Just in time for Valentine’s Day, this Fruit Pizza Recipe makes a picture-perfect non-chocolate treat for your sweetie, the kids or anyone else you want to show some love!

Although this one is cut into the shape of a heart for Valentines day, you can easily adapt this fruit pizza recipe for any holiday or occasion simply by changing the shape of the crust and switching up the fruit. Here are just a few ideas for other occasions:

St. Patrick’s Day Fruit Pizza Recipe: Cut the crust in the shape of a shamrock and go green with the fruit! Decorate with sliced green grapes and kiwi slices.
Christmas Fruit Pizza Recipe: Cut the crust in the shape of a wreath and keep the color scheme red and green with raspberries and green grapes.
Easter Fruit Pizza Recipe: Cut the crust in the shape of an egg and use a variety of brightly colored fruits in a striped pattern. This is a beautiful Egg-Shaped Fruit Pizza by Sugar Hero!
New Years Eve Fruit Pizza Recipe: Cut the crust in the shape of a star and decorate with star fruit.
4th of July Fruit Pizza Recipe: Cut the crust into a rectangle (flag shape) and go red, white and blue! This beautiful 4th of July Fruit Pizza by Skinny Taste uses raspberries and blueberries.

You can’t tell it from looks or taste, but this Fruit Pizza Recipe is not made with conventional ingredients. My mom, Gail Ingram, is the one who came up with this healthier version and I have to say, it really is unspeakably delicious. But there are two ingredients you might not be familiar with….

Sprouted Spelt Flour: An ancient whole grain, spelt is an incredibly nutritious alternative to whole wheat. Spelt flour bakes and tastes almost exactly like whole wheat flour. In fact! I prefer the lighter, cake-like taste and texture of spelt flour over whole wheat flour. The process of sprouting release all the vital nutrients within a whole grain, so buying sprouted spelt flour is just an easy way to boost the vitamin and mineral content of whatever it is you are baking. Sprouting also makes grains easier to digest. For the fruit pizza recipe, I like One Degree Organics Sprouted Spelt Flour. You can purchase One Degree flours from Whole Foods Market or in bulk online at Amazon.

Dairy Free Almond-Based Cream Cheese: Kite Hill Cream Cheese Style Spread is an absolutely amazing and incredibly delicious and nutritious clean food alternative to conventional dairy-based cream cheese. And it makes the perfect rich and creamy frosting base for any fruit pizza recipe. If you have our Clean Cuisine nutrition book, you already know we only use cheese in small amounts (for flavor, but not because we think cheese is healthy) but we definitely don’t go for low-fat, fat-free or “fake” cheese products made with refined oils and a number of processed ingredients. But Kite Hill is neither a dairy cheese nor a “fake” cheese. The company uses traditional cheese-making techniques but uses nut milk instead of animal milk. Kite Hill products are made with clean ingredients including nut milk, cultures, enzymes and salt and then they are fermented just like conventional dairy-based cheese. The end result not only tastes absolutely incredible, it is also very nutritious. Kite Hill cheeses are available at Whole Foods Market nationwide.

Ok, on with the recipe…

Wheat-Free Fruit Pizza Recipe for All Occasions

Print Recipe

Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients

Scale

1 ½ c sifted sprouted spelt flour (such as One Degree Organics (see notes on measuring sifted flour below))
½ teaspoon unrefined sea salt salt (such as Pink Himalayan)
¼ cup organic (extra virgin coconut oil, room temperature)
2 tablespoons organic (grass-fed salted butter (such as Organic Valley Pasture Butter), softened)
3 tablespoons ice water
1 tablespoon cold fresh squeezed lemon juice
1 teaspoon pure lemon extract (divided)
3/4 cup dairy-free almond-based cream cheese (such as Kite Hill brand)
Raw honey (to taste)
Fresh fruit (such as sliced strawberries, sliced apples, blueberries, sliced kiwi, raspberries, etc.)

Instructions

Preheat oven to 425 degrees and place one sheet of parchment paper on a large cookie sheet. In a large bowl, sift together flour and salt (do NOT skip the sifting part!) Measure again after sifting to make sure you have 1 1/2 cups of flour.
To the flour, use a pastry cutter or two knives to cut in the coconut oil, butter, ice water, lemon juice and 1/2 teaspoon of the lemon extract and combine until the mixture resembles small particles about the size of a black bean (the particle sizes will vary, but don’t worry and don’t over mix—you do not want the mixture to be smooth.)
Transfer the mixture onto the parchment-lined cookie sheet, Use your hands to form a rough ball. Place a second piece of parchment paper on top of the dough ball. Using a rolling pin, roll out the dough as evenly as possible. Remove top layer of parchment and cut into the desired shape using a knife or cookie cutter. Take the leftover scraps and repeat until all of the dough is gone.
Bake for 20 minutes. Remove from oven and transfer to a wire rack to cool thoroughly before frosting and adding the fruit.
To frost, mix together the almond cream cheese, the remaining 1/2 teaspoon of lemon extract and honey to taste. Carefully frost the crust and decorate with fruit.