This no bake gluten free fruit pizza is your ticket to a stress-free summer dessert. It's colorful, chocolatey, and ready without turning on the oven. It's low FODMAP, easy to customize with your favorite fruits, and guaranteed to get attention at parties, potlucks, or even on an ordinary Tuesday that needs a little something extra.
My rule for baking recipes is simple. They either have to be easy or they have to satisfy a craving for something I can't buy anymore. That's exactly how my gluten free Oreo pie crust and gluten free Twinkie cake came to be. Both are delicious, gluten free, low FODMAP, and simple enough that I'm not buried in measuring cups and dishes by the end.
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Why You'll Love This Recipe
- No oven required - it's a no-bake dessert that's perfect for summer parties.
- Chocolate oatmeal crust that's chewy, rich, and holds together beautifully.
- Sweet cream cheese "sauce" that pairs perfectly with juicy fruit.
- Naturally gluten free when made with certified gluten free oats.
- Low FODMAP topping ideas included so everyone can enjoy a slice.
What You'll Need
- Butter - Softened for both the crust and the sauce. In the crust, it binds the oats so they set into neat slices. In the sauce, it adds richness and helps the cream cheese whip up smooth.
- Granulated Sugar - Sweetens the crust and gives it structure. Boiling it with butter and milk creates a syrup that sets the oats into that cookie-like texture without turning on the oven.
- Milk - Regular or unsweetened almond milk. Just enough to thin the crust mixture so it stirs together easily. Regular milk makes it creamy, while almond milk keeps it lighter and lactose-friendly.
- Unsweetened Cocoa Powder - Brings that rich chocolate flavor to the crust. Regular cocoa gives a classic taste, while Dutch-processed cocoa adds a deeper, almost fudge-like flavor.
- Quick-Cooking Oats - The heart of your crust. They soften quickly, hold together well, and give a satisfying chewy bite. Use certified gluten free oats if you're baking for someone with celiac or a wheat allergy.
- Cream Cheese - The magic middle layer between crust and fruit. Tangy, rich, and sturdy enough to hold juicy toppings in place. For a low FODMAP swap, choose lactose-free cream cheese for the same creamy flavor without the extra lactose.
- Powdered Sugar - Sweetens and fluffs up the cream cheese layer. It also helps it spread easily without tearing the crust.
- Vanilla Extract - Adds that warm, bakery-style flavor that makes the cream cheese layer taste extra special.
- Assorted Fresh Fruit - The star of the show. Stick with low FODMAP options like blueberries, raspberries, and a few strawberries for a colorful, fresh finish that's easy on the gut.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Start the crust base
Add butter, granulated sugar, and milk to a large saucepan. Heat over medium until the butter melts and the sugar dissolves, then bring to a gentle boil. Once you see steady bubbles, set a timer for 1 minute and stir the whole time.
This keeps the bottom from burning and makes sure your crust sets up firm instead of crumbly.
Step 2: Add cocoa powder for rich flavor
Stir in the cocoa powder while the mixture is still hot so it "blooms" and deepens the chocolate flavor. It may look wrong at first (don't panic, it's normal). The oats will help pull it together.
Step 3: Stir in oats for the crust
Add quick oats and stir until every flake looks coated and glossy. This step is your crust's backbone.
If the oats aren't fully coated, you'll end up with loose crumbs instead of neat slices. If using old-fashioned oats, pulse them first in a food processor so you don't end up with a jaw workout.
Step 4: Press and chill the crust
Line your pizza pan with parchment or wax paper so you can lift it out later without any sticking drama.
Spread the chocolate oat mixture evenly and press it down firmly with the back of a spoon (or the bottom of a measuring cup) to create a sturdy crust. Pressing hard now = no crumbling later.
Chill until set. If you're in a hurry, the fridge will do it in about 30 minutes; the countertop works if you're more patient and don't have room in the refrigerator.
