July 30, 2018

Plant-Based Fruit Pizzas

These plant-based fruit pizzas are sweet, refreshing, and delicious. They are perfect for summer weather - cookies with a serving of fruit!

Normally fruit pizza is the size of a regular pizza, but today I have mini plant-based fruit pizzas for you. Each pizza makes the perfect serving size. Depending on how many you want, you can just scale the recipe. So easy.

Plus, when you make a batch of mini pizzas, you get to bring the creativity and decorate each one differently. Decorating these plant-based fruit pizzas might be more fun than eating them.

Just kidding. Plant-based fruit pizza is delicious.

Why I love Plant-Based Fruit Pizzas

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect summer dessert — this fruit pizza is a great way to eat all that fresh summer fruit
  • Individual servings — customize your fruit pizza exactly how you like it!

Ingredient Notes


To achieve a cream cheese-like frosting, I adapted a plant-based cheesecake filling recipe from Beaming Banana. You'll need dates, raw cashews, vanilla extract, and lemon juice.

  • Cashews: Use raw cashews in this recipe. If you can't eat cashews, sub walnuts.
  • Dates: Any soft date will do here. I used medjools because they are very very soft.
  • Hot Water
  • Lemon Juice
  • Vanilla Extract


  • Buckwheat Flour: Contrary to its name, buckwheat flour is actually not made from wheat -- it's from a seed, making it completely gluten-free. Buckwheat flour is a dry flour, which pairs well with the date syrup and cashew butter. If you'd like to sub another type of flour you'll need to decrease the amount of liquid.
  • Date Syrup: Date syrup is made from dates that have been blended into a paste. It's a natural, whole food sweetener. You can find it at your local health foods store or on Amazon.
  • Cashew Butter: I used this recipe. You can also use any neutral nut butter like almond butter or mixed nut butter.


  • Raw Fruit of choice

How to make Plant-Based Fruit Pizzas

We'll start with the icing because it needs time in the freezer.

Step 1. Blend the icing ingredients in a food processor until you get a smooth creamy texture. Then, place the icing in the freezer to thicken the mixture.

Step 2. Process the buckwheat flour, cashew butter (I used this recipe), and date syrup in your food processor until they form a thick dough.

Step 3. Form the dough into balls, flatten, and bake.

Step 4. Once the cookies cool, add the icing. Then, the fun part -- decorating! Decorate using your favorite fruits. I made different designs using blueberries, blackberries, strawberries, raspberries, cherries, grapes, and pineapple. Have fun with it! Enjoy your delicious plant-based fruit pizzas!

Storage Notes

Since these fruit pizzas are made with completely whole food ingredients, they won't last very long on the counter. Store the pizzas in the fridge for up to a week.

Recipe Prayer

Jesus, thank you for the gifts of fresh fruit and warm summers. Grant us the time to enjoy these healthy fruit pizzas with our friends and loved ones in this precious summer time.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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Plant-Based Fruit Pizzas

These plant-based fruit pizzas are sweet, refreshing, and delicious. They are perfect for summer weather - cookies with a serving of fruit!
















  • 3/4 Cup Raw Cashews
  • 5 Medjool Dates
  • 1/4 Cup Hot Water
  • 1 Teaspoon Lemon Juice
  • 1/2 Teaspoon Vanilla Extract


  • 1 1/4 Cup Buckwheat Flour
  • 8 Tablespoons Date Syrup
  • 3 Tablespoons Cashew Butter


  • Raw Fruit of choice


  1. Preheat the oven to 350°F.
  2. For the icing: process cashews, dates, water, lemon juice, and vanilla in the food processor until smooth. Place in freezer while making the cookies.
  3. For the cookie base: process buckwheat flour, date syrup, and cashew butter in the food processor until a thick dough forms. Scoop tablespoon-sized balls onto a parchment-lined baking sheet and then press flat. Bake for 10 minutes.
  4. Let the cookies cool and remove the icing from the freezer. Spread a half to whole tablespoon of icing on each cookie.
  5. Decorate with fruit. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography