Red, White, and Blue Fruit Pizza (Sugar-Free, Gluten-Free)

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Red, white, and blue fruit pizza is a patriotic dessert made with an almond flour lemon cookie crust and cream cheese frosting topped with fresh strawberries, blueberries, and raspberries. It is sugar-free, gluten-free, and keto-friendly with 9g protein per slice.

This red, white, and blue fruit pizza features a soft lemon sugar cookie crust, smooth cream cheese frosting, and fresh berries. The patriotic dessert your summer cookout has been waiting for!

Overhead view of a sliced red white and blue fruit pizza topped with fresh strawberries, raspberries, and blueberries on a white plate.

My youngest daughter is my official cookie tester, so when I developed this red, white, and blue fruit pizza for our summer cookout, she picked out the perfect berries, helped whip the frosting, and even rolled out the dough. She loved the final product and wanted seconds!

The crust tastes just like a soft lemon sugar cookie, the frosting is creamy with a little lemon zip, plus the fresh berries on top just make it. Lemon protein powder pulls double duty here. It flavors the crust and the frosting, so you get that lemon sugar cookie taste in every bite, plus extra protein. If you've made my citrusy lemon protein bars or easy no-bake cheesecake, the flavor is very similar.

This is the dessert you want on the table for 4th of July, Memorial Day, Labor Day, or any summer cookout. It's simple, fun, and a chance to get creative. The patriotic fruit pattern is up to you. I hope you have fun making it!

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Ingredients
Instructions
Variations
Storage
Top Tips
FAQ
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Ingredients

Here's what you'll need to make this:

Crust

Almond flour - The base of the cookie crust. Use blanched superfine almond flour for the smoothest texture, not almond meal. Weigh it out if you can: 1 ½ cups is 168 grams.
Lemon protein powder - Give the crust lemon sugar cookie flavor and extra protein. Use your preferred protein powder. I used Lemon Meringue Keto Chow.
Granulated sugar-free sweetener - For sweetness. I used Lakanto Classic. Use your preferred sweetener, but allulose will brown faster. Granulated monk fruit/erythritol blend is best.
Baking powder - For lift so it stays thick, soft, and easy to slice.
Unsalted butter - For binding and buttery sugar cookie flavor. Make sure it's melted then cooled slightly.
Egg - For binding. Use a room temperature egg so it works in evenly.
Vanilla extract - Rounds out the lemon flavor and enhances sweetness.
Fresh lemon zest - For bright contrast.

Cream Cheese Frosting

Cream cheese - The base. Use full-fat brick-style cream cheese (not the spread in a tub), softened to room temperature so it whips smooth.
Lemon protein powder - Keeps the lemon flavor consistent with the crust.
Powdered sugar-free sweetener - For sweetness. Use your preferred sweetener, but it should be powdered/confectioner's to blend up smooth. Powdered monk fruit/erythritol blends or allulose will work. I used Swerve.
Heavy whipping cream - Loosens the frosting to a smooth, spreadable consistency and adds healthy fats.
Lemon extract or extra lemon zest - Optional, but it gives the frosting an extra pop. If you want a stronger lemon taste, use both.

For the Toppings

Strawberries - Sliced thin so they lay flat on the frosting. Hull them first.
Blueberries - A handful of fresh blueberries, pick the best ones!
Raspberries - Pat them dry if they're wet from rinsing.

See recipe card for complete measurements below.

Instructions

Before you get started: Pull your egg, cream cheese, and butter out so they're at the right temperature. Egg at room temp, cream cheese softened, butter melted and slightly cooled. Preheat the oven to 350°F (175°C). Line a 12-inch pizza pan with a round piece of parchment paper or make your own.

Almond flour, sweetener, baking powder, and lemon zest combined in a glass bowl with fresh lemons.

Make crust: Add almond flour, lemon protein powder, granulated sweetener, lemon zest, and baking powder to a large bowl.

Dry almond flour cookie crust ingredients whisked together in a glass bowl with a pink whisk.

Whisk it together until smooth.

Egg and melted butter added to almond flour cookie dough in a glass bowl with fresh lemons nearby.

Add the melted butter, egg, and vanilla. Tip: Add the vanilla to the melted butter to avoid clumps.

Almond flour sugar cookie dough mixed with lemon in a glass bowl with a spatula and fresh lemons.

Mix with spatula until a thick dough forms. It should hold shape when pressed.

