No-Bake Oat Almond Fruit Pizza with Mascarpone
A buttery oat and almond crust baked until golden, topped with sweetened mascarpone and fresh fruit. This no-cook filling makes assembly quick after the crust cools. The nutty base pairs naturally with the creamy cheese layer and any seasonal fruit selection.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit.
- 2
Line a sheet pan with parchment paper.
- 3
Add oats, almond flour, melted butter, almond butter, 1/4 cup maple syrup, and salt to a food processor.
- 4
Pulse until a ball of dough forms.
- 5
Roll out dough to 1/4 inch thickness to form a circle about 12 inches in diameter.
- 6
Bake for 10 minutes.
- 7
Cool crust completely.
- 8
Mix mascarpone cheese with remaining maple syrup in a small bowl.
- 9
Spread cheese mixture over cooled crust.
- 10
Arrange assorted fruit on top.
Tips
Cool crust completely before adding cheese mixture to prevent mascarpone from melting.
Add fruit just before serving to maintain crispness and prevent soggy crust.
Good to Know
Covered, refrigerated up to 2 days. Crust softens if stored with assembled fruit.
Bake crust up to 1 day ahead; store in airtight container. Assemble no more than 4 hours before serving.
Room temperature or chilled. Cut into wedges like pizza.
Common Mistakes
Do not assemble fruit more than a few hours ahead to avoid soggy crust from fruit moisture.
Do not skip cooling the crust completely before spreading cheese to prevent mascarpone breakdown.