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  • Prep-time: / Ready In:
  • Makes 8 slices
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Pizza for dessert? That’s right! This healthy treat pairs jammy strawberries with a lightly sweetened cashew-cream sauce for a summertime snack that hits the spot. A sprinkle of fresh mint adds a pretty pop of contrasting color. Partially baking the crust before adding toppings ensures this fruity pizza stays crisp. Eat it with a fork or your fingers.

Tip: To soak cashews, place them in a small bowl; add enough boiling water to cover cashews. Cover bowl and let stand for 15 minutes; drain and rinse cashews. Store soaked cashews in an airtight container in the refrigerator up to 5 days or freeze up to 3 months.

By Nancy Macklin, RDN,

Ingredients

  • ¼ cup raw cashews, soaked (see tip, recipe intro)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • 1 teaspoon pure vanilla extract
  • Whole wheat flour, for dusting
  • 1 recipe Homemade Oil-Free Pizza Dough
  • 2 cups sliced fresh strawberries
  • ⅓ cup low-sugar strawberry preserves
  • Chopped fresh mint

Instructions

  1. Preheat oven to 400°F. Line a 12-inch pizza pan or baking sheet with parchment paper or a silicone baking mat. In a small blender combine the first five ingredients (through vanilla). Cover and blend until smooth.
  2. On a lightly floured surface, roll pizza dough into a 12-inch circle, allowing dough to rest as necessary during rolling if it won’t hold its shape. Place crust on prepared pan. Bake for 10 minutes. Remove from oven.
  3. Spread cashew sauce over warm crust. Arrange strawberries over sauce. In a small bowl microwave strawberry preserves about 30 seconds or until thin enough to drizzle, stirring once. Drizzle over strawberries.
  4. Bake 10 to 12 minutes more or until the crust begins to brown. Let cool on the pan on a wire rack about 20 minutes. Cut into wedges; sprinkle with mint.
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(4 from 3 votes)
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Anne7 months ago
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I had high hopes for this! The flavor combo of the cashew cream, strawberries and fruit preserves was great – but the strawberries got too soft/wet as the cooked, making the crust soggy. I would use all the toppings again on a different kind of crust.

Rachel M1 year ago
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Satisfied my sweet tooth! The cashew sauce has all the flavor of the traditional dessert pizza cream cheese layer. My little kids loved it as well.

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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