Fresh Fruit Pizza with Whole Wheat Crust is no ordinary pizza! This is a pizza with magical April Fool’s powers! The big trick isn’t really that it is made of Fresh Fruit and creamy frosting instead of tomatoes and cheese. The big trick is that though it tastes amazing, it is made completely without refined sugar or flour!
Today’s April Fool’s recipe is brought to you by my kids who complain they don’t get enough dessert. By the way, they totally do – probably more than they should – but we are in this healthy eating thing for the long game and try not to nitpick. Around the 357th time my kids mention dessert, I figure that is my signal to do something about it. You have seen some of these recipes before: Mostly Healthy Chocolate Muffins (which double as cupcakes if you frost them!), Shortbread Cookies with Chocolate Ganache, Roasted Peaches with Sweetened Mascarpone, and Chocolate Cake with Maple Butter Sauce. The one thing all of these recipes have in common is that they minimize refined ingredients.
Chocolate is tough because it pretty much always has sugar in it. It is an exception we make on occasion because – you know, chocolate. However, we do choose unsweetened, organic cocoa or organic chocolate chips at home to minimize the chemicals that generally are used while growing, harvesting and processing cocoa beans.
But for the occasion of Fresh Fruit Pizza, it is actually quite simple to avoid refined ingredients. What I love the most about this recipe is that the sweetest part of this dish is the ripe, fresh fruit. The whole wheat crust is buttery and flaky. And the layer of Buttercream Frosting is richly flavored with butter and maple. Both of these layers accent the sweet, fresh fruit – which is the very hallmark of the warm weather making its appearance around April Fool’s Day.
By the way, have a close look at the picture of the pie crust in the pictures. You will notice it is imperfect. I love that. It is super easy to have a beautiful crust. But it is particularly wonderful, when my 4 year old wants to help me cook for the website. That crust was all her and I am so proud. If this web endeavor has done one thing for my family, it has made my children comfortable in the kitchen. It is just part of what we do. And because we don’t open a lot of bags and boxes in our kitchen, my kids are growing up thinking that cooking from scratch is normal. I hope that is an indicator of the healthy habits they might have as they get older. A mom can dream…
You might have noticed that over the past few weeks, I have been participating with a wonderful group called the Sunday Supper Movement. There are lots of different bloggers with a lot of different eating styles represented in this group. But everyone there is unified by their desire to gather their families around their tables for nourishing meals, shared time and care. Whatever I eat, I feel like that choice is the most important one I make – time, care and nourishment.
If you love traditional pizza – the kind with tomatoes and cheese – check out our recipe for Three Cheese Pizza! It is made with a whole wheat crust and the sauce is made from actual tomatoes.
- Pina Colada Smoothie by Cosmopolitan Cornbread
- Beer Jelly by Brunch with Joy
- Berry Smoothie Incognito by Lifestyle Food Aristry
- Mashed Potato Sundaes by Jane’s Adventures in Dinner
- Roasted Broccoli Dip by Cooking Chat
- Honey Nut Baked Brie Bloomin’ Apple by Cupcakes & Kale Chips
Sides & Snacks
- Shepherd’s Trifle by The Joyful Foodie
- Sneaky Veggie Spaghetti Sauce by Small Wallet, Big Appetite
- Meatloaf “Cupcakes” with Mashed Potato “Frosting” by Sew You Think You Can Cook
- April Fools’ Strawberry Pie by Curious Cuisiniere
- Skinny Fettuccine Alfredo & Peas by Momma’s Meals
- Chicken Pad Thai with Zoodles by Nosh My Way
- Middle Eastern Roast Chicken with Green Harissa by The Texan New Yorker
- Beef Avocado and Tomato Flatbread by Family Foodie
- Fake-out Sliders and Fries by The Redhead Baker
- Pot Luck Chili Cupcakes by Palatable Pastime
- Strawberry Fool by That Skinny Chick Can Bake
- Bacon and “Egg” Cupcakes by Hezzi-D’s Books and Cooks
- Spaghetti and Meatballs Cupcakes by Recipes Food and Cooking
- Poutine by A Kitchen Hoor’s Adventures
- Chocolate Cauliflower Cake by What Smells So Good?
- Fudgy Granola Bars by Pies and Plots
- Fruit Pizza by Whole Food | Real Families
- Mud Pies by Cindy’s Recipes and Writings
- Gluten Free Joker Cakes by Gluten Free Crumbley
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
- 1 whole wheat pie crust
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- ⅓ cup maple syrup up to ½ cup based on your desired sweetness
- 1 tsp vanilla extract
- pinch of salt
- 1 cup fresh strawberries washed and halved
- 2-3 fresh kiwi peeled and sliced
- 1 cup Fresh Raspberries
- 1 handful sliced grapes or fresh blueberries or any other fruit you love!
- mild honey for serving
- Preheat oven to 375 and bake the whole wheat pie crust on a pizza pan or in a large cast iron skillet until completely done. About 20 minutes. Remove from oven and let it cool completely.
- In a stand mixer, whisk cream cheese and butter until combined completely. Add maple syrup, vanilla extract and a pinch of salt and whisk again until fluffy.
- Once pizza crust is completely cooled, scoop buttercream onto the crust and smooth out just as you would a typical pizza, leaving the edges exposed.
- Top buttercream with strawberries, kiwi, raspberries and grapes or blueberries.
- Slice into pizza sliced and serve. If desired, drizzle a mild honey across the pizza for a little extra treat!! Refrigerate leftovers.
15 Recipes for Quick Weeknight Cooking
Download the completely FREE cookbook right now! Three weeks of whole food recipes that are ready in less than 30 minutes! You can cook real, whole food!