This gluten free fruit pizza recipe features a crust inspired by the beloved Swig sugar cookie and is topped with tangy cream cheese frosting and fresh fruit. Perfect for summer!
GLUTEN-FREE FRUIT PIZZA
Have you ever had a soda shop sugar cookie? Here in Utah, there are tons of soda shops featuring custom carbonated beverages and unique, larger-than-life cookies.
The Swig sugar cookie is served chilled and features a tangy sour cream frosting. It is absolute heaven! When I set out to make a gluten free fruit pizza recipe, I knew I wanted to use my gluten free Swig sugar cookie copycat recipe and it did not disappoint!
I love that the Swig cookies are best served chilled anyway, making it the perfect base for a fruit pizza. I know you’re going to love it!
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WHAT I LOVE ABOUT THIS RECIPE
Oh my gosh, there is SO MUCH I love about this recipe!
For starters, it’s easy to make ahead of time and keeps well in the fridge for 3-4 days (more details on that below) making it the perfect treat for parties, potlucks, or get-togethers of any kind.
Think of this: a giant sweet and chewy sour cream cookie slathered with a cool cream cheese frosting and fresh, juicy fruit. It’s the ultimate marriage of flavors and I. Am. Here. For. It.
A fruit pizza is so easy to customize based on the occasion! Try using blueberries and strawberries for a red, white, and blue look perfect for the Fourth of July or make my classic Swig copycat recipe to make individual-sized fruit pizzas for birthday parties! The possibilities are endless.
Looking for more gluten-free cookie recipes? You’re gonna love my Gluten Free White Chocolate Macadamia Nut Cookies, classic Gluten Free Chocolate Chip Cookies, or Gluten Free Nutter Butters!
Table of contents
INGREDIENTS IN GLUTEN FREE FRUIT PIZZA
Gluten Free Cookie Crust
- unsalted butter, softened
- neutral oil (vegetable, avocado, or canola)
- egg yolk
- full fat sour cream
- granulated sugar
- almond extract
- vanilla extract
- high quality gluten-free flour blend (see notes)
- baking powder
- salt
Cream Cheese Frosting
- full-fat block-style cream cheese, room temperature
- unsalted butter, room temperature
- full-fat sour cream
- powdered sugar
- lemon juice
Fruit Toppings
You’ll need about 3 cups fresh or canned fruit. Here are a few ideas, starting with what I used:
- fresh berries such as blueberries, raspberries, strawberries
- fresh kiwi, cut into quarters and sliced
- canned mandarin oranges
- fresh bananas
- fresh or canned peaches, chopped
- fresh or canned pineapple tidbits
- fresh grapes, cut in half or quartered
- lime zest
Looking for more tried-and-true gluten free recipes? You’re going to love my reader-favorite 4-ingredient Gluten Free Biscuits and sandwich bread
HOW TO MAKE GLUTEN FREE FRUIT PIZZA
Step 1: Prep
Gather the equipment you’ll need:
- 12-inch pizza pan with no holes. I used this one I got from Amazon If you don’t have a pizza pan, you can use a quarter sheet pan.
- large mixing bowl for cookie crust
- large bowl for mixing frosting
- good quality spatula I’ve had this Thermoworks spatula for years and it is the only one I use!
- hand mixer (feel free to use a stand mixer if you want)
- icing spatula or rubber spatula for frosting
Preheat oven to 350 degrees F
Step 2: Make the Gluten-Free Sugar Cookie Crust
- Mix butter with a hand mixer or the paddle attachment of a stand mixer for about 30 seconds until it’s nice and soft.
- Add sour cream and give it a quick mix.
- Beat in oil, egg yolk, sugar, and almond and vanilla extracts on medium low until it’s nice and smooth.
- Using the stir, scoop, and level method, measure gluten free flour and other dry ingredients into the bowl and mix on low speed just until the dough is smooth and combined.
- Spread the cookie dough onto your pan, going all the way to the edge. If it’s a non-stick pan in good shape then you don’t need to grease the pan.
PRO TIP: Gluten free flour blends all behave a little differently. I used gfJules gluten free all-purpose flour in this recipe. Other blends that would work well include Cup4Cup, Better Batter, and King Arthur Measure for Measure.
Step 3: Bake
Bake the cookie crust about 13 minutes. It will not brown. Be careful not to overbake or it will get crumbly. You can press down lightly with your finger or use a toothpick to tell when it’s done.
PRO TIP: Make sure the crust is completely cooled before frosting!
Step 4: Make the Cream Cheese Frosting
While the cookie crust is cooling, make the frosting.
- Mix cream cheese on medium speed for 1-2 minutes, until smooth.
- Add butter and sour cream and mix on low just until combined.
- blend in powdered sugar and lemon juice on low speed until smooth and creamy.
Step 5: Assemble
This is the fun part!
Frost the cooled sugar cookie crust in an even layer. You might have a little leftover frosting (it tastes great on gluten-free graham crackers or as a fruit dip!)
Top the frosted cookie pizza crust with whatever fruit you like. You can cover the pizza entirely, or leave spacing in between.
Get creative here! You can make a fun design like a flag for the fourth of July, or just scatter your favorite fruit across the top.
PRO TIPS FOR THIS RECIPE
Add fruit just before serving so it doesn’t get mushy or bleed onto the frosting. This is especially important for fruits like bananas or fresh pizzas that brown easily.
