Fruit Pizza

Posted by in 4th of July, Cookies, Cooking, Easter, Sweets, Valentine's Day | 0 comments









Hello & Happy Wednesday!!





As we enter into the fall season and our lives eventually become inundated with pumpkin (my favorite)



I thought I should share this effortless recipe that was created in the midst of the last summer “heat wave” 



Vegan Dragonfruit Pizza!!



I’ll be honest, when the majority of us crave pizza, it typically involves a mountain of cheese and fresh red sauce lol.. 







But for some of us, we envision something lighter, sweeter, and more fruit forward!









I truly loved this concept dating as far back as 2001 (wow.I remember having it for the first time at a random 4th of July bbq and just thinking..



Ohmygoodness, this is pure heaven. 



Fast forward to what feels like a milllllion years later, and I still think about how good that fruit pizza was lol. (true story)



Thus it only made sense to take a trip down foodie memory lane and explore making a vegan version that packs less calories, is more innovative, and modern!



Cue the Dragonfruit Pizza!!







Whether you have dragonfruit on hand for this particular recipe or have never even heard of dragonfruit, you can use this recipe as a template to make any variation of a fruit pizza!



Craving something sweet that’s quick, easy, and gorgeous?!



You need this dragonfruit pizza in your life!!







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Why this fruit pizza concept rocks!






More nutrient dense than other recipes



Great for kids


Great for parties

















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Dragon Fruit Pizza
Yields 2
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  1. 1 cup flour
  2. ¼ cup sugar
  3. ½ cup vegan butter
  4. 1/2 tsp vanilla extract
  5. 1/4 teaspoon salt
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1 and 1/2 teaspoons cornstarch
  9. Filling
  10. 1 package of Follow Your Heart cream cheese, room temperature
  11. ½ tsp vanilla extract
  12. 1/4 cup powdered sugar
  13. 4 tbsp agave or 3-5 drops of stevia (I recommend the berry)
  14. ¼ tsp freshly squeezed lemon juice
  15. 1/2 cup dragonfruit (defrosted)
  1. Crust
  2. In a bowl combine butter and vanilla extract, and sugar, then add flour. Form into balls, wrap in surrand wrap, and place in the fridge for 30 minutes to set. with hands and press or roll into a circle on an ungreased cookie sheet or pizza pan.
  3. Bake at 325 Degrees F for 15 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Set aside on a cooling rack.
  4. Filling
  5. In a food processor, combine cream cheese, vanilla, agave/stevia, dragonfruit, and lemon juice. Blend until smooth. Spread on cooled crust. Place in fridge until ready to serve. Top with fresh blueberries!
  6. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.
  1. Pro Tip: Prep the cookie crust and topping 1 day in advance-- cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Simply frost and assemble the day of serving.
Eat. Drink. Shrink.





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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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