Vegan Fruit Pizza! It is made with a buttery, melt-in-your-mouth sugar cookie crust, topped with sweet cream cheese filling, and finished with fresh fruit for the perfect summertime dessert.
Preheat the oven to 350F. Spray a 14" pizza pan with cooking spray and set aside.
Start by making the crust. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a stand-up mixer, beat together the softened butter and sugar until light and fluffy, scraping the sides as needed. Add the non-dairy milk and vanilla extract, mixing until fully incorporated. Slowly add the flour mixture to the butter/sugar mixture and mix until a uniform dough forms.
Spread the cookie dough evenly into the prepared pizza pan. Poke a few holes in the crust with a fork and bake the crust for 12-15 minutes, until the edges are golden brown and the cookie is baked in the middle. Remove from the oven and place in the refrigerator or freezer to chill.
Make the Cream Cheese Filling. To make the filling, scoop out the solids from the coconut milk (top 1/2 of the can) into a medium-sized bowl. Add vegan cream cheeze style spread, sugar, and vanilla and blend with a hand mixer until completely smooth. Refrigerate until ready to use.
Assemble the Pizza. Once the cookie has chilled, topped it with the cream cheeze filling, spreading it even with an offset spatula. Return the pizza to the refrigerator to let the filling set up while you prepare the fruit.
Slice the strawberries and kiwi. Cut the grapes in half. Top the chilled pizza with fresh berries, decorating them in concentric circles. Brush simple syrup over the berries to give them a shine.
Serve immediately or return to refrigerator until ready to serve.
Serving and Storing - Serve the fruit pizza the same day you put it together. Keep it in the refrigerator until ready to serve. Store leftovers pizza in an airtight container in the refrigerator for up to 3 days.
Make in Advance - You can make the cookie dough crust and cream cheese filling up to two days early. The filling should be stored in an airtight container in the refrigerator. The cookie crust should be covered and stored at room temperature. When ready to eat, assemble and serve!