Wheat-Free Fruit Pizza Recipe for All Occasions

clean eating wheat free fruit pizza recipe


  • 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.)


  1. 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.
  2. 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.)
  3. 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.
  4. Bake for 20 minutes. Remove from oven and transfer to a wire rack to cool thoroughly before frosting and adding the fruit.
  5. 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.


When measuring the flour, make sure you measure only after the flour has been sifted.