Fresh Summer Fruit Pizza with Jaca
Fruit pizza is the ultimate summer dessert — a soft, buttery sugar cookie baked into one giant round crust, spread with a tangy-sweet cream cheese frosting, and piled high with a rainbow of fresh fruit. It looks like a showstopper but comes together with pantry staples, and it is the perfect canvas for our Jaca swap. We replace the conventional sugar in both the cookie crust and the frosting with Jaca (100% pure allulose) at double the amount — 1 1/2 cups of granular Jaca in place of 3/4 cup of the sugar we grew up with in the crust, and 2 1/2 cups of powdered Jaca in place of 1 1/4 cups of confectioners' sugar in the frosting — so you get the same tender cookie and silky-sweet frosting with no added sugar and no aftertaste. Because allulose is only about 70% as sweet as traditional sugar, doubling it lands the sweetness right where it should be. Chill the dough briefly, press it onto a pizza pan, bake until the edges are just golden, cool, frost, and decorate with strawberries, blueberries, raspberries, and kiwi — or whatever is ripe at the market. It is a no-fuss crowd-pleaser for a July cookout or a lazy weekend afternoon. Serves 12. Adapted from Sally's Baking Addiction. This is a Jaca-adjusted healthier version.
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons cornstarch (keeps the crust soft)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened to room temperature)
- 1 1/2 cups Jaca (allulose), granular (for the crust; replaces 3/4 cup granulated sugar at the 2x ratio)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (for the crust)
- 8 ounces cream cheese (full-fat brick style, softened)
- 3 tablespoons unsalted butter (softened, for the frosting)
- 2 1/2 cups Jaca (allulose), powdered (for the frosting; replaces 1 1/4 cups powdered sugar at the 2x ratio)
- 1 teaspoon vanilla extract (for the frosting)
- 3 cups assorted fresh fruit, sliced (strawberries, blueberries, raspberries, kiwi — whatever is ripe)
Sweetener Used
1 1/2 cups granular Jaca (crust) + 2 1/2 cups powdered Jaca (frosting) Allulose
Replaces: 3/4 cup granulated sugar + 1 1/4 cups powdered sugar
Instructions
- 1
Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl; set aside.
- 2
In a large bowl, beat the softened butter and 1 1/2 cups granular Jaca together on medium speed until creamy, about 3 minutes. The Jaca steps in for the granulated sugar here at double the amount, so the cookie still creams up light and bakes tender with no added sugar.
- 3
Beat in the egg and vanilla until combined, then add the dry ingredients on low speed and mix just until a soft dough forms. Cover and refrigerate for 20 minutes — this keeps the crust from spreading too thin.
- 4
Preheat the oven to 350°F and line a 12-inch pizza pan (or a baking sheet) with parchment. Press the chilled dough into a 9- to 10-inch circle, about 1/3-inch thick.
- 5
Bake for 16 to 19 minutes, until the edges are lightly golden. Because allulose browns faster than conventional sugar, start checking at 15 minutes and pull the crust as soon as the edges color so the center stays soft. Cool completely on the pan — the crust firms up as it cools.
- 6
Make the frosting: beat the cream cheese and butter together until smooth, about 2 minutes. Add 2 1/2 cups powdered Jaca and the vanilla and beat for 1 minute until creamy. The powdered Jaca replaces the powdered sugar at the 2x ratio for a silky, spreadable frosting.
- 7
Spread the frosting evenly over the fully cooled crust, leaving a small border around the edge. Arrange the sliced fresh fruit on top in a colorful pattern.
- 8
Slice and serve right away, or refrigerate until ready. Store leftovers covered in the refrigerator for up to 3 days.
Pro Tips
- Jaca is about 70% as sweet as conventional sugar, which is exactly why we double it — you get the same tender cookie crust and silky frosting with no added sugar and no aftertaste.
- Watch the crust closely near the end. Allulose browns faster than sugar, so the edges can go from golden to dark quickly — pull it the moment the edges are lightly golden.
- Use powdered Jaca (or blitz granular Jaca in a blender until fine) for the frosting so it stays smooth and lump-free.
- Chill the dough for the full 20 minutes so the crust holds its shape and does not spread thin while baking.
- Pat the berries and sliced fruit dry before topping so the frosting stays firm and the pizza does not get watery.
- Frost and add the fruit within a few hours of serving for the freshest, glossiest look.