Ingredients
Cookie Crust
- 1 ⅓ cup all-purpose flour OR 1:1 gluten-free flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup refined coconut oil (at room temperature)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
Greek Yogurt Frosting
- 1 ½ cups full-fat Greek yogurt OR plant-based Greek-style yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Fruit Topping
- 3 sliced kiwis
- 1 ½ cups peaches, sliced
- 1 cup sliced strawberries
- ½ cup halved grapes
- A handful of blueberries
Instructions
- Strain the Yogurt: Line a mesh strainer with doubled-over cheesecloth. Add the Greek yogurt, twist the cheesecloth tightly around it, secure with a rubber band, and place the strainer over a bowl. Refrigerate overnight to remove excess liquid. Discard the collected liquid the next day and set the strained yogurt aside.
- Preheat and Prepare Pan: Preheat your oven to 360°F (182°C). Liberally grease a 12-inch cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Wet Ingredients: In a larger bowl, beat the refined coconut oil and coconut sugar together for 2 minutes until fluffy. Add in maple syrup, egg, and vanilla extract and mix well.
- Combine Dough: Gradually add the dry mix into the wet ingredients and stir until just combined. Avoid over-mixing to keep the crust tender.
- Form and Bake Crust: Press the cookie dough evenly into the bottom of the greased cake pan. Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
- Cool Crust: Allow the cookie crust to cool completely inside the pan on a wire rack to set properly before adding toppings.
- Prepare Yogurt Frosting: Beat together the strained Greek yogurt, maple syrup, and vanilla extract until smooth and creamy.
- Assemble Fruit Pizza: Once the crust is fully cooled, invert it onto a serving plate. Spread the yogurt frosting evenly over the crust, then artfully arrange the sliced kiwis, peaches, strawberries, grapes, and blueberries on top to create a colorful fruit display.
Notes
- Straining the yogurt overnight is essential for a thick and creamy frosting that holds the fruit well.
- You can substitute the refined coconut oil with unsalted butter for a different flavor.
- Use fresh, ripe fruits for the best taste and appearance.
- This recipe serves 10 and is perfect for parties and potlucks.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes (plus 8 hours to strain yogurt)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
