If you love easy summer desserts, you’ll also want to try these Berries and Cream Popsicles and these Gluten-Free Lemon Bars.
This Gluten-Free Fruit Pizza is a low-carb summer dessert built on a soft sunflower-seed-flour crust, spread with sweet cream cheese frosting and topped with fresh blackberries, blueberries, and raspberries. It comes together in about 40 minutes, makes 10 slices, and is an easy, colorful treat for warm-weather gatherings.
The crust bakes up soft and lightly golden, then cools while you whip the frosting. Once everything’s assembled, you can shape it into a rectangle or a circle, spread on the frosting, pile on the berries, and finish with a few fresh mint leaves. It slices cleanly and looks impressive on a dessert table, but it’s simple enough to pull together on a regular afternoon.
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💛 Why you’ll love this recipe
- Soft, cookie-like crust. Sunflower seed flour bakes into a tender, nut-free base that holds up under the frosting and fruit.
- Sweet cream cheese frosting. Whipped cream cheese, heavy cream, and vanilla make a rich, tangy layer that balances the berries.
- Fresh, colorful berries. Blackberries, blueberries, and raspberries give it bright flavor and a beautiful, summery look.
- Ready in about 40 minutes. Most of that is hands-off bake and cool time.
- Makes 10 slices. A great dessert to bring to a cookout, potluck, or family gathering.
- Naturally gluten-free and low-carb. A lighter take on a classic fruit pizza that doesn’t taste like it’s missing anything.
⏲ How to make this recipe
👉 Easy ingredient swaps
- Sunflower seed flour → almond flour works as a 1:1 swap if nut-free isn’t a concern.
- Fresh blackberries, blueberries, and raspberries → any fresh berries or thin-sliced low-moisture fruit you like will work on top.
- Powdered monk fruit sweetener → any powdered sweetener you prefer can be used at the same amount.
- Cream cheese frosting → a stabilized whipped cream or a mascarpone frosting can be used for a lighter topping.
✨ Variations
- Mixed fruit: swap in sliced strawberries, kiwi, or a mix of your favorite fruits for a different look and flavor.
- Lemon cream: add a teaspoon of lemon zest to the frosting for a bright, citrusy version.
- Chocolate drizzle: finish the assembled pizza with a light drizzle of melted dark chocolate.
- Mini fruit pizzas: divide the crust into small individual rounds before baking for single-serving desserts.
〰️ How to serve
- Serve it chilled, straight from the refrigerator, so the frosting stays firm and the slices hold their shape.
- Cut it into squares or wedges and arrange on a platter for a summer dessert spread alongside Berries and Cream Popsicles.
- Add a scoop of No-Churn Chocolate Frosty on the side for a bigger dessert.
- Store leftovers in an airtight container in the refrigerator — note that the crust will soften the longer it sits, so it’s best enjoyed within a day or two.
💬 FAQs
Can I make the crust in a circle instead of a rectangle?
Yes. The recipe was developed as a rectangle (about 10.5 by 7.5 inches), but you can spread the crust into a circle on a pizza pan if you prefer that classic fruit pizza shape.
How do I store fruit pizza?
Keep it in an airtight container in the refrigerator. The crust will gradually soften as it sits, so for the best texture it’s ideal to enjoy it within a day or two of making it.
Can I use almond flour instead of sunflower seed flour?
Yes — almond flour works as a 1:1 substitute if you’re not avoiding nuts. The sunflower seed flour is used to keep this recipe nut-free.
What fruit works best on top?
Fresh berries like blackberries, blueberries, and raspberries are ideal because they’re low in moisture and hold their shape. If you use juicier or sliced fruit, add it just before serving so the frosting doesn’t get watery.
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Keto Gluten-Free Fruit Pizza
Ingredients
Crust:
- 3 Tablespoons 1.5oz cream cheese
- ¼ cup 2 oz butter
- 1 teaspoon vanilla extract
- ⅓ cup 40g powdered monk fruit sweetener
- 1 egg
- 1 cup 110g sunflower seed flour (aka ground sunflower seed meal)
- ¼ teaspoon gluten-free baking powder
Cream Cheese Frosting:
- ⅓ cup 2.6oz cream cheese
- ⅓ cup 80mL heavy whipping cream
- ¼ cup 30g powdered monk fruit sweetener
- 1 teaspoon vanilla extract
Toppings:
- ½ cup ~72g fresh blackberries
- ⅓ cup ~50g fresh blueberries
- ¼ cup ~31g fresh raspberries
Optional Garnish:
- Fresh mint leaves
Instructions
- Preheat oven to 350 degrees. Line baking sheet or pizza pan with parchment paper.
- Crust: In a large mixing bowl, using an electric hand mixer, mix together all crust ingredients until well-combined. Using a rubber spatula or palette knife, spread mixture onto prepared baking sheet into desired shape (rectangle or circle will work best). Transfer pan to oven and bake until slightly golden on top, about 20-25 minutes. Allow to fully cool at room temperature after baking.
- Cream Cheese Frosting: While crust cools, in a mixing bowl, using an electric mixer, mix together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until thickened.
- Final Steps: Using a rubber spatula, spread cream cheese topping atop cooled crust. Top cream cheese with berries and fresh mint leaves.
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