Twelve years into food allergies, and my kids just had their very first dairy-free Fruit Pizza!
We even had a guest over who enjoyed it as well…and she’s not dairy-free. It’s that good!
This is the perfect dish to share with friends on Memorial Day and Fourth of July, especially with red and blue berries.
This dish contains two components that may be considered tricky with milk allergy: fruit dip and sugar cookie.
Hence the reason I waited so long to try it.
But if you break it down and really think about it, this is quite easy for milk allergy and even possible for egg allergy, too!
First, whip up the milk-free fruit dip recipe below. We used Tofutti cream cheese. (Check ingredients)
Then for the sugar cookie, we used this Pillsbury cookie dough with egg. (Always check ingredients)
Can’t have egg? No worries! With a little extra work, you can make your own egg-free cookie dough with our popular sugar cookie recipe.
Then with your dairy-free fruit dip and sugar cookie dough, follow the directions in this easy recipe to complete your allergy-friendly fruit pizza!
Milk-Free Fruit Dip
8 oz. milk-free cream cheese
1/2 cup sugar
splash of lemon juice
Simply whisk the three ingredients together and store in an airtight container in the refrigerator.
Milk-Free Pizza
Press cookie dough into an ungreased pie or cake pan at about 1/4″ thick.
Bake the cookie dough on 350 degrees until golden brown, about 8-10 minutes.
Remove cookie dough from the oven, and let it cool completely.
Top the cooled, baked cookie with dairy-free fruit dip.
Top the fruit dip with desired fruit, washed and dried beforehand.
Strawberries, blueberries, mandarin oranges, and kiwi are all good choices if your allergies allow.
Hope you enjoy this allergy-friendly fruit pizza like we did!
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