No-Bake Fruit Pizza with Yogurt and Honey

Learn how to make a healthy fruit pizza with a grain-free sugar cookie crust and a bright, lemony Greek yogurt filling — an ideal light dessert for summer gatherings, BBQs, or a family baking project.

Healthy Fruit Pizza – Bring on BBQ Season!

Summer flavors are at their peak, and this healthy fruit pizza captures that fresh, sunny feeling. It’s a lighter take on the classic cream cheese fruit pizza: the crust is a grain-free sugar cookie made from almond and coconut flours, and the topping is a creamy, lemon-spiked Greek yogurt filling. The result is colorful, refreshingly tangy, and satisfying without feeling heavy — perfect as a sweet finish to outdoor meals or as a hands-on activity with kids.

This recipe is naturally gluten-free thanks to the almond and coconut flours, and it’s easy to adapt for other dietary needs. The crust holds up nicely to the filling and fruit, and the lemon zest in the filling provides a burst of flavor and appealing color. Read on for tips, ingredient details, instructions, and variation ideas to make this fruit pizza your own.

How to Make Healthy Fruit Pizza

Sugar Cookie Crust

The crust gives this pizza its cookie-like base. It bakes into a sturdy, slightly chewy round that’s perfect for spreading with the yogurt filling. Here are a few practical tips to ensure success when making the dough:

• Mix the dry and wet ingredients until incorporated, then switch to using your hands — the dough will be thick and easier to form by hand.
• Lightly wetting utensils and your hands helps prevent the dough from sticking while shaping and pressing into the pan.
• Grease the pan well. A well-greased 10-inch cast-iron skillet or round pan makes removing the crust after baking much easier.
• After pressing the dough into the pan, run a greased spatula around the edges to separate the dough from the pan rim. This small step simplifies removing the crust once it cools.

Greek Yogurt Filling

This filling keeps the dessert lighter than traditional cream cheese-only spreads by combining a small amount of cream cheese with Greek yogurt. Greek yogurt adds creaminess, protein, and a pleasant tang that balances the sweetness. Lemon zest is essential here — it brightens the flavor and complements fresh fruit beautifully.

If you prefer a dairy-free option, you can substitute a dairy-free cream cheese and a plant-based yogurt. Adjust the honey or sweetener to taste; start with the lower amount and add more as needed.

Fruit Toppings

Berries are a natural choice for color and flavor, and they pair especially well with the lemony filling. In this version we used blueberries, strawberries, and blackberries, but feel free to substitute any fresh fruit you love — peaches, nectarines, kiwi, or thinly sliced apples or pears work well too. Slice fruits thinly and arrange them in an attractive pattern for the best presentation. Chilling the assembled pizza for 15–20 minutes before serving helps the filling set and makes slices cleaner to serve.

Enjoy it as a light dessert after a summer meal or serve it at brunch — it’s a crowd-pleaser and a great way to show off seasonal fruit.

Healthy Fruit Pizza

A grain-free sugar cookie crust topped with a lemony Greek yogurt filling and fresh berries — bright, light, and perfect for summer.

Author: Lee Funke

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Servings: 12

Ingredients

Wet

• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup honey
• 2 tablespoons coconut oil, softened

Dry

• 2 cups blanched almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• pinch of salt

Filling

• 3 oz cream cheese
• 1/2 cup nonfat Greek yogurt
• 1.5–2 tablespoons honey (adjust to taste)
• zest from 1/2 lemon

Fruit

• 1/2 cup blueberries
• 1/2 cup strawberries, thinly sliced
• 1/2 cup blackberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 10-inch cast iron or round pan and set aside.
2. In a medium bowl, combine the wet ingredients: egg, vanilla, honey, and softened coconut oil. Stir until blended.
3. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
4. Slowly add the dry ingredients to the wet mixture. The dough will be thick. Use your hands to mix and knead until combined; wetting your hands slightly helps prevent sticking. Form the dough into a ball.
5. Place the dough ball into the greased pan and press it evenly across the bottom to form a crust.
6. Use a greased spatula to carefully separate the dough from the edge of the pan; this makes removal much easier after baking.
7. Bake the crust for 14–17 minutes, until lightly golden. Remove from oven and allow to cool completely in the pan.
8. While the crust is baking, combine the filling ingredients — cream cheese, Greek yogurt, honey, and lemon zest — in a blender or a bowl and whisk until smooth and creamy.
9. Once the crust is cool, remove it from the pan, place it on a serving plate, and spread the filling evenly over the top.
10. Arrange the fruit over the filling, garnish with extra lemon zest if desired, and chill in the refrigerator for 15–20 minutes to set.
11. Slice and serve chilled. Enjoy!

Tips, Variations & Storage

• To make this dairy-free, use a plant-based cream cheese and dairy-free yogurt.
• Try different fruit combinations depending on the season: stone fruit, kiwi, or thin apple slices make great alternatives.
• If you prefer less sweet, reduce the honey in the crust and filling; the fruit will still provide natural sweetness.
• Make-ahead: Assemble the crust and filling earlier in the day, refrigerate separately, then spread the filling and top with fruit just before serving to keep fruit fresh.
• Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Nutrition

Nutrition information is an approximation per serving: Calories: 221 kcal; Carbohydrates: 18 g; Protein: 7 g; Fat: 15 g; Fiber: 4 g; Sugar: 11 g. Use these values as a general guide.