Healthy Fruit Pizza
52 minutes
1220 reads
About Healthy Fruit Pizza
This healthy and beautiful fruit pizza features a wholesome base made from whole wheat flour, delivering both nutrition and flavor. The creamy icing is crafted with cottage cheese and yogurt, keeping it light and nourishing, while natural sweeteners like brown sugar and honey take the place of refined white sugar.
Perfect as a dessert, breakfast, or an evening snack, this vibrant fruit pizza is a delightful way to serve fruits to both children and adults. Its irresistible taste and airy texture mean it vanishes in no time—no one can stop at just one slice! Enjoy a guilt-free, extremely yummy treat that's as appealing to the eyes as it is to the palate.
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Recipe Time & More
Prep40 minutes
Cook12 minutes
Total52 minutes
Ingredients
- 1 Cup Whole Wheat Flour g, whole
- 1/2 tsp Baking Soda
- 1/4 Cup Sugar brown
- 40 gm Butter if using salted butter then it is fine. otherwise add pinch of salt also
- 2 tsp Oil
- 1 tbsp Honey
- 1/4 Cup Milk
- 100 gm Cottage Cheese paneer
- 2 tbsp Hung Yogurt
- 1 tbsp Heavy Cream optional
- 1/2 tsp Vanilla Essence
- 2 tbsp Honey
- 1 Cup Fruits berries etc), chopped (mango, grapes, kiwi
Instructions
- Take wheat flour and baking soda in a bowl and mix the two.
- Add brown sugar and honey. Mix nicely.
- Add cold butter and oil and rub the two till the flour resemble crumbs.
- Add milk, little at a time, and without kneading just gather the dough into a big ball.
- Grease the baking tray. I used an 8" pie dish for this. You can also take any plate or cake tin. Or make in 2 or 3 smaller trays. In that case, keep the remaining dough in the refrigerator till the first one is getting baked.
- No need to refrigerate the dough. Just tear it into small pieces and keep all over the all over the baking tray. This is done as it is not easy to roll therefore it is done like this.
- Press each piece forming a pizza base. Do not bother about being neat. Just press all the pieces so that they are joined properly and looks like a base. Just see that the thickness is equal from all the sides.
- Using a fork prick all over the base. This is done so that it doesnt puff up while baking.
- Bake in the preheated oven at 150 degrees C for 10 to 12 minutes. This crust is neither very crisp nor soft. Appropriate like a cookie. If you want a crisp crust then bake for some more time.
- Till the base is getting baked, prepare cream cheese. For this, put cottage cheese and hung curd in the blender and make a smooth paste.
- Add vanilla essence and honey.
- Add whipped cream, though optional.
- Chop Fruits. Prefer pulpy fruits like mango, papaya, kiwi, berries etc.
- Once baked, take out the base. After 5 to 7 minutes, run a knife around it and invert it on a wire rack. Let it cool completely.
- Once cool, spread cream cheese.
- Arrange with chopped fruits.
- Serve with love or cover with cling film and keep in the refrigerator.
- You may brush glaze over the fruits.You require fruit glaze if you are using fruits like apple, pears, banana etc. However, I didnt use it.
- To make the glaze, take 2 to 3 tablespoon of any fruit juice. Add 1 teaspoon cornflour in it and heat it. When cool, brush fruits with this.
Recipe Notes
If you are using salted butter then no need to add salt. Otherwise, add a pinch of salt. I used Amul butter so didn’t add salt.
Do not knead the dough, just gather it into a ball. Kneading will develop gluten which will make the base chewy.
Add milk little at a time. The quantity of milk used may vary depending upon the flour.
After gathering the dough you can straight away bake it. However, if not possible then wrap it in cling film and keep in the refrigerator.
If you want the base to be crispy then bake it for 3 to 4 minutes more.
Whether cottage cheese or hung curd, ensure there is no water in it. Otherwise, cream cheese will be liquidy.
Additional Tips
- For an extra-crisp base, allow the baked wheat crust to cool completely before spreading the yogurt-cottage cheese icing; this prevents the crust from softening and helps maintain texture.
- If serving for brunch, try layering thinly sliced kiwis, strawberries, and blueberries in decorative patterns to create a visually striking centerpiece; brushing the fruit lightly with warmed apricot jam will add shine and help keep the fruit fresh.
- To make this recipe vegan, swap out the butter for coconut oil, use plant-based milk, and replace the cottage cheese and yogurt with coconut or almond milk yogurt alternatives.
- Leftover fruit pizza can be stored in the refrigerator for up to 2 days; to prevent the crust from getting soggy, store the icing and fruit toppings separately and assemble just before serving.
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Recipe Nutrition
Calories: 332kcalCarbohydrates: 50gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gCholesterol: 2mgFiber: 1gSugar: 28g
Samira Gupta
Articles: 31
3 Comments
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Such a scrumptious dish! Thank you.
I’m loving this recipe already!
Such a lovely dish! Thanks for sharing.