This 4th of July fruit pizza is easy to make and an absolute showstopper that’s sure to impress your family and friends. American Flag fruit pizza consists of a chewy sugar cookie base, light whipped cream, and refreshing berries.
For more patriotic recipes, make red white and blue chocolate chip cookies, 4th of July cupcakes, and red white and blue cheesecake.

American Flag Fruit Pizza
I’m so in love with this patriotic fruit pizza that I just want to sit down with a spoon and eat the whole thing. It’s so darn delicious!
The sweet pizza crust is wonderfully chewy and full of delicious sugar cookie flavor. And when it’s paired with fluffy whipped cream and juicy berries, it’s just heavenly.
Since Independence Day is such a warm holiday, the fresh and light topping is absolutely perfect. The flag design is easy and quick to do and will impress all who enjoy a slice of this treat.
It’s the perfect dessert for the Fourth of July, Memorial Day, and Veteran’s Day. You can easily prepare the components ahead of time and assemble it when you’re ready to serve.
Crave more fruit desserts? Be sure to make our red white and blue fruit salad, berry icebox cake, and cream cheese fruit dip next!

Ingredients
Sugar Cookie Pizza Dough
- 1 2/3 cups all-purpose flour – If you have a digital kitchen scale, use it to weigh your flour for the most consistent results. Otherwise, measure the flour using the scoop and level method.
- 1/2 teaspoon baking powder – helps the cookie crust rise.
- 1/4 teaspoon baking soda – helps to create the perfect texture.
- 1/2 cup granulated sugar – provides sweetness and moisture.
- 1/4 cup light brown sugar – gives the crust a hint of homey, warm flavor.
- 12 tablespoons salted butter – Let the butter sit out on the counter for 20 to 30 minutes to soften a bit. If using unsalted butter, add a pinch of salt to balance out the sweetness.
- 1 large egg – binds the dough together. Have the egg at room temperature so it incorporates better into the dough.
- 2 tsp vanilla extract – adds depth of flavor to the crust.
Topping
- 1 1/2 cups heavy whipping cream – Please ensure your cream is very cold. Warm cream doesn’t whip up well. For the best results, pop your mixing bowl and beaters in the fridge to cool as well.
- 3/4 cup powdered sugar – helps to stabilize the whipped cream and ensures it stays firm and perfect. I recommend sifting the powdered sugar to remove lumps.
- 1 1/2 teaspoons vanilla extract – adds a lovely vanilla note to the whipped topping.
- 2 cups fresh blueberries – You want to use fresh, firm blueberries here. Frozen blueberries release too much liquid and will not work on this fruit pizza.
- 2 cups fresh raspberries – Again, stick with fresh raspberries for the best texture and flavor.
Equipment
Aside from standard baking equipment (like mixing bowls and an electric mixer), you need a 10-to-12-inch pizza pan (without holes) and a pastry bag. I used a star piping nozzle, but a round piping tip is fine too.
I have made the recipe in a 10-inch as well as a 12-inch pizza pan. The dessert pizza needs to bake slightly longer and will turn thicker in the smaller pan. A 12-inch pan requires a shorter baking time, and the crust will be a bit thinner. Either way, use a pizza pan that doesn’t have any holes in the bottom.

Variations
- Different designs: You can arrange the fruit on your fruit pizza in all kinds of decorative patterns or just sprinkle them on randomly for a laid-back presentation.
- Store-bought cookie dough: I love my homemade sugar cookie pizza base, but you can also grab a tube of readymade cookie dough from the store to cut down the prep time.
- Chocolate chips: Feel free to add 1 cup of chocolate chips to the dough to make a chocolate chip cookie fruit pizza.
- Fruits: Instead of blueberries and raspberries, you can decorate your fruit pizza with other blue and red fruits, such as strawberries, cherries, blackberries, grapes, and watermelon chunks.
- Topping: Cream cheese frosting and vanilla buttercream are good alternatives to whipped cream. For a quick shortcut, use a prepared frosting or Cool Whip.
Instructions
1. Prepare for baking
Preheat the oven to 350°F. Lightly butter a pizza pan (without holes) and line it with a round of parchment paper.

2. Combine dry ingredients
In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

3. Cream butter and sugars
In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until fluffy, about 1 to 2 minutes.

4. Blend in egg and vanilla
Mix in the egg and vanilla extract until combined. Scarpe down the sides of the bowl.

5. Incorporate dry ingredients
With the mixer running on low, gradually add the flour mixture and blend until just combined. Be careful not to overmix the dough.