Step 5: Make the "sauce" layer
Once the crust is completely cool (this is a must or your sauce will melt into a chocolatey slip-and-slide), beat softened cream cheese and butter together until smooth and lump-free.
This creamy layer balances the rich crust and sweet fruit, and it's the glue that keeps everything in place.
Step 6: Add sweetness and flavor
Beat in powdered sugar and vanilla until light and fluffy.
Powdered sugar sweetens, thickens, and makes the sauce easier to spread without tearing the crust. If it feels too thick, add a splash of milk to loosen it.
Step 7: Spread the sauce on the crust
Dollop the cream cheese mixture over the cooled no bake oatmeal crust, then gently spread into an even layer using an offset spatula.
Work slowly. Why, if you press too hard, you'll pull up bits of crust. Leaving a small border around the edge keeps things tidy.
Step 8: Prep the fruit toppings
Wash fruit and pat completely dry (water = runny sauce). Cut fruit into bite-sized pieces so no one needs a knife at the table.
Stick to low FODMAP portions like blueberries, raspberries, and a few strawberries. If you're feeling artsy, arrange them in circles, stripes, or even a flag pattern for the Fourth of July.
Tips and Tricks
Don't boil the butter, sugar, and milk for more than 1 minute.
I know it's tempting to "just give it a little more," but that's how you end up with a crumbly crust instead of a sliceable one. Trust the timer.
Pick your pan, pick your crust style.
A small pizza pan makes a thicker, chewier crust, while a larger pan gives you a thinner, crisper base. It's your dessert… choose your own adventure.
Chill the crust completely before adding the sauce.
Even a little warmth will turn your cream cheese layer into a melty mess. Give it the chill time it deserves.
Use room-temperature cream cheese.
Cold cream cheese = stubborn little lumps that refuse to blend. Soften it first for a silky-smooth sauce.
Pat your fruit completely dry.
Water + cream cheese = sad, runny sauce. A quick pat-down keeps everything picture-perfect.
Go for the fancy finish.
Drizzle with melted chocolate right before serving and watch the oohs and ahhs roll in.
Variations
Dairy-Free Fruit Pizza
Swap in plant-based butter and dairy-free cream cheese for a totally dairy-free treat that's still creamy, rich, and just as irresistible.
No Fruit Fruit Pizza
Not in the mood for fresh fruit? Go full-on dessert mode with gluten free chocolate candy like chopped Reese's Peanut Butter Cups, Heath Bars, Butterfingers, or M&Ms. It's also the perfect way to clear out that leftover Halloween stash.
Mini No Bake Fruit Pizzas
Use a muffin top pan or small tart pans to make adorable individual fruit pizzas. Set out the toppings and let everyone channel their inner dessert artist. Bonus: no fighting over the last slice.
FAQs
Stick to fruits that test low FODMAP in moderate portions, like blueberries, raspberries, strawberries, kiwi, and mandarin oranges.
Yes, you can make the crust and cream cheese layer up to 24 hours ahead, but wait to add fruit until just before serving so it stays fresh and colorful.
No, the crust creates a cookie-like crust and may soften, but it does not get soggy.
It can be. Swap regular cream cheese and butter for plant-based versions, and use almond milk in the crust. Keep in mind that flavor and texture may vary slightly.
For a dairy-free or lighter option, try coconut yogurt or whipped canned coconut cream. Just note that these are softer and may not hold fruit as firmly as cream cheese.
It's best not to freeze the fully assembled pizza because the fruit will release water as it thaws. You can freeze just the crust for up to 1 month, then thaw, top, and serve.
Once assembled, it's best eaten within 4-6 hours. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the crust will soften over time.
A 12-inch pizza pan works well for a medium-thick crust. A smaller pan makes the crust thicker and chewier, while a larger pan creates a thinner, crisper crust.
Yes! Why stop there? Make it for Memorial Day, Labor Day, or any summer picnic that requires a crowd-pleasing dessert!
Storing and Freezing
Store: Keep fruit pizza covered in the refrigerator for up to 2 days.
