American flag pizza
Red, White, and Blue Fruit Pizza

Every 4th of July, we make this fruit pizza recipe because it is such a hit! It’s a fantastic patriotic dessert that is light and fresh – perfect for your barbeque, patio get-together or pool party. Plus it’s very easy and can be made in advance so you can focus on the main course for your guests.

Since it tends to be pretty warm here during the Texas summer, we like to serve this dessert with Prosecco with frozen berries in it as “ice cubes”. Try making this fruit pizza for the 4th of July to show your friends and family that you can whip up a delicious, refreshing dessert that you can all enjoy while watching the fireworks!


  • 1 egg, large
  • 1 teaspoon vanilla extract
  • ¼ cup honey
  • 2 tablespoons coconut oil, softened
  • 2 cups blanched almond flour
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • 1/16 teaspoon (pinch) salt


  • 3 oz. mascarpone cheese
  • 1/2 cup nonfat Greek yogurt (unflavored)
  • 1-2 tablespoons honey
  • Zest from 1/2 lemon (optional)


  • 1 cup blueberries
  • 1/2 cup strawberries
  • 1/2 cup raspberries
  • 1 banana


  1. Preheat oven to 350 degrees F.
  2. Cover a baking sheet or 10” pizza pan with parchment paper.
  3. Mix wet ingredients in one bowl. Set aside.
  4. Slowly add dry ingredients to wet ingredients. Dough will be thick. I like mixing with my hands, but wet them with water to prevent the dough from sticking to your hands.
  5. Form dough into ball.
  6. Place dough ball into your greased round pan and evenly flatten dough to the bottom of the pan.
  7. Bake for 14-17 minutes.
  8. While crust is baking, whisk all of the filling ingredients together.
  9. Let crust cool and then remove from pan. Evenly spread filling over the top of the crust.
  10. Decorate fruit pizza with berries and bananas in a red, white, and blue pattern! Garnish with lemon zest. (optional)
  11. Place in fridge and let set for 15-20 minutes.
  12. Enjoy!
Emily McCormick

Emily McCormick

Emily McCormick is a Registered Dietitian Nutritionist and is a Licensed Dietitian in the state of Texas. She graduated in 2013 from the University of Texas at Austin with a Bachelor’s of Science in Nutrition and completed the Coordinated Program in Dietetics at UT in 2016.

While pursuing her education, Emily has worked in the health and nutrition industry for 6 years. She has held positions in the Food Management industry as well as in Food Research and Development. In her free time, Emily enjoys cooking, traveling, playing soccer and hiking the greenbelt with her dog.
Emily McCormick

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