Four Seasons Fruit Pizza

By Michelle Dudash | September 11, 2015
This recipe is part fruit salad, part dessert and is perfect paired with lunch. The crust is made with whole grains and the toppings can be whatever seasonal fruit you have on hand, like grapes and kiwi this time of year.



For Crust:
expeller-pressed canola oil spray
¼ cup (60 ml) expeller-pressed grapeseed or canola oil
1½ cups (300 g) granulated raw sugar (evaporated cane juice)
2 tablespoons (28 ml) low-fat milk
1 tablespoon (15 ml) vanilla extract
3 large eggs
1 cup (120 g) whole-wheat or white whole-wheat flour
1 cup (125 g) unbleached all-purpose flour, plus extra for dusting
1 tablespoon (14 g) baking powder
¼ teaspoon salt

For Filling:
1 (14-ounce, or 425 ml) can coconut milk (regular, not light), chilled until solid, not shaken
4 ounces (115 g) light cream cheese, slightly softened
2 tablespoons (26 g) granulated raw sugar (evaporated cane juice)

For Topping:
6 cups (900 g) fruit*

Total Prep and Cook Time: 45 minutes •
Yield: 28 servings, 1 square each
Per serving: 155 calories; 7 g total fat;
3 g saturated fat; 3 g Protein; 22 g carbohydrate;
2 g dietary fiber; 29 mg cholesterol.


Preheat oven to 375°F (190°C, or gas mark 5). Coat medium sheet pan with canola oil spray and dust with flour.

To Make the Crust: in a medium bowl, whisk oil, sugar, milk, and vanilla and then beat in the eggs one at a time. Add flours, baking powder, and salt and stir just until combined.

Do not overmix. Pour evenly into pan and spread with rubber spatula to completely cover the bottom of the pan. Bake until golden, about 15 minutes. Cool completely and then loosen crust from bottom of pan with spatula. Quickly but carefully transfer the pizza to a platter and then decorate with filling and fruit.

To Make the Filling: using a fork, lift the solid portion of the coconut milk out of the can and place it in a chilled, medium size bowl. Add cream cheese and beat with a hand mixer on high until mixture is smooth and soft peaks form, about 4 minutes. Beat in the sugar. Spread the filling onto the crust, leaving ¼ inch (6 mm) around the edges.

For the Topping: Arrange the fruit on top of the crust in a diagonal or concentric pattern. You can also cut into squares first and then decorate with fruit. Refrigerate until ready to serve, or up to 2 days.

Go green
*You can vary the fruit based around the season.
» spring and summer: whole blueberries, raspberries, and blackberries; sliced strawberries, mangos, peaches, and nectarines; pitted cherries
» fall: halved grapes; sliced pears and sweet apples dipped in diluted lemon juice (to prevent browning) and pineapple; pomegranate seeds
» winter: sliced kiwi, dried figs, sweet oranges, bananas dipped in diluted lemon juice, and persimmons (ripened in a paper bag on the counter for 2 weeks until translucent and almost liquid)

Recipe excerpted from Clean Eating for Busy Families, Fair Winds Press, 2012

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