First, cream together coconut oil and brown sugar in a medium sized mixing bowl. Now add non-dairy milk, vanilla and almond extracts, salt, and baking powder and mix. Last, add all purpose flour and mix just until all dry spots are incorporated.
Moisten your fingers with water and press cookie dough into a pan-sprayed 9 x 11 glass baking dish or a 12 inch circular pizza shape.(If you have time, chill your cookie dough for about 10 minutes in the refrigerator to make it less sticky to work with.)
Bake at 350 degrees for 15-18 minutes, then let the crust cool completely before adding toppings!
Vegan Cream Cheese Filling
Soften vegan cream cheese at room temperature for an hour or so (or 15-20 seconds in the microwave!) then combine with maple syrup and vanilla extract. Keep mixing with a fork until completely smooth.
Spread your cream cheese frosting on the cooled cookie crust and top with your favorite sliced seasonal fruit!
Fruit Topping Prep
Slice fresh fruit and arrange according to preference.
In a small bowl mix 1 tablespoon fresh squeezed lemon juice and 4 tablespoons of powdered sugar. Drizzle over the fruit for that extra special touch and bright sweet taste.
WHAT FRUIT IS BEST TO TOP FRUIT PIZZA WITH?
Fresh or canned fruit is best as it doesn’t add too much liquid (like most frozen fruit does) to dilute the vegan cream cheese filling. It’s fun to theme decorate for the occasion too: a flag for the 4th of July, red and green fruit for Christmas, a rainbow for birthdays etc.! But here’s some of my favorite fresh fruits to use!
While I wouldn’t recommend assembling your fruit pizza more than a couple of hours ahead of when you plan to serve it, you can certainly make the cookie crust and cream cheese frosting up to several days ahead and just keep it in the fridge! Just be sure and remove the cream cheese frosting from the refrigerator an hour or so before assembling everything so it can soften up enough to spread!