Dairy-free Fruit Pizza
2/3 c rolled oats
1/2 c flour (white or whole wheat)
1/2 c chopped pecans
1 8-ounce package of dairy-free cream cheese*
2 T dairy-free margarine
2 T brown sugar
1/4 tsp. baking soda
1/2 tsp. salt
1 T honey
1/3 c coconut vanilla yogurt
2 1/2 c fruit (sliced strawberries, kiwi, blueberries, etc.)
In a small bowl, combine oats, flour, and pecans. Set aside. In a mixing bowl, cream together half of the dairy-free cream cheese and dairy-free margarine. Beat in brown sugar, baking soda, and salt. Beat together with the oat mixture until well mixed. Spray a 9 inch spring form pan (or pastry tart pan with removable sides). Take crust mixture and press it into the pan. (I like to put my hands in plastic baggies so that the crust doesn’t stick.) Cover with aluminum foil and bake at 400° F for 6 minutes. Uncover and bake an additional 7-8 minutes or until crust is golden brown. Remove from oven and allow to cool completely. While crust is cooling, mix together remaining dairy-free cream cheese, honey, and coconut vanilla yogurt. Chill mixture for at least 30 minutes to thicken. Spread on crust. Top with sliced fruit and serve immediately or chill until ready to serve. Yield: 6 – 8 servings.
*You can buy Toffutti brand dairy-free cream cheese. Be warned that this DOES contain soy if there are soy allergies.
Variation: This is a healthier version of the normal fruit pizza. If you want to make the less healthy version, make up a batch of dairy-free sugar cookie dough and roll it out as the crust. After it is done baking and cooling, spread on toppings and chill until ready to serve.