This healthy fruit pizza is the perfect activity for kids to help – put them in charge of the fruit and smile as they enjoy a whole grain, probiotic, power packed healthy dessert.
- 1 c. (2 sticks) softened butter
- 1/4 c. sugar OR sucanat
- 2 c. white whole wheat flour
- about 3/4 c. yogurt cheese, softened
- 1–4 Tbs. real maple syrup (or honey or powdered sugar in a pinch)
- 1/2 tsp. vanilla or almond extract (optional)
- Toppings: a variety of fresh fruit such as:
- berries of any kind
- whatever is in season or on sale
- To make the crust:
- Cream butter and sugar.
- Starting with 1 3/4 cup, stir in flour and finish by hand. It might be very crumbly and you’ll think it will never come together, but persevere. Add the last 1/4 cup of flour as you can, and you can also go shy on the flour if it seems like it will get too crumbly to hold together. Try using your hands to squeeze pieces together.
- Press a handful at a time into a buttered pan: small cookie sheet, 9×13 glass dish or Pampered Chef style baking stone.
- Aim for a thickness of about 1/4?, no more. If using a stone, you can roll flat gently with a rolling pin.
- Bake in a preheated 350-degree oven for 15-20 minutes. As soon as you see brown on the edges, it’s done!
- Cool completely before frosting.
- To make the frosting:
- Mix ingredients together, adding sweetener and tasting until you enjoy it.
- For a real frosting consistency, whip it with an electric mixer for a minute.
- Spread the frosting on the crust once completely cooled, and arrange fresh fruit on top.
- Cut into 2×2″ squares to serve.
Can I use regular whole wheat flour? Not really. “Red” whole wheat, which is the regular stuff, is way too crumbly. If you only have that kind of whole wheat, use half white AP flour.
You can find white whole wheat under the King Arthur brand in many grocery stores, or grind hard white wheat yourself.
If you forget to set out the butter to soften, use a rolling pin between two sheets of waxed paper to get it just soft enough for the mixer to cream.