This fun and colorful “under the sea” fruit pizza features a soft almond flour cookie base, blue spirulina cream cheese frosting, and fresh fruit sea creatures—perfect for summer! Whether you’re hosting a BBQ or just looking for a fun afternoon baking activity to do with the family, this dessert is a great gluten-free and customizable option.
Fruit Pizza Frequently Asked Questions (FAQs)
- Can I make this fruit pizza ahead of time?
Yes! You can bake the cookie and prep the frosting and fruit up to a day in advance. Assemble just before serving for best texture and color. - Is there a substitute for almond flour in the cookie base?
You can try oat flour or a gluten-free all-purpose blend, but the texture will change slightly. Almond flour gives it that soft, chewy bite. - What is blue spirulina and do I need it?
Blue spirulina is a natural algae-based powder that gives a vibrant ocean-blue color. It’s optional—use natural blue food coloring or skip it entirely. - Can I use different fruits for the sea creatures?
Absolutely! Get creative—mango, raspberries, blackberries, or sliced bananas work great. Use what’s in season or what your kids love most. - How do I store leftover fruit pizza?
Store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind the fruit may release moisture, so the crust may soften slightly.
Under the Sea Fruit Pizza with Almond Cookie Crust (Gluten Free!)
Description
This fun and colorful fruit pizza features a soft almond flour cookie base, blue spirulina cream cheese frosting, and fresh fruit sea creatures—perfect for summer!
Ingredients
Cookie Base:
3 cups Almond Flour
3/4 cup Maple Syrup
Pinch of Salt
Cream Cheese Frosting:
8 oz. Cream Cheese
1 1/2 cups Powdered Sugar
1/2 tsp Vanilla
Pinch of Salt
1/2 tsp Blue Spirulina
1 cup Toasted Coconut (for the sand)
For the Sea Creatures:
Kiwi
Grapes
Strawberries
Blueberries
Instructions
- Preheat The Oven: Preheat your oven to 375°F
- Make The Cookie Base: Add your almond flour, maple syrup, and salt to a large bowl. Mix until everything is combined.
- Form The Cookie: Form the cookie dough into a ball and place it between two large sheets of parchment paper on a large cookie sheet. Roll the dough out into a large oval until it’s about 1/4 inch thick.
- Bake The Cookie: Bake the cookie for 15-20 minutes until it passes the toothpick test and doesn’t jiggle (the edges will start to turn golden brown). Remove the cookie from the oven and let it cool completely.
- Make The Frosting: Add the cream cheese, powdered sugar, vanilla, and salt to a stand mixer with a whisk attachment and mix until everything is completely combined. Place 1/4 cup of the frosting in a small bowl and set aside. Mix the blue spirulina into the remaining frosting until it’s combined and the frosting is blue in color.
- Frost the Cookie: Add the white frosting to the bottom 1/4 of the cookie and cover in toasted coconut to make the beach sand. Add the blue frosting to the remaining unfrosted part of the cookie.
- Add The Sea Creatures and Details: Cut the kiwi into disks and place on the cookie. Use one whole grape as the head, 1/4 of a grape for each foot, and 1/8 and a grape for the tail. Repeat for as many turtles as you’d like. Cut the strawberries into sections (as pictured)
and create the lobster. Fill the remaining blue section of the cookie with blueberries and any other fruit of your choice.
Notes
*NOTE: Since this recipe uses cream cheese, it does need to be stored in the refrigerator.
