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fruit pizza on a table with bowls of strawberries, blueberries, mandarins and blackberries on a granite counter

Healthier Fruit Pizza

  • myWW Points:10 Smart Points for all plans
  • Author: Amy Lawrence
  • Prep Time: 1 hour
  • +30 min to cool:
  • Cook Time: 10 min
  • Total Time: 1 hour 10 min
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

While not totally healthy, this fruit pizza is definitely better for you than the traditional fruit pizza recipe. The original recipe was 21 points or over 500 calories per slice. Mine is only 215 calories or 10 points per slice. I’ve added some oatmeal to the crust, lightened up the cream cheese spread and it tastes absolutely delicious. Makes a perfect 4th of July dessert!


Scale

Ingredients

The Base (see note at bottom ) 

  • 1 cup all purpose flour
  • 1/3 cup old fashioned oats – grind in food processor
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (softened)
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Cream Cheese Spread:

  • 1 8 oz pkg of light cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon vanilla extract

Fruit Layer:

  • various fruit – blueberries, raspberries, blackberries, kiwi, grapes, strawberries, mandarin orange segments(avoid apple, banana or fruits that will brown) Be sure to wash and drain the fruit very well, even pat it dry with paper towels so it doesn’t “bleed” on the cream cheese spread.

Instructions

  1. Preheat oven to 375°.
  2. In a small bowl, mix together the flour, oatmeal flour, baking soda, baking powder and salt.
  3. In a medium bowl or mixer, cream together butter and sugar until smooth.  Add in egg and vanilla. Gradually add in dry ingredients. 
  4. Chill dough for about 15 minutes.
  5. Spray a 12 inch pizza pan with cooking spray or use a nonstick pizza pan. Place dough on a pizza pan and press into a circle. No need to roll! If dough seems too sticky, use a little flour or powdered sugar on your hands. 
  6. Bake for about 10-12 minutes, just a hint of browning. I tend to like my crust on the softer side.  Allow it to cool completely.

To Make the Cream Cheese Spread:

  1. Using an electric mixer, combine the cream cheese, powdered sugar, vanilla and lemon until creamy. Add a few tablespoons of milk if the spreading consistency doesn’t seem right.
  2. Spread cream cheese mixture on the cooled cookie crust. 
  3. While you’re washing the fruit, place the pizza in the refrigerator to chill for a bit to allow the spread to set up a bit.

To Decorate:

  1. Start on the outside of the circle and alternate fruit pieces all around. Then do the next circle inside, each time alternating fruit  Example: blueberry, grape, blueberry all around the outside, then mandarin orange segment, raspberry, mandarin orange segment, etc. Continue with various fruit. 
  2. Cover with plastic wrap and store in refrigerator until ready to eat. Cut into pizza slices and serve. Fruit pizza is best served the day you make it. 

Notes

You can substitute 1 pkg refrigerated sugar cookie dough 16.5 oz instead of making the sugar cookie dough.

This is best served the same day. Leftovers taste great but they don’t always look pretty as the fruit bleeds. To make it up ahead of time, bake the cookie crust, make the cream cheese spread and then put it together the day you serve it.