sourdough fruit pizza on a cutting board

Dairy and Egg Free Long Fermented Sourdough Fruit Pizza

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I love putting my sourdough starter to work! In this recipe, we use a sourdough sugar cookie base for our fruit pizza. Not only is this recipe good for your gut because it is long fermented, but it is also allergy friendly because it is dairy free and egg free!

dairy and egg free sourdough fruit pizza

The Inspiration

Friends are the best source of inspiration and creativity. I have a friend who can’t have dairy or eggs. When prepping for a get together I was mulling over what to make. I only had a few things in the pantry and needed something that would be ready in the morning. I had just stocked up on fresh fruit and thought of fruit pizza! Since it needed to be egg free, I decided to use my sourdough starter in the base because I like the way it helps everything bind together and it makes it more flavorful and nutritious. So with a few simple substitutions, I created a dairy free, egg free, long fermented sourdough fruit pizza. And it was a hit!

Ingredients:

Sourdough Fruit Pizza “Crust”

  • 1 TBSP of Ground Flaxseed
  • 3 TBSPs of Water
  • 8 TBSPs of dairy free butter softened (I used Country Crock Plant Butter)
  • 3/4 Cup of sugar
  • 1 Tsp of Vanilla
  • 1/4 Cup of sourdough starter
  • 2 1/2 Cups of flour
  • 1/2 Tsp of sea salt

Dairy Free “Sauce”

  • 8oz. of Diaya Cream Cheese softened
  • 1/4 Cup of dairy free butter softened
  • 2 Cups of powdered sugar
  • 1-2 TBSPs of canned coconut milk (stir well first)
  • 1 Tsp of vanilla

Pizza Toppings:

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Bananas
  • Kiwi
  • Cantaloupe
  • Honeydew Melon
top view of a dairy and egg free fruit pizza

Instructions:

How to Make a Diary Free, Egg Free, Sourdough Fruit Pizza Crust:

  1. Combine 1 TBSP of ground flaxseed and 3 TBSPs of water in a bowl and set in the refrigerator for 15 minutes.
  2. In a mixer, cream together 8 TBSPs of softened butter and 3/4 cup of sugar. Beat on high for 2-3 minutes.
  3. Remove the flaxseed “egg” from the refrigerator. It should be thick and gel-like.
  4. Add the flaxseed “egg” and 1 tsp of vanilla to the mixer and mix until combined.
  5. Mix in 1/4 cup of sourdough starter. It can be active starter or discard because this crust doesn’t need to rise.
  6. Remove the bowl from the mixer and stir in 2 1/2 cups of flour and 1/2 tsp of sea salt until you can mold it with your hands.
  7. Line a 9×13 glass dish or cookie sheet with parchment paper.
  8. Layout the dough on the parchment paper and spread it out to about a 1/4 in thickness.
  9. Cover the top of the dough with plastic wrap to prevent it from drying out in the fridge.
  10. Place in the fridge to ferment for 2-12 hours.
  11. When ready, preheat the oven to 350 degrees. Remove the dough from the fridge and take off the plastic wrap. Bake for 20-25 minutes.
creamed butter and sugar in a mixing bowl
Creamed butter and sugar
flaxseed egg
Flaxseed egg
fruit pizza dough ready to go in the fridge
Pizza dough ready for the fridge

How to Make Diary Free Sourdough Fruit Pizza “Sauce”

  1. Combine 8oz. of softened Diaya Cream Cheese and 1/4 cup of softened dairy free butter in a mixer on high for 2-3 minutes. You want as few clumps of cream cheese as possible.
  2. Add powdered sugar 1 cup at a time for a total of 2 cups. Stir in by hand or set your mixer as low as possible.
  3. Add in 1-2 TBSPs of canned coconut milk that has been stirred well before measuring.
  4. Add 1 tsp of vanilla extract and mix well. If your “sauce” is too thick, add more coconut milk.
Baked eggless sourdough fruit pizza crust with dairy free cream cheese "sauce"
Baked eggless sourdough fruit pizza crust with dairy free cream cheese “sauce”

Top Your Sourdough Fruit Pizza:

  1. Once your pizza crust is cool to the touch, spread the “sauce” evenly to your desired thickness. You may have some “sauce” leftover.
  2. Top with your preferred sliced fruit.
A slice of fruit pizza on a blue rimmed plate in front of a white wall

A Breakfest the Whole Family Will Love

Truth be told, when you take a bite, you’d have no idea that this fruit pizza is dairy free, egg free, or long fermented. It’s sweet, tasty, and the perfect treat for a family brunch.

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Most of the ingredients for this recipe you can find at your local grocery store. I bought most of my groceries at Walmart, but had a go to a higher-end grocery store to find the Diaya Cream Cheese.

two pictures of fruit pizza separated by a block of text
Yield: 12 Slices

Dairy and Egg Free Sourdough Fruit Pizza

dairy and egg free sourdough fruit pizza

Truth be told, when you take a bite, you'd have no idea that this fruit pizza is dairy free, egg free, or long fermented. It's sweet, tasty, and the perfect treat for a family brunch.

Prep Time 10 minutes
Cook Time 25 minutes 20 seconds
Additional Time 2 hours
Total Time 2 hours 35 minutes 20 seconds

Ingredients

Sourdough Fruit Pizza "Crust"

  • 1 TBSP of Ground Flaxseed + 3 TBSPs of Water
  • 8 TBSPs of Dairy Free Butter Softened
  • 3/4 Cup of Sugar
  • 1 Tsp of Vanilla
  • 1/4 Cup of Sourdough Starter
  • 2 1/2 Cups of Flour
  • 1/2 Tsp of Sea Salt

Dairy Free "Sauce"

  • 8oz. of Diaya Cream Cheese Softened
  • 1/4 Cup of Dairy Free Butter Softened
  • 2 Cups of Powdered Sugar
  • 1-2 TBSPs of Canned Coconut Milk (stir well before measuring)
  • 1 Tsp of Vanilla Extract

Toppings

  • Fresh Fruit

Instructions

    For the Pizza "Crust":

    1. Combine 1 TBSP of ground flaxseed and 3 TBSPs of water in a bowl and set in the refrigerator for 15 minutes.
    2. In a mixer, cream together 8 TBSPs of softened butter and 3/4 cup of sugar. Beat on high for 2-3 minutes.
    3. Remove the flaxseed "egg" from the refrigerator. It should be thick and gel-like.
    4. Add the flaxseed "egg" and 1 tsp of vanilla to the mixer and mix until combined.
    5. Mix in 1/4 cup of sourdough starter. It can be active starter or discard because this crust doesn't need to rise.
    6. Remove the bowl from the mixer and stir in 2 1/2 cups of flour and 1/2 tsp of sea salt until you can mold it with your hands.
    7. Line a 9x13 glass dish or cookie sheet with parchment paper.
    8. Layout the dough on the parchment paper and spread it out to about a 1/4 in thickness.
    9. Cover the top of the dough with plastic wrap to prevent it from drying out in the fridge.
    10. Place in the fridge to ferment for 2-12 hours.
    11. When ready, preheat the oven to 350 degrees. Remove the dough from the fridge and take off the plastic wrap. Bake for 20-25 minutes.


    For the Pizza "Sauce":

    1. Combine 8oz. of softened Diaya Cream Cheese and 1/4 cup of softened dairy free butter in a mixer on high for 2-3 minutes. You want as few clumps of cream cheese as possible.
    2. Add powdered sugar 1 cup at a time for a total of 2 cups. Stir in by hand or set your mixer as low as possible.
    3. Add in 1-2 TBSPs of canned coconut milk that has been stirred well before measuring.
    4. Add 1 tsp of vanilla extract and mix well. If your "sauce" is too thick, add more coconut milk.


    Pizza Toppings:

    Top with slices of your favorite fruits.

Notes

This recipe is one I like to make over the course of two days to maximize the benefits of fermenting the grains. I will prep the pizza crust the night before, bake it first thing in the morning, and then add the sauce and topping just before we sit down to eat.

More Steiger Family Farms Breakfest Recipes

Leave a comment and let me know if you enjoyed this unique twist on a brunch treat!

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