Make breakfast or brunch extra special with this healthy breakfast fruit pizza! It’s topped with fresh fruit, and loaded with protein and wholesome ingredients.
When certain fruits are seasonal, I love to use them in recipes! This breakfast fruit pizza is a healthier spin on one of our favorite desserts. If you love fruit pizza, try our recipe for Sugar Cookie Fruit Pizzas.
A Healthier Breakfast Option
This breakfast pizza is packed with protein in the form of oats (did I mention it’s completely gluten-free?), cream cheese, and yogurt. Loaded with fiber and omega-3, and topped with all sorts of vitamins and nutrients thanks to that juicy fruit.
We’ll definitely be making this again, especially for holiday breakfasts, summer BBQ’s and special occasions. While it does still have a fair amount of added sugar to it, it’s a slightly healthier option, one I absolutely love. Plus, it’s super easy and fun to make, something the whole family can enjoy! Happy baking!!
Keep these tips in mind for the ingredients…
- Oat Flour: This is made by blending old-fashioned oats into a flour-like powder. About 1 ¼ cups of oats should make ¾ cups of oat flour.
- Flax/Chia/Coconut: I love this blend by Barlean’s (pictured above). FYI: it’s perfect for baking with or blending into smoothies!
- Coconut Oil: Barlean’s coconut oil is versatile, flavorless, non-hydrogenated, USDA organic, vegan, gluten free, and non-GMO!
- Fruit: We used berries, kiwis, and mandarin oranges for our breakfast fruit pizza. You can use 4 cups of any mixed fruit you like!
How to Make a Healthy Fruit Pizza
CRUST. For the crust, I mixed up a combo of oat flour, oats, baking soda, cinnamon, vanilla, egg, brown sugar, coconut oil and that lovely little blend of flax/chia/coconut. I let the oats soak up the melted coconut oil, and then pressed the mixture into the base of a springform pan.
*Note: You could use a tart pan, a 13″ pizza pan, a round cake pan or a pie dish for this. So many options, don’t feel limited!
CREAM. After baking the crust and letting it cool, I whipped up the yogurt/cream cheese mixture to spread over top.
(I used Stonyfield’s Whole Milk Plain Yogurt, however, their Whole Milk Greek Vanilla Bean would have been great too! I loved how light and creamy it made it, and the nice tartness it added. It paired perfectly with all of that fruit!)
ASSEMBLE. Spread the cream over the cooled crust, leaving a ½ inch border of crust. Top with your fruit of choice and serve immediately. Enjoy!
How to prevent the pizza from getting soggy? Fruit pizzas get soggy because the fruit leaks extra juices. The best way to avoid this is to put the fruit on right before serving. Or, leave your cut fruit on a paper towel lined plate to absorb any of the extra juice.
Make Ahead of Time
To save you some time on the morning you’d like to enjoy this healthy breakfast fruit pizza, you can make both the crust and the frosting ahead of time!
Crust: After the crust has baked and cooled completely, wrap it in a layer of plastic wrap and foil, then store in the freezer. You may only want to leave it in there for 3-5 months to avoid it getting freezer burn.
Frosting: You can make the cream cheese frosting the night before for an easy breakfast the next day. You may need to let it sit and reach room temperature for about 15 minutes, otherwise it may be too hard to spread on the crust.
The fruit is best sliced fresh, so I don’t recommend preparing that ahead of time. Once the fruit is sliced and put on the pizza, you’ll want to consume it within a couple hours.
For more fruity breakfast recipes, try:
- Berry Peach Coconut Smoothie Bowl
- Peaches and Cream Scones
- Strawberry Yogurt Pancakes
- Berries and Cream Blender Crepes
Healthy Fruit Breakfast Pizza Recipe
For the Crust
- 3/4 cup oat flour - (about 1 1/4 c. of regular oats blended)
- 3/4 cup old fashioned oats
- 2 tbsp flax seed blend - We like Barlean's Flax Chia Coconut Blend
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher sea salt
- 1/2 cup coconut oil - melted
- 1/4 cup light brown sugar
- 2 tsp pure vanilla extract
- 1 egg
For the Cream
- 1 (8 oz) block low-fat cream cheese
- 1/3 cup plain yogurt - We like Stonyfield Whole Milk Plain Yogurt
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the fruit
- 4 cup mixed fruit - fresh, washed and sliced if needed
- Preheat oven to 350 degrees.
- In a medium mixing bowl whisk together the oat flour, oats, blend, baking soda, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, sugar, vanilla and egg. Pour the wet ingredients into the dry ingredients, stirring until combined. Cover and place in the freezer for 10 minutes to firm up.
- Press the dough into the bottom of a 9 to 13-inch round pan lined with parchment paper. It can be any pan you have! Place in the oven and bake for 10 minutes, remove and allow to cool.
- Meanwhile, in a medium size mixing bowl, using a stand mixer or hand mixer, beat the cream cheese until fluffy, about 1 minute, then add the yogurt, powdered sugar and vanilla and mix until smooth. Spread over the cooled crust, leaving about 1/2-inch border. Top with fresh fruit and serve immediately. The "pizza" is best eaten the day it is made.