Fruit pizza has always been a favorite dessert of mine, especially with fresh, in-season fruit. Many people take a shortcut and use store-bought sugar cookie dough for the crust, but I assure you this lightened up crust is just as easy. This recipe uses whole-wheat flour, applesauce and Opadipity by Litehouse Greek yogurt cheesecake dip to make things light, but delicious.
Whole-wheat flour has more fiber, potassium, magnesium and zinc than regular white flour. Because of its health benefits, you should try to switch out whole-wheat flour for white in your favorite recipes. Some foods will have a different density and slightly different taste, but many recipes are just as delicious with the whole-wheat flour! There are a wide variety of other healthy flours that you can substitute for white flour as well, like quinoa, amaranth or brown rice flour! Did you know applesauce is a good substitute for butter and eggs? Yes, it’s true!
The fruit pizza recipe I used to make called for TWO sticks of butter. That is a lot of butter! You can eliminate many calories and fat grams by halving the butter in this recipe and substituting ½ cup of applesauce. Try substituting applesauce in your favorite recipes as well! Substitution is a 1:1 ratio, so for every ½ cup of butter or oil, replace with ½ cup of applesauce. Opadipity by Litehouse Greek yogurt dips have fewer calories, are gluten free, a good source of protein and have no high fructose corn syrup or preservatives. This dip is the perfect “frosting” substitute for dessert pizzas, have just the right amount of sweetness and makes things super easy!
Make this delicious red, white and blue fruit pizza for your Fourth of July festivities! Want to make things even lighter? Try these Jicama fruit pizzas from the Litehouse blog! Happy Independence Day!