Citrus and Yogurt Fruit Pizza with Granola Crust

A simple fruit pizza with a crushed granola crust, yogurt filling, and topping of citrus slices.

Citrus and Yogurt Fruit Pizza with Granola Crust |

This no-bake fruit pizza is bright, sunny, and so incredibly simple to make. It’s exactly what your February needs.

Plus it’s actually good for you. It’s essentially just granola, yogurt, and fresh winter citrus— healthy enough for breakfast, but fabulous enough for dessert!

Citrus and Yogurt Fruit Pizza with Granola Crust |

Citrus and Yogurt Fruit Pizza with Granola Crust |

Citrus and Yogurt Fruit Pizza with Granola Crust |

The crust is made from crushed granola and a little melted butter to hold it all together. After a chill in the fridge (no baking required!), it’s ready to be topped with a yogurt-whipped cream filling and plenty of fresh citrus.

I used a grapefruit, a cara-cara orange, a mandarin orange, and a clementine, though you can use any combination of citrus or fruit you like. It’s completely adaptable to your preferences and whatever fruit is in season. I’m looking forward to making this again in the summer with fresh berries and peaches!

Citrus and Yogurt Fruit Pizza with Granola Crust |

I know February can be cold and gray, so here’s a little way to brighten it up!

Serve this fruit pizza for a light dessert, or as part of a brunch spread, or even just for a delicious and healthy snack.

Citrus and Yogurt Fruit Pizza with Granola Crust |

Citrus and Yogurt Fruit Pizza with Granola Crust

Healthy enough for breakfast, delicious enough for dessert!



  • 3 cups granola (340 grams)
  • 6 tablespoons butter , melted


  • 1 cup heavy whipping cream (250 ml)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup vanilla yogurt (227 grams)
  • 1 grapefruit , peeled and sliced
  • 1 blood orange or cara-cara orange , peeled and sliced
  • 1 mandarine or tangerine , peeled and sliced
  • 1 clementine , peeled and sliced


To make the crust:

  • In a food processor or a zip-topped bag with a rolling pin, crush granola to crumbs. Combine with melted butter. Press mixture into a large (approximately 12-inches) round pizza pan or dish. Chill in the fridge for 1 hour.

To assemble:

  • With an electric mixer, beat heavy whipping cream to soft peaks. Add sugar and vanilla and beat to stiff peaks. Fold in yogurt. Spread over crust.
  • Assemble citrus over yogurt topping and serve immediately.
  • Use any granola you like, store-bought or you can make your own.
  • Feel free to use any combination of citrus or fruit.
  • For easy, clean slicing, chill pizza in the fridge 1 hour before adding citrus and serving.


Calories: 455kcal, Carbohydrates: 45g, Protein: 8g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 65mg, Sodium: 122mg, Potassium: 343mg, Fiber: 3g, Sugar: 21g, Vitamin A: 1141IU, Vitamin C: 18mg, Calcium: 127mg, Iron: 2mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

#EatSeasonal February

Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out Vintage Mixer’s guide to what’s in season this month and join us, won’t you?

Healthy Tangerine Julius Smoothie by Letty’s Kitchen

Leek and Turnip Soup by Vintage Mixer

Apple Almond Bircher Meusli with Winter Fruits by Simple Bites

Olive Oil Cornmeal Cake with Grapefruit and Fennel by Floating Kitchen

Saucy Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes

Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments