for a creamy texture. Note: Use the full-fat version that comes in blocks.
- Pure Vanilla Extract: Adds a lovely vanilla flavor.
- Confectioners’ Sugar: Sweetens the frosting and gives it a smooth texture.
- Assorted Fresh Fruit: Your choice of fruit for topping the pizza. Think strawberries, blueberries, kiwi, or any of your favorites!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Sift the flour and baking powder into a bowl. Add the salt and set aside.
Step 2 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
Step 3 – Add Dry Ingredients
Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated, and the dough starts to come together. Once completely combined, form the dough into a disk, cover the dough tightly with plastic wrap, and chill in the refrigerator for 1 hour and up to 2 days.
Step 4 – Shape The Pizza Crust and Bake
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment or grease a pizza pan with nonstick spray (even if it’s a nonstick pan). Note: I did not have my pizza pan available, so I used my biggest baking sheet lined with parchment paper.
Remove chilled cookie dough from the refrigerator and press the cookie dough into a a 9–10-inch circle, about 1/3-inch thick. Note: You can press the cookie dough with your hands, like I did, or roll the dough out with a rolling pin.
Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.
Step 5 – Make The Frosting
In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined.
Step 6 – Frost and Decorate
Spread the frosting over the cooled sugar cookie crust. Decorate with sliced fruits of your preference. I used strawberries, kiwi, blueberries, and raspberries.
Recipe Tips
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Preheat Your Oven: Make sure your oven is fully preheated before baking to ensure even cooking.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie crust.
- Chill the dough before baking; this gives it a chance to firm up a little and allows it to bake much better.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookie cruts until it’s JUST golden around the outside. Avoid over-baking
- Frost and decorate just before you’re ready to serve. Slice your fruit just before you’re ready to decorate the pizza to prevent it from getting soggy.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
- Add Nuts: Sprinkle some chopped nuts on top for a bit of crunch.
- Chocolate Drizzle: Drizzle a little melted chocolate over the fruit for extra decadence.
- Cinnamon Sugar: Add a sprinkle of cinnamon sugar to the crust before baking for a warm, sweet flavor.
- Adding Flavor to Frosting: Feel free to add 2–3 teaspoons of fresh lemon or lime juice, plus the zest of either fruit. Alternatively, you could add 1/2 teaspoon of lemon or almond extract.
- Make it in a half sheet/jelly roll pan: Double the whole recipe (crust, frosting, and fruit). Press crust into a lightly greased 12×17-inch pan. About the same bake time. Chilling the cookie dough is unnecessary if doubling and pressing into a 12×17-inch pan.
- Use Pastry Cream as Frosting: You can use my Easy Eggless Pastry Cream recipe instead of the cream cheese frosting. I have done it, and it’s a delicious swap.
Storing and Freezing Instructions
- Storing: Keep leftover fruit pizza in the fridge for up to 3 days. Cover it loosely with plastic wrap or store it in an airtight container.
- Freezing: It’s best enjoyed fresh, but you can freeze the cookie crust (without frosting or fruit) for up to 1 month. Thaw and then frost before adding fruit.
Frequently Asked Questions
Yes! You can prepare the cookie base a day in advance. Just keep it covered at room temperature. Frost and add the fruit just before serving.
Almost any fruit works well! Berries, kiwi, mango, and peaches are all great choices. Just make sure they are fresh and ripe for the best flavor.
While you can use store-bought cookie dough, making it from scratch really gives you that homemade touch. Plus, it’s easy and fun to make your own! Also, keep in mind that store-bought cookie dough usually has eggs.
Yes, you can use a gluten-free all-purpose flour blend to make the cookie crust gluten-free. Read above for my suggestions.
More Recipes You’ll Love!
- Best Eggless Sugar Cookie Bars (Easy)
- Eggless Sugar Cookie Cake
- Eggless Fruit Tart
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Easy Fruit Pizza (Egg-Free)
Equipment
Ingredients
Egg-Free Cookie Pizza Crust:
- 1 1/2 cups (210 g) all-purpose flour
- 1/4 teaspoon (1 g) baking powder
- 1/2 teaspoon (2 g) salt
- 6 tablespoons (84 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 3 ounces (85 g) cream cheese, softened
- 1 teaspoon (5 ml) pure vanilla extract
Toppings:
- 12 oz (339 g) full-fat brick cream cheese, softened to room temperature
- 3 tablespoons (42 g) unsalted butter, softened to room temperature
- 1 1/4 cups (150 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 3 cups (about 400 g) assorted sliced fresh fruit of your preference
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Eggless Cookie Pizza Base:
- Sift the flour and baking powder into a bowl. Add the salt and set aside.
- Using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the cream cheese and vanilla; mix until incorporated.
- Reduce the speed to low and gradually beat in the flour mixture; beat just until incorporated, and the dough starts to come together. Once completely combined, form the dought into a disk, cover the dough tightly with plastic wrap, and chill in the refrigerator for 1 hour and up to 2 day.
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment or grease a pizza pan with nonstick spray (even if it’s a nonstick pan).
- Note: I did not have my pizza pan available so I just use my biggest baking sheet lined with parchement paper.
- Remove chilled cookie dough from the refrigerator and press the cookie dough into a 9–10-inch circle, about 1/3-inch thick.
- Note: You can press the cookie dough with your hands, like I did, or roll the dough out with a rolling pin.
- Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.
Make The Frosting:
- In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together at medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined.
Decorate:
- Spread the frosting over the cooled sugar cookie crust. Decorate with sliced fruits of your preference. I used strawberries, kiwi, blueberries, and raspberries.
- Cut into slices and serve.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Preheat Your Oven: Make sure your oven is fully preheated before baking to ensure even cooking.
- Don’t over-mix your cookie dough, or you will end up with a dense cookie crust.
- Chill the dough before baking; this gives it a chance to firm up a little and allows it to bake much better.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookie cruts until it’s JUST golden around the outside. Avoid over-baking
- Frost and decorate just before you’re ready to serve. Slice your fruit just before you’re ready to decorate the pizza to prevent it from getting soggy.
- Add Nuts: Sprinkle some chopped nuts on top for a bit of crunch.
- Chocolate Drizzle: Drizzle a little melted chocolate over the fruit for extra decadence.
- Cinnamon Sugar: Add a sprinkle of cinnamon sugar to the crust before baking for a warm, sweet flavor.
- Adding Flavor to Frosting: Feel free to add 2–3 teaspoons of fresh lemon or lime juice, plus the zest of either fruit. Alternatively, you could add 1/2 teaspoon of lemon or almond extract.
- Make it in a half sheet/jelly roll pan: Double the whole recipe (crust, frosting, and fruit). Press crust into a lightly greased 12×17-inch pan. About the same bake time. Chilling the cookie dough is unnecessary if doubling and pressing into a 12×17-inch pan.
- Use Pastry Cream as Frosting: You can use my Easy Eggless Pastry Cream recipe instead of the cream cheese frosting. I have done it, and it’s a delicious swap.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.