Fruit Pizza

Every other Sunday, I’m in charge of dessert for the dinners we have with my husband’s family. With an abundance of fresh fruit this time of year, I’ve wanted to capitalize and make fruity desserts instead of my go-to healthy cookies and brownies.  We also like to make desserts on holidays, like the 4th of July which is coming up. This summery fruit pizza is perfect for such occasions, and can be made with red, white, and blue fruit for a patriotic version.

The crust is INCREDIBLY TASTY. You could just make the crust and eat it out of the food processor bowl for dessert. Totally acceptable. Almonds, dates, oats, vanilla and a touch of salt make for a crust that definitely rivals the typical sugar cookie crust of fruit pizzas.

The frosting/filling layer of a fruit pizza is where you can choose your level of healthfulness. Feel free to use whatever you’re used to—typical cream cheese frosting, a cashew frosting, a layer of non-dairy yogurt, or the sweet potato/tofu frosting that I’ve included in the recipe. I realize potatoes and tofu in frosting sounds pretty out there, but if you’re a follower of my blog you might be into that. It has been less than a year since I bought tofu for the first time–we are prior skeptics turned into huge fans. Silken tofu is used for desserts and makes a creamy alternative to dairy. It’s at most grocery stores in the vegan section with other tofu. Make sure it says “silken” for this recipe.

I’ve also experimented with a coconut frosting that is also delicious.  Since it’s high in saturated fat with all the coconut, I tried to create an alternative with the potato/tofu filling, and succeeded! Either frosting you choose will be yummy!

The coconut frosting. You can choose either version!

The sweet potato/silken tofu frosting. Very creamy, lemony, and delicious, too.

That bite’s for you.

For more fruity desserts, you’re in the right place! We’re crazy for Pineapple Dole Whip this time of year, and Apple Nachos with Date Carmel Sauce. These Chocolate Banana Pops are also ridiculously delicious. Here’s also a post of 5 Desserts Sweetened only with Fruit.

If you make this, or any of my recipes, I’d love to see! Post a picture on Facebook or Instagram and tag me @faithful.plateful.

5 from 5 votes
Fruit Pizza
Prep Time
30 mins

This refreshing dessert is naturally sweetened and beautiful! Choose either of these delicious frostings, or use your favorite non-dairy yogurt or cashew frosting. Any way is going to be yummy with this stellar crust and fresh fruit!

Course: Dessert
Keyword: fruit pizza, gluten-free, oil-free, vegan, wfpb
Servings: 1 10-inch pizza
Author: Faithful Plateful
  • 1/2 cup almonds
  • 1/2 cup rolled oats
  • 1 cup packed dates
  • 1/4 tsp salt
  • 2 tsp vanilla extract
Sweet Potato Frosting
  • 1 white sweet potato, baked
  • 8 oz extra firm silken tofu
  • 2 TBSP lemon juice
  • 1 tsp lemon zest
  • 1/4 cup plant milk (such as soy, almond, coconut)
  • 1/4 cup maple syrup or date paste
  • fruit of choice, cut into small pieces (mango, berries, peaches, kiwi, banana)
Coconut Lemon Frosting (choose one or the other)
  • 3/4 cup shredded unsweetened coconut
  • 1/4 cup coconut cream (solid part of a can of coconut milk)
  • 2 TBSP maple syrup
  • juice and zest of 1 lemon
  1. To make the crust, combine all the ingredients in a food processor and process until the ingredients form a ball. (If your dates are hard, soak them in hot water for 10 minutes first, and drain.)

  2. Sprinkle shredded coconut, if you have some, on the bottom of a pie pan or pizza pan. This is to help it come out easier. Spread the dough" with your fingers to create a crust that's about 1/4 inch thick. It makes about a 10-inch pizza or fills the bottom and sides of a 9-inch pie pan. Wash the food processor, and make the frosting.

  3. To make the sweet potato frosting, first bake the white sweet potato. I use the microwave for about 6-8 minutes and let it cool. You can also use the oven or a crock pot for 2-3 hours.

    Measure 1 cup of the baked potato, mash with a fork into a measuring up. Make the filling by combining the 1 cup of potato with all the ingredients in a food processor, until smooth and creamy.

  4. To make the coconut lemon frosting, blend everything together in a food processor for at least 2 minutes, until thick and fluffy.

  5. Assemble the pizza by spreading the frosting on the crust, and topping with all your favorite fruits. The filling gets more firm and even more delicious after chilling for a few hours. I like to add the fruits just before serving so it's fresh and beautiful. Grate some lemon zest on top for extra fanciness.

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  1. We made this for dessert today, and it was delicious! I made the coconut milk frosting, but want to try the white sweet potato version at some point. It was very good!

  2. I LOVE THIS!!! I am not vegan, or plant based but I do have to be dairy free for my nursing baby and I don’t miss the other stuff!

    Question though, I recently found out I’m sensitive to oats….I wonder if there’s something I can use instead of oats? I can’t have barley, rye, rice, potatoes, wheat, hazelnut or peanut…… 😬 any suggestions will be so helpful!

    1. You could just make the crust out of dates, nuts, and seeds–any kind you can have. Anything with fat and sugar (in this case in the form of dates and nuts) will be delicious. 🙂 I just use oats to decrease the fat content, but you can swap them out for more nuts or seeds, like almonds, sunflower, hemp, pecans, walnuts, cashews.

      With so many sensitivities, I would highly recommend the book Fiber Fueled. He talks about the science of food sensitivities and how to overcome them so you can enjoy all foods (with the exception of diseases like Celiacs). Just read it and it’s fascinating! I think I have overcome my cashew sensitivity.

      1. Made this today for dessert, it was a hit! We don’t have white sweet potatoes here so I decided to try it with a regular old russet. It worked perfectly! I did add 4TBS lemon juice and 2tsp of lemon zest plus a pinch of salt to give it a good punch of lemon flavor. All the kids loved it, and…my husband ate it! Now that’s the real win!

  3. I used the sweet potato frosting to make cupcakes for my daughters birthday – I used Faith’s recipe for Melanie’s strawberry cake (https://faithfulplateful.com/melanies-strawberry-cake-oil-free-gluten-free-wfpb/?unapproved=3070&moderation-hash=a5acb08dcd7fcfc70e505e4a7b9ec7ca#comment-3070) and piped this frosting on top.

    I used the sweet potato and silken tofu as listed, but skipped adding plant milk, lemon juice and lemon zest (thought I’m going to try adding in the lemon zest next time). I added 1 cup powdered sugar and 1 tsp almond extract. It thickened in the fridge and piped great!

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