Looking for a fun summer treat? Try this bright and colorful Fruit Pizza. Made with a soft cake-like crust and topped with creamy yogurt, sweet sliced peaches, apricots, and plums.



  • 1 ½ cups all- purpose flour
  • ½ cup cane sugar
  • ½ cup Forager Project Vegan Butter, softened
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • ¼ tsp salt


  • ⅓ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 2 tsp agave or maple syrup (optional)
  • ½ medium peach, sliced thinly
  • 1 plum, sliced thinly
  • 1 apricot, sliced thinly


Preheat your oven to 350 degrees Fahrenheit. Line a pizza pan with parchment paper or grease it with oil. Set the pizza pan aside.

In a large bowl combine the softened butter, vanilla, and sugar together and mix. You can use a stand mixer and hand mixer. Slowly add the flour, baking powder, baking soda, cornstarch, salt, and mix until well combined. Roll dough into a ball and place in your refrigerator for 20 minutes to chill.

Take your dough out and roll it into a large circle, similar to a pizza. The thinner you roll the dough out the crispier the crust will be. The thicker the pizza the softer the crust will be. Bake the crust for 13 minutes.

Take the crust out of the oven and allow it to completely cool. Once cooled, top with ⅓ cup of Forager Project Unsweetened Plain Cashewmilk Yogurt (add 2 tsp of syrup if you want to sweeten it). Add additional yogurt if needed. Just keep in mind that once you add the fruit the yogurt will slightly expand, so be careful not to add to much.

Top your fruit pizza with the sliced peaches, apricots, and plums. You can also use any type of fruit that you have to top your pizza. Slice, serve, and enjoy. I recommend eating your fruit pizza that day, otherwise it can become soggy.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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