Vegan Fruit Pizza
by Sommer Collier — last updated on Sep 23, 2020 
This delicious and colorful Vegan Fruit Pizza features a tender coconut almond crust and a creamy lemony filling for the ultimate dairy-free and gluten-free dessert recipe!
This Fresh Vegan Fruit Pizza Is Summer In A Dish
Juicy refreshing fruit layered onto a blanket of fluffy lemon cream, on top of a delicate crust…can you believe that this dreamy dessert is dairy-free and gluten-free?
It’s one of those sweets that you can finally eat without feeling guilty!
Sommer’s Recipe Notes
From crust to fresh fruit, this gluten-free and Vegan Fruit Pizza is stacked with lively vibrant sustenance. It’s literally the PERFECT treat for the summer, and all you need is a handful of ingredients, and juicy fresh fruit that you’ve handpicked! I love to to load this up with classic summer fruit like berries, kiwis and mangos to get that balance of sweet and tangy flavors.
Why You’ll Love This Vegan Fruit Pizza
- Bright and colorful – Just look at it! This dessert is a total showstopper with that rainbow of perfectly arranged fresh fruit.
- Sweet yet refreshing – This fruit pizza is sweet but not too sweet, and the perfect balance of guilt-free indulgence.
- Customizable – You can top this off with whatever extra add-ins you like, or use your favorite fruit!
This gorgeous fruit pizza is perfect for parties and you can whip it up in under 30 minutes!
Ingredients and Tips
- Coconut flour- Made from dried coconut meat, coconut flour is naturally gluten-free and sweet.
- Almond meal – To get that crunchy texture and nutty undertone, use a good quality almond meal.
- Maple syrup – You’ll need maple syrup to sweeten the crust and creamy filling.
- Lemon zest – Use freshly grated lemon zest for a bright, zingy flavor.
- Vegan cream cheese – For that rich and creamy filling use a vegan cream cheese that is typically made from cashews or soy.
- Fresh fruit – For the crown top, use an array of fresh fruits like sliced strawberries and kiwis, diced mango, blueberries, raspberries and strawberries.
Recipe Variations and Dietary Swaps
- Other fruit – Swap the above fruit for peaches, grapes, bananas or pomegranate seeds.
- Chocolate chips – Mix in some vegan chocolate chips.
- Nut-free – Use oat flour instead of almond meal for a nut-free version of this dessert.
How To Make Vegan Fruit Pizza
From crust to fresh fruit, this Gluten Free Vegan Fruit Pizza is stacked with the most delicious flavors and vibrant colors.
Find the full Vegan Fruit Pizza recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Cover the fruit pizza with with plastic wrap or store it in an airtight container in the refrigerator for 2-3 days.
Serving Suggestions
I love to serve myself a big piece of this refreshing vegan fruit pizza especially on hot summer days.
You can enjoy it with a big glass of iced coffee, or top it off with a dollop of vegan whipped cream and extra maple syrup.
Frequently Asked Questions
Yep! Make the crust ahead of time and store it in an airtight container for up to 3 days in the refrigerator.
Yes, you can use frozen fruit although it’s not ideal. Frozen fruit, even when thawed, tends to get soggy.
If you’re using bananas or apples, sprinkle some lemon juice on top to prevent them from browning. Otherwise, stick to berries because they stay fresh and colorful for longer!
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Gluten Free Vegan Fruit Pizza
Ingredients
For the Crust:
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1/2 cup coconut oil, firm and solid
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon zest
For the Creamy Filling:
- 8 ounces vegan cream cheese
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
Fruit Toppings:
- 1 pound strawberries, trimmed and sliced
- 6 ounces blueberries
- 6 ounces blackberries
- 6 ounces raspberries
- 2 kiwis, peeled and sliced
- 1 large mango, peeled and sliced
Instructions
- Preheat oven to 350 degrees. Wash the fruit and allow it to dry.
- Using an electric mixer, beat the crust ingredients until it holds together. Press out or roll to fill a parchment lined 11-inch springform pan.
- Bake for 9-11 minutes, until lightly golden around the edges. Then cool completely.
- Use a mixer with a whip attachment to whip the creamy filling ingredients until light and fluffy. Spread the filling out evenly on the crust.
- Decorate the top with fresh fruit. Chill until ready to serve. Slice and enjoy!
I haven’t made it yet but my mom loves fruit tarts
I should have double the crust recipe and maybe the cream part. It came out very small. I was hoping it would come out the size of a medium pizza, mixing hard coconut oil in it was nearly impossible. Lots of small, coconut oil lumps. (Very oily crust). Adding all that fruit will have to heap onto that small personal size pizza! Taste good tho.
Delicious
How critical is using a springform pan? What’ll likely change in the outcome if I don’t use a springform pan? TIA! I’m excited to make this.
Hi Linda!
No, a springform pan is not necessary. However, it’s a great way to create a perfect circle in the right size. You can shape it, by hand, on a baking sheet if needed. It just won’t look as uniform.