Deep dish fruit pizza! With a sugar cookie crust

Look fruit! That's healthy, right?

It's June in Alabama, which means local strawberries and plump, ripe blueberries. I am loving both of these berry options.

I wanted to try a new dessert in our house. But I didn't want chocolate. No, I have not had a head injury.

But this recipe is fluffy and sweet, yet tangy at the same time.

This was also one of my first attempts subbing coconut oil with butter in a cookie recipe. And it turned out great! (Note if you are using coconut oil skip using vanilla flavoring.)

What you'll need:

Cookie crust:

1-1/3 cup coconut oil (or butter, or margarine) 

1-1/2 cup Sugar 

1 teaspoon Vanilla (omit if using coconut oil)

2 eggs

1/2 cup milk

4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon Salt


2 - 7 ounce jars marshmallow cream

1- 8 ounce package cream cheese

Fruit of your choice

Preheat your oven to 350 and grease a shallow pan. 

Combine your oil/butter, sugar, eggs, salt and milk in a bowl. Add in your flour and baking powder, slowly. Mix, mix, mix until everything is thoroughly combined.

Roll your dough out into your pan, smoothing it down with your fingers like a pizza crust.

Bake for 15 minutes until soft. (You could halve the recipe to make a thin crust.)


In a mixer combine your marshmallow cream and cream cheese. Mix until fully combined and fluffy.

Spread the cream over the crust and sprinkle with your desired fruit.