Fresh Fruit Pizza


Cookie Dough:

  • 1/2 c. soy margarine, melted
  • 1/2 c. sugar
  • 1 Tbsp. vanilla
  • 1/2 tsp. salt
  • 1/2 c. soy milk
  • 2 1/2 c. unbleached flour
  • 2 tsp. baking powder, aluminum-free

Cream Cheese Spread:

  • 1 8-oz. pkg. Tofutti better than cream cheese, softened
  • 1/4 c. powdered sugar
  • 1 tsp. vanilla
  • 1/4 c. soy milk

Other ingredients:

  • Fresh fruit of your choice


  1. Cream Cheese Spread Directions: Mix all the cream cheese spread ingredients together and set aside until cookie crust is made.
  2. Cookie Dough Directions: Mix dry ingredients together. Add soy milk and vanilla and mix until well blended.
  3. Spray a round 12-inch baking pan with oil spray and press the cookie mixture to cover the pan.
  4. Prick the dough with a fork and then press fork marks all around the crust.
  5. Bake at 350 degrees for 15 – 20 minutes or until cookie dough is a light golden brown color. Remove from oven and cool.
  6. When the cookie dough is cool then spread the cream cheese mixture on top and cover with your favorite fresh fruit. Chill in the refrigerator until ready to serve.



Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.