This fruit pizza has a soft, cookie-like crust made with sunflower seed flour, cream cheese, butter, and an egg, baked on a parchment-lined pan until it is lightly golden on top. Once the crust cools, I spread on a sweet cream cheese frosting and cover it with fresh blackberries, blueberries, and raspberries, plus a few mint leaves if you like. It is a low-carb take on the classic sugar cookie version, it takes about 15 minutes of hands-on work, and one crust cuts into 10 slices. It is an easy dessert to bring to a summer cookout or potluck.
The crust gets spread right onto the lined pan in the shape you want: a rectangle about 10.5 by 7.5 inches or a circle about 10 inches across. It bakes for 20 to 25 minutes and needs to cool completely before the frosting goes on, so I whip the frosting while it cools. I assemble it the day I plan to serve it, because the crust softens the longer it sits under the frosting and fruit.
If you love easy summer desserts, try my Berries and Cream Popsicles and Gluten-Free Lemon Bars too.
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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.
- About 15 minutes of hands-on work. The rest is baking the crust and letting it cool.
- Makes 10 slices. A great dessert to bring to a cookout, potluck, or family gathering.
- No sugar cookie dough. Sunflower seed flour and monk fruit sweetener take the place of the wheat flour and sugar in a classic fruit pizza crust.
⏲ 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 gives you a lighter topping, and a mascarpone frosting gives you a richer one.
✨ 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 the day you make it. If the frosting feels soft, a short rest in the refrigerator firms it up so 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.
- Serve a bowl of No-Churn Chocolate Frosty on the side for a bigger dessert.
- Store leftovers in an airtight container in the refrigerator. The crust softens the longer it sits, so it is best 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 cream cheese (1.5 oz)
- ¼ cup butter (2 oz)
- 1 teaspoon vanilla extract
- ⅓ cup powdered monk fruit sweetener (40 g)
- 1 egg
- 1 cup sunflower seed flour (110 g), also called ground sunflower seed meal
- ¼ teaspoon gluten-free baking powder
Cream Cheese Frosting:
- ⅓ cup cream cheese (2.6 oz)
- ⅓ cup heavy whipping cream (80 mL)
- ¼ cup powdered monk fruit sweetener (30 g)
- 1 teaspoon vanilla extract
Toppings:
- ½ cup fresh blackberries (about 72 g)
- ⅓ cup fresh blueberries (about 50 g)
- ¼ cup fresh raspberries (about 31 g)
Optional Garnish:
- Fresh mint leaves
Instructions
- Preheat oven to 350°F. 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 in an even layer, about 10.5 by 7.5 inches for a rectangle or about 10 inches across for a circle. 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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