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!

Course Gluten Free Dessert Recipes

Cuisine American

Keyword gluten free fruit pizza

Prep Time 25

Cook Time 13

Additional Time 30

Total Time 1 8

Servings -10 servings

Calories 581kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

COOKIE CRUST

¼ cup unsalted butter softened
¼ cup neutral oil vegetable, avocado, or canola
1 large egg yolk
½ cup full fat sour cream
¾ cup granulated sugar
⅛ teaspoon almond extract
½ teaspoon vanilla extract
1 ¾ cup high quality gluten free flour see notes
½ teaspoon baking powder
½ 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.

Video

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.

Nutrition