Fruit pizza is the ultimate summer dessert — a soft, buttery sugar cookie baked into one giant round crust, spread with a tangy-sweet cream cheese frosting, and piled high with a rainbow of fresh fruit. We replace the conventional sugar in both the cookie crust and the frosting with Jaca (100% pure allulose) at double the amount, so you get the same tender cookie and silky-sweet frosting with no added sugar and no aftertaste. Because allulose is only about 70% as sweet as traditional sugar, doubling it lands the sweetness right where it should be.
Prep: 40 minutes · Cook: 18 minutes · Servings: 12
Ingredients:
For the sugar cookie crust:
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granular Jaca (allulose) — replaces 3/4 cup granulated sugar at the 2x ratio
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces full-fat brick cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 2 1/2 cups powdered Jaca (allulose) — replaces 1 1/4 cups powdered sugar at the 2x ratio
- 1 teaspoon vanilla extract
For the topping:
- 3 cups assorted fresh fruit, sliced (strawberries, blueberries, raspberries, kiwi — whatever is ripe)
Instructions:
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat the softened butter and 1 1/2 cups granular Jaca together on medium speed until creamy, about 3 minutes. The Jaca steps in for the granulated sugar at double the amount, so the cookie still creams up light and bakes tender with no added sugar.
- Beat in the egg and vanilla until combined, then add the dry ingredients on low speed and mix just until a soft dough forms. Cover and refrigerate for 20 minutes — this keeps the crust from spreading too thin.
- Preheat the oven to 350°F and line a 12-inch pizza pan (or a baking sheet) with parchment. Press the chilled dough into a 9- to 10-inch circle, about 1/3-inch thick.
- Bake for 16 to 19 minutes, until the edges are lightly golden. Because allulose browns faster than conventional sugar, start checking at 15 minutes and pull the crust as soon as the edges color so the center stays soft. Cool completely on the pan.
- Make the frosting: beat the cream cheese and butter together until smooth, about 2 minutes. Add 2 1/2 cups powdered Jaca and the vanilla and beat for 1 minute until creamy.
- Spread the frosting evenly over the fully cooled crust, leaving a small border around the edge. Arrange the sliced fresh fruit on top in a colorful pattern.
- Slice and serve right away, or refrigerate until ready. Store leftovers covered in the refrigerator for up to 3 days.
This is a Jaca-adjusted healthier version. Adapted from Sally's Baking Addiction.