Freeze: The crust can be made in advance and stored in the freezer. Defrost before topping with sauce and fruit.
Low FODMAP Topping Ideas
When you want more options, even if you aren't on a low FODMAP diet, use any or all of these toppings! Just don't go too crazy like a kid in a candy store.
- Fresh Fruit: Firm Banana Slices, Blueberries, Blackberries, Raspberries, Strawberries, Kiwi, Mandarin Oranges
- Crushed Candy: Heath Candy Bars, Butterfinger Candy Bars, Diced Reese's Peanut Butter Cups, Mini M&Ms
Low FODMAP Notes
Low FODMAP ingredient guidance is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Oats - ¼ cup dry (23 grams) per meal is low FODMAP per Monash.
- Cream Cheese - 2 tablespoons (40 grams) per meal. Use lactose-free cream cheese.
- Blueberries - 1 cup (125 grams) per meal is low FODMAP.
- Strawberries - 5 medium (65 grams) per meal are low FODMAP.
- Raspberries - ⅓ cup (58 grams) per meal are low FODMAP.
When To Serve No Bake Fruit Pizza
Fruit pizza is a crowd-pleaser for every season. It is casual enough for a summer BBQ dessert, pretty enough for a baby shower, and quick enough for a weeknight treat. This no bake gluten free fruit pizza is perfect for hot days that require keeping the kitchen cool. It also makes a colorful addition to any picnic or Fourth of July dessert table. Swap the fruit to match holidays, school colors, or whatever is fresh at the farmers market.
More Loveable Dessert Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
No Bake Gluten Free Fruit Pizza
Equipment
Ingredients
No Bake Crust:
- ½ cup butter softened
- 2 cups white granulated sugar
- ½ cup milk (Note 1)
- ½ cup unsweetened cocoa powder (Note 2)
- 3 cups quick cooking oats (Note 3)
Fruit Pizza "Sauce":
- 8 ounces brick cream cheese softened
- 3 tablespoons butter softened
- 1 and ¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Fruit Pizza Toppings:
- 3 cups assorted strawberries, blueberries, and raspberries (Note 4)
Instructions
How To Make The No Bake Crust:
- In a saucepan big enough to hold all the ingredients, add the butter, granulated sugar, and milk. Heat over medium heat until the mixture starts to boil. Boil for 1 minute, stirring constantly. After the minute is done, remove from the heat.
- To the saucepan, add the cocoa powder. Stir. The cocoa powder will not mix easily into the butter sugar mixture. Once it is somewhat incorporated, add the oats. Stir until all the oats and cocoa powder are combined. Set aside.
- Cut a piece of parchment paper to line whatever pan you are using. A small pizza pan will give the fruit pizza a thicker crust; likewise, a large pizza pan will result in a thin crust. No matter what pan you use, it needs to be lined with either parchment paper or wax paper.
- Evenly spread the oatmeal mixture in the pan to create an even pizza crust. Using a spoon, pack the crust into an even, flat layer. Let the crust set up in the refrigerator or on the countertop if you are not in a hurry.
How To Make The Fruit Pizza Sauce:
- Once the fruit pizza crust has cooled completely, it is time to make the sauce. Otherwise, the sauce will melt and turn into a mess. Good things are worth the wait.
- In a stand-up mixer bowl or a large mixing bowl with a hand mixer, beat the softened cream cheese and softened butter until combined. No lumps should remain.
- Next, add the powdered sugar and vanilla extract. Beat again until everything is combined.
- Using an offset spatula, spread the sauce evenly over the cooled pizza crust.
Fruit Pizza Toppings:
- Wash and dry any fruit to be used as a topping. Otherwise, the fruit may bleed and add extra moisture to the sauce.
- Cut, chop, or leave whole any pieces of fruit you want to use to decorate your fruit pizza. Use my example or create your own!
Venessa Mandelkow says
Love this spin on fruit pizza with a no bake crust! The combination of the fresh berries with the chocolate oatmeal crust is so good!