Sweet Fruit Pizza

This is a comfortable, rustic dessert that is just perfect for those casually lazy get-togethers. The flaky biscuit crust is a wonderful complement to the sweet, succulent summer fruit mounded on the surface. Topped with an apricot glaze, this homey tart strikes the perfect note for casual yumminess.

Makes 8 to 10 servings

Ingredient List: 


2-½ cups whole wheat pastry or sprouted wheat flour

3 teaspoons baking powder

1/8 teaspoon sea salt

½ cup Suzanne’s Specialties brown rice syrup

½ to 2/3 cup unsweetened almond, soy or other non-dairy milk

1 small plum, halved, pitted, and thinly sliced

1 to 2 unpeeled peaches, halved, pitted, and thinly sliced

½ cup fresh raspberries

½ cup thinly sliced strawberries

½ cup blueberries or blackberries



½ cup fruit-sweetened apricot preserves

2 tablespoons Suzanne’s Specialties brown rice syrup

Step By Step Instructions: 

Make the pizza: Preheat the oven to 350F (175C). Line a 10-inch pizza pan with parchment paper or lightly oil.

Combine flour, baking powder, and salt in a food processor fitted with the metal blade. Add ½ cup oil and ¼ cup of rice syrup; pulse 45 to 50 times, or until texture of wet sand. Slowly add “milk” through the feed tube, and pulse until dough gathers into a ball. Roll dough between 2 sheets of parchment to a 9 to 10-inch round. Place in prepared pan.

Bake 25 to 30 minutes, or until fruit is lightly browned and bubbling. Remove from oven and transfer to a serving plate.

Make the glaze: Heat preserves and syrup over high heat until mixture foams. Quickly spoon over warm pizza, and allow to stand for about 15 minutes to set the glaze. Slice into wedges.