I love to celebrate summer with food and I can’t think of anything that captures summer energy more than a fresh fruit pizza with a rainbow of seasonal stone fruit + berries!
Less labor intensive than cake, and just as impressive this dessert is a perfect option for serving at barbecues, pool parties, birthdays, or a simple weekend at home.
A great way to get a friend, partner or kids involved, because the decorating options are endless!
The base crust layer is super simple and delicious thanks to gluten-free vegan snickerdoodle cookie mix from Chelsea Approved. Sweet and fluffy, yet made with nourishing buckwheat and oat flours it’s the perfect option for allergy friendly baking with out the need for a ton of ingredients and substitutions!
Use whatever fresh farmer’s market fruit you can find this time of year and whatever suits are taste and aesthetic preferences. I decided on nectarine, red plum, kiwi and blueberries, but there’s no going wrong when the fresh is in-season and colorful.
Make sure you store any leftovers in an airtight container in the refrigerator 😉
FRUIT PIZZA WITH SNICKERDOODLE CRUST (Gf, Vegan)
1 package Chelsea Approved snickerdoodle mix
1/4 c water
1/4 c neutral oil (I like avocado or almond)
1/2 c applesauce (or vegan cream cheese for a richer dough)
1/2 c thick coconut yogurt (Greek style is best)
1 tsp vanilla extract
Fresh summer fruit of choice, sliced and/or diced
If you’re not serving immediately: Coconut nectar simple syrup for glazing (combine equal parts coconut nectar and water)
Mix the crust ingredients together in a large bowl.
Chill for at least an hour.
Take 3/4 mixture and roll into an 8 inch circle or press into a pie or tart pan lined with parchment. Make the edges slightly thicker like pizza crust. (Make cookies with remaining dough)
Bake at 375 degrees for 15-20 minutes or until edges are golden and center is set.
Mix the vanilla and coconut yogurt then spread over the crust.
Arrange fruit on top.
Garnish as desired!
Serve chilled or at room temperature