Fruit pizzas are a fun and tasty summer treat or a great dessert to bring to a picnic! This fruit pizza made with fresh milled flour as a sugar cookie base, topped with a cream cheese frosting that you can customize with your favorite fruits.

This flag design is a fun design for summer! If you use a homemade whipped cream make sure to decorate with it just before eating or use a stabilized whipped cream recipe as fresh whipped cream will melt.
You can make these into virtually any design you’d like, so get creative and when you do, we’d love to see your work of art in my Facebook group!
WHAT YOU’LL NEED FOR FRUIT PIZZA MADE WITH FRESH MILLED FLOUR
Butter: I used salted butter and softened at room temperature for about an hour.
Sugar
Eggs: Room Temperature. If you don’t have any at room temperature just set your eggs in a bowl of warm water for 5-10 minutes.
Vanilla Extract
Almond Extract: You can use strictly vanilla extract if you’d like. I just really enjoy using both vanilla and almond extracts together.
Baking Powder
Flour: I used fresh milled soft white wheat berries for this recipe. If you are using store-bought all purpose flour I will put the measurements in the recipe notes.
Fruit: Fresh berries, bananas, kiwis, grapes, mango, oranges, pineapple, etc.
For Frosting
Cream Cheese
Butter
Powdered Sugar
Vanilla Extract

This fruit pizza sugar cookie base is a perfect balance of soft and crunchy. The edge is a little crunchy with a soft, chewy inside.
I love that you don’t have to chill this dough before you bake! Because sometimes you are in a hurry and it’s inconvenient. The dough rolls out nicely and is very easy to work with.
If you are aiming for a softer crust you can underbake your crust just a tad, and if you like a more crunchy base you can bake a little longer.
Also, don’t add too much flour! This can cause a dry crust. The dough might almost seem too soft, but it is a very soft texture that is softer than fresh play-doh.



If your dough seems too dry and crumbly add an extra teaspoon of milk or vanilla at a time until it’s the correct consistency.
The time for baking will vary based on thickness and ovens. Some ovens just run hotter than others. A batch of this dough will make 2 fruit pizzas. I split in half and made one 12 inch round pizza and 1 rectangle pizza on a standard baking sheet (9 1/2″x 13″). You could do two 12 inch rounds or two rectangles.
For the 12 inch round pizza I rolled out the dough on a floured surface to about 1/4 inch thick. For the rectangle pizza, I just pressed the dough out to fill the pan.
When baking the round pizza I recommend baking 12-14 minutes, just until the edges start to turn golden. The rectangle crust will take approximately 14-16 minutes. If you want a softer crust underbake it just a tad.
Remember, if you over bake them they will be more on the crunchy side which is totally fine. It just depends on your preference and your oven.
**This is a very soft cookie so for best results make sure the crusts cool completely before frosting and cutting. If you rush it will more than likely fall apart until the butter has a chance to set up the final texture of the cookie as it cools.



If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

Fruit Pizza Made With Fresh Milled Flour (Sugar Cookie)
Ingredients
- 454 grams salted butter softened (2 cups = 4 sticks)
- 400 grams sugar (2 cups)
- 2 eggs room temperature
- 13 grams vanilla extract (1 tbsp)
- 13 grams almond extract optional, if you skip this do double the vanilla extract.
- 4 tsp baking powder
- 1/2 tsp salt
- 560 grams fresh milled soft white wheat flour Plus a little extra for rolling out dough.
For Cream Cheese Frosting
- 8 oz. cream cheese softened
- 60 grams butter (4 tbsp.)
- 250 grams powdered sugar (2 cups)
- 4 grams vanilla extract (1 tsp)
Instructions
- Add butter and sugar to mixer and cream together for 3 minutes.
- Add vanilla extract (and almond if using),eggs, baking powder, and salt. Mix until smooth and well combined.
- Add in flour 2 cups at a time with mixer on low until the dough comes together, but don't overmix.
- Cover dough and chill in the fridge for 30 minutes. You can chill longer if needed this is just a minimum.
- Preheat oven to 350℉.
- Make the frosting by creaming together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and mix until smooth.
- Split the dough in half. Roll out your dough on a floured surface. Sprinkle flour on top as needed to keep rolling pin from sticking. *Try not to over flour or that can make them too dry. For 12 inch round fruit pizza roll out to about 1/4 inch thick. For rectangle press dough evenly into a parchment lined rectangle baking sheet.
- Bake at 350℉ 12-14 minutes for round crust or 14-16 minutes for the rectangle crust. If you want these on the softer side you can underbake them just a tad. If you like a crunchier crust bake until golden on edges or even a little longer to your liking.
- Move to a cooling rack and when fully cooled frost and top with fruit.
- **This is a very soft cookie so for best results make sure the crusts cool completely before frosting and cutting. If you rush it will more than likely fall apart until the butter has a chance to set up the final texture of the cookie as it cools.
MORE FRESH MILLED FLOUR RECIPES:
I believe you have a typo.
454 grams salted butter softened ****(2 cups=2 sticks)****
I think it should read 2 cups = 4 sticks
Thanks.
Thank you for catching that!
I made this recipe for the fourth of July and decorated them with strawberries, raspberries, and blueberries. The texture was perfect and everyone loved them! I will definitely be saving this to make again 😁
That sounds amazing! So glad you and others enjoyed them!
Delicious! Dessert for Super Bowl Sunday!
Glad you enjoyed it!