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Hand pressing almond flour sugar cookie crust into a round silver pizza pan on a marble surface.

Roll dough into a ball then press into the 10-inch circle of 12-inch pizza pan. (Or, roll out with a rolling pin between 2 pieces of parchment.) Bake for 10-12 minutes.

Cream cheese frosting whipped to stiff peaks in a glass bowl with a hand mixer.

Make frosting: Beat the softened cream cheese until smooth.

Cream cheese, powdered sweetener, and heavy cream combined in a glass mixing bowl.

Add the lemon protein powder and powdered sweetener.

Whipped cream cheese frosting in a glass bowl with a spatula on a marble surface.

Add heavy whipping cream and lemon extract (if using) and whip until light and fluffy.

Scoops of cream cheese frosting dolloped onto a baked almond flour crust on a silver pizza pan.

Assemble: Scoop the frosting onto cooled crust.

Cream cheese frosting spread evenly over a round almond flour cookie crust on a silver pizza pan.

Spread evenly leaving a small border around the edge.

Hint: A flat or offset icing spatula spreads the frosting smoothly without denting the almond flour crust.

Finally, arrange the strawberries, blueberries, and raspberries in rows so every slice gets some of each berry. Then, chill and serve!

Overhead view of a red white and blue fruit pizza decorated with strawberries and blueberries in a circular pattern.

Beautifully arranged!

Variations

Change the berry topping. Sliced kiwi, blackberries, blueberries, or thinly sliced peaches all work well. If you want to keep it patriotic but change the look, try halved cherries with white peaches and blueberries.
Switch the protein powder flavor. Vanilla and strawberry protein powder are both great here. Strawberry in the crust with vanilla in the frosting and fresh berries on top is a fun combo.
Make it a holiday pizza. For Christmas, top with sliced strawberries and kiwi. For Valentine's Day, use just strawberries and raspberries. For Halloween, use mandarin oranges and dark chocolate shavings.
Make mini fruit pizzas. Roll the dough into 10 small rounds instead of one big circle. Bake for 8 to 10 minutes and let each cool before frosting.

Storage

Store this fruit pizza in an airtight container in the fridge for up to 3 days. It is best eaten within 24 hours for the crispest crust.

Keep leftovers in an airtight container or with the pan tightly covered in plastic wrap in the fridge. Because of the cream cheese frosting and fresh fruit, it must stay chilled. For the best texture, eat it within 24 hours; the crust softens as it sits with the frosting and fruit on top.

Freezing is not recommended. The fresh berries lose their texture once thawed.

Top Tips

For a perfectly round crust, roll the dough into a ball first, then place it in the center of a round piece of parchment paper on a pizza pan. Lay a second sheet of parchment on top and roll out from the center. A pizza pan with a built-in ring (like the USA Pan 12-inch I use) keeps the edges contained as the dough spreads. You don't need to chill the dough or prick it with a fork for this recipe. Just roll, bake, and let it cool.

If your frosting comes out too thick, add another splash of heavy cream and whip again. If it comes out too thin, add more powdered sweetener or another spoonful of protein powder until it holds its shape.

FAQ

Can I use a different protein powder?

Yes. Any milk or whey protein powder with a flavor that pairs with fruit will work. Vanilla and strawberry are the easiest swaps. Plant-based protein powders absorb more moisture, so if you go that route, add a tablespoon more melted butter to the dough.

My frosting is too thick. How do I fix it?

Add a tablespoon of heavy whipping cream and whip again. Repeat if needed. If your frosting is too thin, add another tablespoon of powdered sweetener or another spoonful of protein powder until it holds its shape on the spatula.

Can I make this ahead?

You can prep the parts ahead, but assemble close to serving. Bake the crust the day before and store it covered at room temperature. Make the frosting the day before and refrigerate it in an airtight container. Bring the frosting to room temperature before spreading, then top with the fruit within a few hours of serving for the crispest crust.

Do I need to chill the dough or prick it with a fork?

No to both. The almond flour dough is sturdy enough to roll without chilling, and the protein powder helps it hold its shape during baking without needing to be docked with a fork.

What fruits should I avoid?

Skip watermelon and any other high-water-content fruit, since the moisture seeps into the frosting and makes the crust soggy fast. Bananas brown quickly, so if you want to use them, slice them right before serving and brush with a little lemon juice.

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