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Preheat and prep: Preheat your oven to 350°F (180°C). Line a 12-inch (30 cm) pizza pan or a rectangular baking sheet with parchment paper.
Make the cookie dough: In a large bowl, beat the cold vegan butter, sugar, vanilla, and almond extract until light and fluffy. Sprinkle in the flour and baking powder, then mix to form a dough. If it's too dry or crumbly, add 1 tablespoon of plant-based milk at a time until it comes together.
Shape and bake: Press or roll the dough into a 10–12 inch (25–30 cm) circle or rectangle on the prepared pan. Smooth the edges with your hands or a spatula. No round pan? No problem. Shape into a rectangle about 9x13 inches (23x33 cm). Bake for 12–16 minutes until lightly golden around the edges. Let cool completely.
Make the frosting: In a medium bowl, beat the vegan cream cheese with 1 ½ cups powdered sugar, vanilla, and lemon juice (if using). Add more powdered sugar ¼ cup at a time until the frosting is smooth and spreadable.
Assemble the pizza: Spread the frosting over the cooled crust (you may not need it all). Arrange the sliced fruit on top in a pattern or scatter freely, either way looks beautiful!
Chill and serve: Chill for 30 minutes to help the frosting set (optional), then slice and serve.