
This Simple Sourdough Fruit Pizza with Sugar Cookie Crust is naturally fermented, iced with smooth cream cheese frosting and topped with a variety of colorful fresh fruit. It’s irresistible taste and beauty makes this the perfect dessert for any summer party or holiday.
Who doesn’t love a cookie pizza bursting with fresh fruit? When I trialed this recipe my kids were amazed that they could have a pizza made with all their favorite fruits.
As if pizza could get any better! Just turn pizza crust into a cookie and add some fruit to the top and it’s the best dessert my kids could ever dream of! Natures candy is what I like to say!
When I first made this I took my 4 kids to the store and we picked out all their favorites: Bananas, strawberries, blueberries, blackberries, raspberries and pomegranates.
I love to involve my kids as much as I can when I’m in my kitchen. And this is a fantastic recipe for them to be my little sous chefs. They can prep and cut the fruit, spread the frosting over the cookie and have fun designing the colorful garnish of fruit overtop.
I highly recommend this activity one summer day and turn it into a fun snack for your kids one afternoon. It’s fun for the whole family and the most delicious summer treat! Let me know below if you give this snack idea a try!
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Ingredients to make Simple Sourdough Fruit Pizza with Sugar Cookie Crust

Cookie Crust:
- Flour (I always recommend unbleached organic)
- Cornstarch
- Sugar (Cane, coconut, maple all work)
- Sourdough Starter
- Egg
- Butter
- Vanilla
- Almond extract (optional)
- Unrefined Salt
Cream Cheese Frosting:
- Cream Cheese
- Butter
- Sugar
- Vanilla
- Almond Extract (optional)
Cut Fresh Fruit:
- Strawberries, Blueberries, Raspberries, Blackberries, Pomegranates, Bananas, Kiwi, Oranges, mandarins, peaches, grapes, melon, pineapple, mango and maybe even some mint leaves.

How to Make Simple Sourdough Fruit Pizza with Sugar Cookie Crust
Ferment: This is a sourdough version of fruit pizza so there needs to be some time given to allow the grains in the flour to break down before baking. This increase the health benefits and makes flour easier to digest. To learn more, read about Why Sourdough?
First, mix the flour, cornstarch, salt, sugar, starter, egg, melted butter, vanilla and almond extract in a bowl until just mixed together. No need for a mixer, I prefer to use my dough hook for this part.
Cover the bowl and ferment the dough for 4-12 hours.
Optional Cold Ferment: You can place the dough into the fridge at any point during the ferment to bake the next day. This allows the grains to continue to slowly break down but also gives you the flexibility to bake when you need. Be sure to bring the dough to room temperature before rolling out to bake.
After the ferment (whether you did cold or room temperature) roll the dough onto parchment paper into a 12 inch round disk about, 1/4 of an inch thick. Optional: Build up a crust along the outside of the dough.
Poke holes all over the dough with a fork to allow for even cooking.
Bake at 350 degrees F for 22-25 minutes until the cookie has golden edges and the top is slightly golden brown. (I love to cook mine on a pizza stone.)
Cool the cookie completely before frosting.

Cream Cheese Frosting:
With a hand mixer, mix together softened cream cheese, butter, sugar and vanilla until well combined and there are no more chunks. NOTE: Make sure both the butter and cream cheese are at room temperature. This guarantees a smooth frosting!
Frost the cream cheese overtop the sourdough sugar cookie. Make a thick layer, don’t be shy 😉 Then have fun garnishing all your favorite fruits overtop. Get creative, and have fun!
Enjoy!
Try this Variation: Patriotic American Flag Fruit Pizza

This is such a fun and festive dessert for Memorial Day, 4th of July, or really any patriotic holiday to represent the great USA.
I followed the recipe exactly with these small changes.
I shaped and pressed the cookie dough onto a cookie sheet on top of parchment paper. Baked for the time provided below and let the cookie completely cool.
Then I added the cream cheese frosting and got creative with the fruit to best look like an American Flag.
I almost didn’t add the bananas for the white stripe because I don’t love how quickly they brown. BUT I’m so glad I did because they were the best tasting part!
The bananas in the sweet cream cheese frosting was absolutely delicious.
I think I have started a new tradition and will be making this festive American Flag Sourdough Fruit Pizza for all the Patriotic American Holidays.
Give this a try!
God Bless America!

Let’s make Simple Sourdough Fruit Pizza with Sugar Cookie Crust

Simple Sourdough Fruit Pizza with Sugar Cookie Crust
This Simple Sourdough Fruit Pizza with Sugar Cookie Crust is naturally fermented, iced with smooth cream cheese frosting and topped with a variety of colorful fresh fruit. It's irresistible taste and beauty makes this the perfect dessert for any summer party or holiday.
Ingredients
Cookie Crust Ferment
- 200g Flour
- 50g Sourdough Starter
- 1/4 cup Sugar (1/2 cup if you prefer more sweetness)
- 1 egg
- 1/2 cup melted butter
- 2 tsp Cornstarch
- 1 tsp Vanilla
- 1 tsp Almond Extract (optional)
- 1/2 tsp Unrefined Salt
Cream Cheese Frosting
- 8oz Cream Cheese Brick, softened
- 1/4 cup Butter, Softened
- 1/2 cup Sugar
- 1 tsp Vanilla
- 1/4 tsp almond extract (optional)
3 cups of Cut, Assorted Fruit
- Choose a few favorites: Strawberries, Blueberries, Raspberries, Blackberries, Pomegranates, Bananas, Kiwi, Oranges, mandarins, peaches, grapes, melon, pineapple, mango and maybe even some mint leaves.
Instructions
- In large bowl mix flour, starter, sugar, egg, melted butter, cornstarch, vanilla and almond extract and salt until just combined. Cover the bowl and ferment the dough for 4-12 hours.
- *Optional Cold Ferment: You can place the dough into the fridge at any point during the ferment to bake within 2 days. This allows the grains to continue to slowly break down but also gives you the flexibility to bake when you need or think ahead and prep one day and bake the next. Bring dough to room temperature before rolling to bake.
- After ferment (whether you did cold or room temperature) roll the dough onto parchment paper into a 12 inch round disk about 1/4 of an inch thick. *Optional: Build up a crust along the outside of the dough.
- Poke holes all over the dough with a fork to allow for even cooking.
- Bake at 350 degrees F for 22-25 minutes until the cookie has golden edges and the top is slightly golden brown. (I cook mine on a pizza stone) Cool the cookie completely before frosting.
- Cream Cheese Frosting: With a mixer, combine softened cream cheese, softened butter, sugar, vanilla and almond extract until there are no more chunks. NOTE: Make sure both the butter and cream cheese are at room temperature. This guarantees a smooth frosting!
- Spread the cream cheese frosting overtop the sourdough sugar cookie. Make a thick layer, don't be shy.
- Design a beautiful arrangement of your cut fruit overtop. Get creative, have fun and enjoy!
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Hi Hilary,
I just got done reading a book by Peter Glidden about naturopathic medical treatments and how important the 90 essential nutrients are to the human body. I was telling Staci & Haley about some of the topics covered and how this book really got me to think about what I was eating every day. The nutrition I was consuming and still not really getting, even thought I thought I was eating a pretty good diet, all 4 food groups etc. So….as I was talking about this book ‘The MD Emperor has no Cloths’ they both said, “you should check out Hilary’s web site and blog”. I’m so impressed! I look forward to going thru your recipes and information and learning.
all the best to You, Jacob & Family
This was a bit at our 4th of July bash…thanks for another winner!
Ha I mean a HIT!