Celebrate summer with a gluten-free fruit pizza. A soft gluten-free sugar cookie topped with cream cheese frosting and fresh berries! Use the strawberries whole, halved, quartered, and sliced to make it look extra fancy. Recipe by Sarah Menanix of Snixy Kitchen.
Gluten-Free Fruit Pizza
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- 1 12-14-inch pizza pan
Gluten-Free Fruit Pizza Crust
- 1 cup +3 Tbsp superfine blanched almond flour
- 1 cup gluten-free oat flour
- ½ cup +2 Tbsp tapioca flour/starch
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 8 oz cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- ¾ cup powdered sugar, sifted
- 2 tsp pure vanilla extract
- pinch kosher salt
- 1 lb strawberries, whole, halved, and/or hulled & sliced
- 6 oz blueberries
- 6 oz raspberries
- 6 oz blackberries
- 1 Tbsp honey mixed with 1 tsp water for brushing (optional)
For the Crust:
- Lightly grease a 12 to 14-inch non-stick pizza pan with butter or, if not non-stick, line it with a round of parchment paper. If you don't have one, you can bake it either on a parchment-lined pizza stone or press it out into a free-form oval on a baking sheet.
- In a medium bowl, sift together the almond flour, oat flour, tapioca flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes.
- Add the egg and vanilla, mixing just until combined, scraping down the sides and bottom as needed.
- With the mixer on low, slowly add the dry ingredients. Increase the speed to medium and mix until just combined, scraping down the sides as needed.
- Dump the dough onto the greased pizza pan and press it into an even 12-inch round, smoothing out the edges. Chill for 20 minutes.
- Meanwhile, preheat the oven to 350°F. Bake for 20-22 minutes, just until set and the edges are only very light golden brown.
- Remove from oven and let cool completely before topping. You can let it cool for 15 minutes until the baking pan is cool enough to touch, then chill in the refrigerator until cool.
For the Topping:
- Meanwhile, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl with a hand mixer, beat the cream cheese until completely smooth, scraping down the sides as needed. Add the butter and beat until smooth. Add the powdered sugar, vanilla, and salt and beat until just combined.
- Use an offset spatula to spread the frosting evenly over the completely cooled cookie crust, leaving a ½-inch border.
- Just before serving, top with fresh berries. I like a combination small whole and halved strawberries, and hulled and sliced strawberries, plus blueberries, blackberries, and raspberries.
- Brush with honey mixture, if desired. Serve immediately or store in the fridge for a few hours. Store any leftovers in the fridge. See notes above about making it in advance.