The sugar cookie dough will be wet and sticky. Gluten free flours absorb more moisture, so starting with a wet and sticky dough ensures a soft crust that won’t crumble.
Get creative and try different fruit combinations! You can keep it simple or make an elaborate design for holidays and special occasions.
Line your baking sheet or pizza pan with a layer of parchment paper to prevent sticking.
VARIATIONS
Individual Fruit Pizza Cookies
Try making my gluten free Swig sugar cookies copycat as directed in the recipe to make individual cookie crusts, then topping with the frosting listed in this recipe and topping with your favorite fruit. This idea is great for birthday parties-let the kids decorate their own mini fruit pizzas!
Add a little lime or lemon zest to the cream cheese frosting or sprinkle some on top for a burst of citrus
HOW TO STORE GLUTEN-FREE DESSERT PIZZA
Gluten free pizza stores well in the fridge so it’s easy to make ahead of time. Cool the crust completely, frost, cover tightly with plastic wrap, and store in the fridge up to 3 days.
When you’re ready to serve, top with fruit.
Once topped with fruit, store in the fridge for a day or 2. Fruits that brown easily like bananas and peaches don’t keep as well.
BEST GLUTEN FREE FLOUR FOR GF FRUIT PIZZA
gfJules, Cup4Cup, and King Arthur Measure for Measure gluten free flour blends all work well for a gluten free cookie crust perfect for fruit pizzas.
I used gfJules when testing this recipe.
HOW TO MEASURE GLUTEN FREE FLOUR
It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.
Here’s how to measure gluten free flour:
- Stir the flour with a spoon.
- Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
- Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.
CAN I MAKE THIS DAIRY FREE?
I haven’t tried making this recipe dairy free. If you try it, please come back and let me know in the comments!
CAN I MAKE THIS EGG FREE?
Because this gluten-free fruit pizza recipe only uses 1 egg yolk, it should work well to use an egg substitute. I recommend using Bob’s Red Mill egg replacer.
MORE GLUTEN-FREE FRUITY DESSERT RECIPES YOU MIGHT LIKE
Gluten Free Strawberry Shortcake
Gluten Free Blueberry Biscuits
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We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
GLUTEN-FREE FRUIT PIZZA RECIPE
I know you’re going to love this sugar cookie fruit pizza recipe! It’s a beautiful gluten free dessert perfect for any time of year.
Gluten Free Fruit Pizza
This gluten free fruit pizza recipe features a crust inspired by the beloved Swig sugar cookie and is topped with tangy cream cheese frosting and fresh fruit. Perfect for summer!
Ingredients
COOKIE CRUST
- 1/4 cup unsalted butter, softened
- 1/4 cup neutral oil (vegetable, avocado, or canola)
- 1 large egg yolk
- 1/2 cup full fat sour cream
- 3/4 cup granulated sugar
- 1/8 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 ¾ cup high quality gluten free flour (see notes)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
FROSTING
- 8 ounces full-fat block-style cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons sour cream
- 2 cups powdered sugar
- 1 tablespoon lemon juice
TOPPING
- 3 cups assorted fresh fruit like kiwi, berries, canned mandarin oranges,
Instructions
COOKIE CRUST
- Preheat oven to 350 degrees F.
- Mix butter with a hand mixer or the paddle attachment of a stand mixer for about 30 seconds, until soft and creamy.
- Add sour cream and mix until smooth.
- Add oil, egg yolk, oil, sugar, and almond and vanilla extracts.
- Mix on medium-low until well combined.
- Using the stir, scoop, and level method, measure gluten free flour into the bowl.
- Add baking powder and salt and mix on low just until the dough comes together and is smooth and combined throughout.
- Spread dough onto a 12 inch pizza pan (be sure it isn’t one with holes).
- Bake for 13 minutes, be sure not to overbake! It will not brown, you just don’t want it to be doughy. You can press it lightly with your finger or use a toothpick.
- Cool completely before frosting.
FROSTING
- To make the frosting, mix cream cheese with a hand mixer or the paddle attachment of a KitchenAid mixer for 1-2 minutes, until smooth.
- Add butter and sour cream and mix just until combined.
- Mix in powdered sugar and lemon juice on low speed until smooth and creamy.
- Spread frosting evenly over the cookie crust, leaving a little empty space around the edges.
- You will have some frosting left over (it's great as a fruit dip or spread on gf grahams!)
- Arrange the fruit on top, slice, and serve.
Notes
Leftovers will keep in the fridge for up to 3 days, be sure to cover well with plastic wrap so the cookie crust doesn’t cry out. Remove any fresh bananas as they will brown. You might have a little leftover frosting (it tastes great on gluten-free graham crackers or as a fruit dip!)
Add fruit just before serving so it doesn't get mushy or bleed onto the frosting. This is especially important for fruits like bananas or fresh pizzas that brown easily.
The sugar cookie dough will be wet and sticky. Gluten free flours absorb more moisture, so starting with a wet and sticky dough ensures a soft crust that won't crumble.
Get creative and try different fruit combinations! You can keep it simple or make an elaborate design for holidays and special occasions.
I used gfJules all-purpose gluten free flour in this recipe. Cup4Cup, Better Batter, and King Arthur Measure-for-Measure should all work as well.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 581Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 272mgCarbohydrates: 75gFiber: 3gSugar: 57gProtein: 6g