Recipe

Creative Fruit Pizza

A bright, wholesome fruit pizza with a crisp oat-almond crust, tangy Greek yogurt frosting, and a choose-your-own-adventure fruit topping bar.

By Matt Campbell

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4.8

A round fruit pizza on a wooden board with a golden oat crust, white yogurt topping, and colorful fresh fruit arranged in a loose rainbow pattern in natural window light

Jump to Recipe

If dessert and snack time had a low-drama, high-reward baby, it would be fruit pizza. You get crisp edges, creamy tang, and that sweet pop from fresh fruit, but it still feels like something you would actually want to hand your kids after school. This version keeps things healthier and more wholesome with a naturally sweetened oat-almond crust and a Greek-yogurt-forward topping that is higher in protein than classic frosting.

My favorite part is how flexible it is. Make it a weeknight treat. Turn it into a birthday cake that does not require candles near buttercream. Or set out bowls of fruit and let everyone build their own slice like a tiny edible art project.

Hands placing sliced strawberries and blueberries onto a yogurt-covered fruit pizza crust on a kitchen counter

Why It Works

Crunchy, sturdy crust: Oats plus almond flour bake into a cookie-like base that slices cleanly and stays crisp longer than a typical cookie crust.
Bright, tangy topping: Greek yogurt plus cream cheese gives you cheesecake vibes without going full sugar bomb.
Naturally sweetened: A little honey or maple syrup goes a long way when fruit is doing the heavy lifting.
Endlessly customizable: Use whatever fruit looks best at the store and what your family will actually eat.

Pairs Well With

Storage Tips

Fruit pizza is best the day it is made, but you can absolutely plan ahead and still get great results.

To store assembled leftovers

Refrigerate: Cover tightly and refrigerate for up to 2 days. The crust will soften over time, and fruit may weep or have colors that bleed a bit.
Keep it as crisp as possible: Store slices in a single layer in an airtight container with parchment between layers.

Make-ahead strategy (my favorite)

Bake the crust: Cool completely, then wrap well and store at room temp for 1 day in a cool, dry place, or refrigerate for 3 days.
Mix the topping: Store in a container in the fridge for up to 3 days. If it loosens as it sits, give it a quick stir and chill it briefly to thicken.
Assemble before serving: Spread topping and add fruit within 2 to 3 hours for the freshest look and best texture.

Can you freeze it?

I do not recommend freezing the assembled pizza. Yogurt and fresh fruit thaw watery. If you want to freeze something, freeze the crust only for up to 2 months, then thaw and assemble fresh.

Common Questions

Is fruit pizza actually healthy?

This version is healthier than classic fruit pizza because it uses oats, almond flour, and a Greek-yogurt-forward topping. It is still a treat, just one with more protein and fiber than a sugar cookie crust and tubs of frosting.

How do I keep the crust from getting soggy?

Three easy moves: cool the crust completely, use a thicker yogurt topping (strained Greek yogurt helps), and add fruit close to serving. Also, pat juicy fruit like strawberries (and drained canned mandarin segments) dry with a paper towel.

Can I make this dairy-free?

Yes. Swap the Greek yogurt for a thick plant-based yogurt (look for one that is Greek-style or high-protein) and use dairy-free cream cheese. The key is thickness so it spreads like frosting, not like sauce.

What fruits work best?

Go for a mix of textures and colors: berries, kiwi, mandarin segments, grapes, peaches, and thin apple slices. Very watery fruit can weep and soften the topping, so use it sparingly.

Can I make mini fruit pizzas?

Absolutely. Press the crust mixture into muffin tops or make small rounds on a baking sheet. Bake time drops to about 8 to 10 minutes, depending on thickness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 to 10-inch tart pan or springform pan (or a sheet pan for a rustic round)
Mixing bowl
Measuring cups and spoons
Rubber spatula
Food processor (optional, for a finer crust texture)
Microplane or fine grater (optional, for citrus zest)
Wire rack for cooling

I love recipes that look like you tried really hard, even if you were kind of winging it with a bowl of fruit you needed to use up. Fruit pizza is exactly that. The first time I made one, it was for a casual get-together and I planned to be chill about dessert. Then I started arranging the fruit and suddenly I was leaning over it like a painter, swapping blueberries for raspberries like it was life or death.

Now it is my go-to when I want something that feels festive but still friendly to real life. You can keep it simple, you can get artsy, and either way you end up with bright fruit, creamy tang, and a crust with crisp edges that makes you want to steal the last slice.

Allergen note: This recipe contains oats, nuts (almond flour), egg, and dairy.