Soy-Free Fruit Pizza
Delight in the vibrant flavors of this Soy-Free Fruit Pizza, a visually stunning and healthier twist on a classic dessert. This recipe features a buttery homemade cookie crust, baked to golden perfection, and topped with a luscious mascarpone cream infused with lemon zest for a bright, citrusy lift. Adorned with fresh strawberries, blueberries, kiwi slices, and a sprinkle of mint leaves, each bite bursts with refreshing fruit-forward goodness. Perfect for those seeking soy-free options, this easy-to-make dessert is ideal for summer gatherings, brunches, or anytime you want to impress guests with a stunning centerpiece. Serve it chilled and relish the harmony between creamy, sweet, and tangy flavors—guaranteed to leave everyone craving more!
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Recipe Information
Ingredients
- 1 cup Unsalted Butter
- 0.75 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 2.5 cups All-Purpose Flour
- 0.5 teaspoon Salt
- 1 cup Mascarpone Cheese
- 0.5 cup Powdered Sugar
- 1 teaspoon Lemon Zest
- 2 tablespoons Heavy Cream
- 1 cup Fresh Strawberries, sliced
- 0.5 cup Fresh Blueberries
- 1 Kiwi, peeled and sliced
- 2 tablespoons Fresh Mint Leaves
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the pure vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the creamed butter and sugar, mixing at low speed just until the dough comes together.
Press the dough evenly into a 12-inch round pizza pan or tart pan to form the crust.
Bake the crust in the preheated oven for 18-20 minutes, or until it is lightly golden brown.
Remove the crust from the oven and allow it to cool completely on a wire rack.
While the crust cools, prepare the topping by combining the mascarpone cheese, powdered sugar, lemon zest, and heavy cream in a bowl. Mix until smooth and creamy.
Once the crust is completely cool, spread the mascarpone mixture evenly over the top.
Arrange the sliced strawberries, blueberries, and kiwi slices on top of the mascarpone layer in a decorative pattern.
Garnish the fruit pizza with fresh mint leaves.
Refrigerate the fruit pizza for at least 30 minutes before slicing and serving.
Serve your soy-free fruit pizza chilled and enjoy its refreshing flavors!
Nutrition Facts
Calories |
4009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.1 g | 273% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 485.7 g | 177% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 233.3 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