6. Transfer the dough to the pan
Place the dough into the pan and spread it out evenly with a greased spoon or greased fingertips.
Chill the dough: If your dough seems too sticky, pop it in the fridge for 20 minutes before spreading it into the pan.

7. Bake
Bake the pizza crust in the preheated oven until just cooked through, 13 to 15 minutes.
8. Cool
Remove the baked crust from the oven and let cool completely on a wire rack.
Cool before frosting: Allow the crust to cool completely or the whipped cream will just melt.

9. Whip the cream
Add the cold heavy cream, powdered sugar, and vanilla extract into a large, cold mixing bowl. Whip on high speed until stiff peaks form.

10. Cover the crust
Once the crust has fully cooled, spread 1 cup of heavy whipped cream in an even layer on top of the crust. Transfer the rest of the whipped cream into a piping bag fitted with a star nozzle.

11. Create a border
Pipe small puffs of whipped cream around the edge of the fruit pizza and place blueberries in between the puffs to create a decorative border.

12. Make the flag design
Put the blueberries on the top left side of the crust. Next, place the raspberries in lines onto the crust. Use the remaining whipped cream to pipe stripes between the raspberry rows. Optionally, put a few white daisies on the blueberries to represent the stars. Your 4th of July fruit pizza is ready!

13. Serve
Fruit pizza is best served the day it’s made because of the fresh berries. If you want to prepare the recipe a day ahead, add the whipped cream and fruit shortly before serving. Enjoy!
Storage & Make-Ahead
- Store: Keep your fruit pizza in the refrigerator once the whipped cream and berries are added. It will be good for 2 to 3 days.
- Make-ahead: It’s perfectly fine to prepare the fruit pizza ahead of time if you have a busy holiday coming up. You can bake the crust 1 to 2 days in advance and even whip up the frosting the day before, but wait to add the fruit until the day you’ll be serving it. The liquids from the berries can seep down and make the crust soggy.

Patriotic Pizza Recipe
This 4th of July fruit pizza is easy to make and an absolute showstopper that’s sure to impress your family and friends. American Flag fruit pizza consists of a chewy sugar cookie base, light whipped cream, and refreshing berries.
Ingredients
Pizza Crust
- 1 2/3 cups / 240 g / 8.5 oz all-purpose flour, scooped and leveled
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 1/4 cup / 50 g / 1.8 oz light brown sugar
- 12 tbsp / 170 g / 6 oz salted butter, at room temperature
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Topping
- 1 1/2 cups / 350 ml / 12 fl oz heavy whipping cream, cold
- 3/4 cup / 180 g / 6.3 oz powdered (confectioners’/icing) sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 cups / 280 g / 10 oz fresh blueberries
- 2 1/2 cups / 300 g / 10.5 oz fresh raspberries
- white daisies (optional)
Instructions
- Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Lightly butter a 10 to 12-inch pizza pan (without holes) and line it with a round of parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream butter and sugars. In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until fluffy, about 1 to 2 minutes.
- Blend in egg and vanilla. Mix in the egg and vanilla extract until combined. Scarpe down the sides of the bowl.
- Incorporate dry ingredients. With the mixer running on low, gradually add the flour mixture and blend until just combined. Be careful not to overmix the dough.
- Transfer the dough to the pan. Place the dough into the pan and spread it out evenly with a greased spoon or greased fingertips.
- Bake. Bake the pizza crust in the preheated oven until just cooked through. A 12-inch crust needs about 13 minutes. A 10-inch crust will take 15 to 16 minutes.
- Cool. Remove the baked crust from the oven and let cool completely on a wire rack.
- Whip the cream. Add the cold heavy cream, powdered sugar, and vanilla extract into a large, cold mixing bowl. Whip on high speed until stiff peaks form.
- Cover the crust. Once the crust has fully cooled, spread 1 cup of heavy whipped cream in an even layer on top of the crust. Transfer the rest of the whipped cream into a piping bag fitted with a star nozzle.
- Create a border. Pipe small puffs of whipped cream around the edge of the fruit pizza and place blueberries in between the puffs to create a decorative border.
- Arrange the blueberries. Put the blueberries on the top left side of the crust.
- Add the raspberries. Place the raspberries in lines onto the crust.
- Pipe stripes. Use the remaining whipped cream to pipe stripes between the raspberry rows. Optionally, put a few white daisies on the blueberries to represent the stars.
- Serve. Fruit pizza is best served the day it’s made because of the fresh berries. If you want to prepare the recipe a day ahead, add the whipped cream and fruit shortly before serving. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 96mgSodium: 185mgCarbohydrates: 42gFiber: 3gSugar: 20gProtein: 5g