It’s fruit pizza season, and my toddlers are HERE FOR IT. My cottage cheese protein fruit pizza comes together with a lemon poppyseed cottage cheese crust, and then is slathered with a protein Greek yogurt filling and topped with a rainbow of sliced fruit. 7g of protein per slice and absolutely fresh and sweet! Perfect for summer.
Why I Love This Recipe
This recipe is always a win with my kiddos! I like to make it for backyard BBQs or days when everyone’s just playing outside with the neighbor kids. It always brings a smile to their faces and gets gobbled up immediately
It’s also protein-packed thanks to our good friends protein powder, cottage cheese and Greek yogurt. You can enjoy this dessert knowing that each slice boasts 7g of protein.
Key Ingredients
- Vanilla Protein Powder: I used protein powder in the yummy Greek yogurt filling that is spread on the crust before decorating with sliced fruit. It’s just enough for that added protein boost without tasting chalky.
- Cottage Cheese: My girl! I blended up cottage cheese in the crust ingredients for that added protein y’all know and love from Fit Foodie Finds.
- Greek Yogurt: For the spreadable filling that you put on the fruit pizza crust.
- Fresh Fruit: Truly choose your own adventure here! I love trying to decorate this like a rainbow — kiwi, mandarin oranges, blueberries, strawberries, you name it!
- Poppyseeds: Lemon and poppyseed just belong together. I use it in the crust and then sprinkle a little more on top of the pizza right before serving.
Find the list of full ingredients in the recipe card below.
Essential Kitchen Equipment
- Food Processor to make the crust.
- Skillet to cook the crust (you can also cook it in the oven if you prefer! I just love not having to heat up the oven in the summer).
- Nonstick Cooking Spray so the crust doesn’t stick to the pan when you’re cooking it.
- Cutting Board or Large Plate so you can store the crust in the fridge to help it cool faster while you make the filling and slice the fruit.
Time to Create the Fruit Pizza
- Make the crust: Add everything for the crust to a food processor and pulse until the butter is broken up, then add the cottage cheese and pulse again until it’s blended. The flour mixture should be crumbly, like wet sand. Add ice water 1 tablespoon at a time until a ball starts to form. I promise you a ball will start to form!
- Roll the dough into a 10-inch (ish!) circle. It doesn’t have to be exact.
- Cook the crust over low heat in a skillet, making sure to not let it burn, and flipping halfway through.
- Refrigerate the crust for 1-2 hours so it cools. This is important so the filling doesn’t melt off the crust. Make the filling while the crust is cooling.
- Assemble the pizza, topping with your favorite sliced fruit. Make it as colorful as possible!
- Garnish with fresh mint and GOBBLE UP.
Be sure NOT to preheat the pan before putting the crust in it to avoid burning. I’m looking for a golden color, not a brown color here.
I feel like I always have to caveat recipes like this: The cook time may vary depending on the type of pan, heat setting and oven.
Want to bake this crust? I gotchu. Bake at 400℉ for 20-25 minutes in the oven. It will not get as brown in color as the skillet crust, but will still work.
Serve and Enjoy!
Garnish this fruit pizza with fresh mint, and enjoy! I like sprinkling mine with additional poppyseeds because it just looks so dang cute.
Storing Leftovers
This fruit pizza is best enjoyed immediately, but if you’re hoping to prep ahead of time, you can definitely make the crust the day before. I just recommend waiting to assemble until right before serving.
Can I make the dough into cookies for mini fruit pizzas?
Cute! Yes! My son loves doing this. Cook the crust as instructed in a skillet, but place multiple cookie-sized crusts in the skillet at one time. You may need to make the crusts in batches depending on the size of your skillet.
Can I make this fruit pizza gluten-free?
We haven’t tested this protein fruit pizza with gluten-free flour, but my healthy fruit pizza recipe has a gluten-free crust, so I’d recommend making that crust and then pairing it with this cottage cheese protein filling and topping with fruit of your choice.
What is the best way to blend the cottage cheese for fruit pizza?
As long as you blend the cottage cheese well in a food processor, it will be smooth with no noticeable chunks in the crust. AKA your kiddo won’t even know it’s there
More Protein-Packed Desserts
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Add the flour, brown sugar, sea salt, butter, lemon zest, and poppy seeds to a food processor and pulse until the butter is broken up. Add the cottage cheese and pulse again. The flour should be crumbly, like wet sand. Add the ice water 1 tablespoon at a time until a ball starts to form.
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Remove the dough from the food processor and place it on a well-floured surface. Lightly flour the top of the dough and roll to a 10-inch circle.
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Heat a skillet over low heat and spray the skillet with nonstick cooking spray. Transfer the dough to the pan and cook on low for about 8-10 minutes. Be sure to check it periodically to make sure the dough doesn’t get too brown. After 8 minutes, spray the top of the dough with more nonstick cooking spray. Flip and cook for another 5-7 minutes.*
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Remove the dough from the skillet and place on a cutting board or large plate. Refrigerate until cool, about 1-2 hours.
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While the cookie crust is cooling, make the filling. Add the Greek yogurt, maple syrup, protein powder, and vanilla extract to a bowl. Stir to combine. Set aside.
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Assemble the pizza. Spread the yogurt filling on top of the cookie crust, leaving a half-inch border. Top in any design with your favorite fruit.
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Slice into 8 even slices. Garnish with fresh mint and serve.
- Be sure not to preheat the pan to avoid burning the crust. We are looking for a golden color, not a brown color.
- The cook time may vary depending on pan and heat setting.
- This pizza can be made a day ahead of time, but wait to assemble until closer to serving time.
- Any combination of fruit will work on this pizza.
- You can bake this crust at 400℉ for 20-25 minutes. It will not get as brown in color as the skillet crust.
Calories: 206 kcal, Carbohydrates: 30 g, Protein: 7 g, Fat: 7 g, Fiber: 2 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Sierra Ashleigh Photography.
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