Gluten Free Fruit Pizza is a fun and delicious dessert for any and all occasions.
While I love to enjoy it in the Summertime (think Fourth of July) to take advantage of all the fresh berries and fruits, it also makes for a great dessert to bring to family gatherings and holiday parties virtually any other time of the year.
Basically no matter where or when you bring this dish, the people will devour it – it’s that good.Jump to Recipe
What is a Fruit Pizza?
If you’ve had this dessert before, then you know about its deliciousness.
If not, you may wonder what the heck a fruit pizza even is. Well folks, it doesn’t taste like pizza and the only thing “pizza” about it are the layers that make up this yummy cookie dessert.
- Sugar Cookie crust (gluten-free, of course)
- Cream Cheese Frosting
- Assorted Fruit Toppings
Fruit pizza is usually shaped into one giant circle, which is basically one giant cookie, and cut into triangle slices like a pizza. In this recipe, I am making a dozen miniature fruit pizzas, simply because it’s easier (and cute!).
Instead of rolling out and pressing one large cookie circle into a pan, we will be rolling out individual cookies how you normally would. The best part? There is no cutting involved when it comes to servings, either, since everything is already portioned out. Win win!
What makes Gluten Free Fruit Pizza so good?
- Sugar Cookie Crust – This cookie is so darn good that you and your guests will have absolutely no clue it’s gluten-free. It has a nice crisp exterior, but the inside stays amazingly soft and chewy. They have a traditional buttery, sugary taste and come out thick (no paper-thin sugar cookies here). Seriously, this cookie tastes amazing all on its own and you will want to make it again and ice them. (Seriously, I have a fruit pizza in my hand right now and already want to make more cookies.)
- Cream Cheese Frosting – Cream Cheese is my weakness. If you agree, then that’s all I have to say about this. However, I’ll say more. We combine cream cheese with powdered sugar, pure vanilla extract, and fresh lemon juice to make a creamy, sweet, tangy and fresh-tasting frosting.
- Fresh Fruit Topping – Here’s where you can get creative. Use whatever’s in season, on sale, or just whatever you happen to be craving (within reason). See my notes below for some tasty ideas.
Some people go all out with their fruit pizza decorations, but I prefer to keep it simple. Pictured in this recipe, I used fresh blueberries and raspberries that my fiancée and I picked ourselves from a local farm. I also used a freshly chopped peach. It made a heavenly, colorful combo.
Notes on Gluten Free Fruit Pizza:
- Great fruit additions: sliced kiwi, sliced strawberries, mandarin oranges, sliced red grapes, mango, blackberries, and sliced banana.
- Making for Fourth of July? Use only red and blue fruits (the white comes from the frosting!)
- Tip: If you have a piping bag, you can use it to frost your cookies. If you don’t have a piping bag (like me), you can use the trick of spooning your icing into a Ziploc bag, pushing it all to one corner, and then cutting the tip. If it comes out a little messy, you can use a small cheese knife to smooth over the icing. It’s getting covered in fruit either way, so don’t feel like you have to make it perfect.
- Store fruit pizza in a single layer (in Tupperware, a cookie sheet, etc.) in the refrigerator. Eat within 3 days. Over time, red fruits will bleed into the icing so it’s best to make this the same day or night before a party or gathering.
- Not All Gluten Free All-Purpose Flours are the Same: Results may differ depending on which flour you use. I never recommend using gluten free flours that contain chickpea flour in desserts. I prefer to use Great Value and Bob’s Red Mill 1:1 Flour (NOT the all purpose, which contains garbanzo bean/chickpea flour.)
For More Gluten Free Treats:
Gluten Free Fruit Pizza
For the Gluten Free Sugar Cookies:
- 1 1/2 cups gluten-free all purpose flour containing xanthum gum - (I used Great Value) Stay away from flours containing chickpea/garbanzo bean flour
- 3/4 cup granulated white sugar
- 1 1/2 sticks of butter - cut into small squares
- 1 tsp baking powder
- 1/8 tsp salt
- 1 large egg
- 1 tbsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz. cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1 tbsp freshly squeezed lemon juices - seeds strained out
Assorted Fruit Topping (Optional – Add what you want):
- 1 peach - (skinned and diced)
- handful of fresh-picked blueberries
- handful of fresh-picked raspberries
To make the Sugar Cookie Crust:
- Preheat oven to 375 F. Grease two cookie sheets with nonstick spray or a little butter, or use parchment paper or a reusable silicone mat.
- Cut butter into little cubes. Using a hand mixer, cream butter and sugar together in a large mixing bowl. Beat in the egg and vanilla extract.
- In a separate smaller bowl, combine the dry ingredients; flour, baking powder, and salt. Add flour mixture in intervals to the wet ingredients until fully incorporated. Scoop heaping tablespoons of batter (about 1 1/2 tbsp) onto the cookie sheets, placing them about two inches apart from each other and the sides of the pan. Tip: Rub on a little neutral oil (like canola or coconut) to the tablespoon measurement so the dough won't stick. If you want to roll them into perfect balls, drizzle some oil onto your palms and lightly handle the dough.
- Bake 10-12 minutes, or until lightly browned around the edges. Cool 5 minutes before removing to a cookie rack. Allow to cool fully before icing.
To make the Cream Cheese Icing:
- While the sugar cookies are baking, hand wash your electric mixer and attachments. Once clean and dry, add cream cheese to a mixing bowl and beat for one minute, until smooth and fluffy. Add powdered sugar, vanilla, and fresh-squeezed lemon juice. Beat until fully combined. Store in refrigerator until ready to ice.
- Ice the sugar cookies with cream cheese frosting. You can use a piping bag or make your own by spooning frosting into a plastic bag, pushing to one side, and cutting a hole in the corner. (Example picture in the post above) You can always use a small knife to smooth over any imperfections. Lightly press fresh fruit into the icing so it will stay in place.
- Store mini fruit pizzas in a single layer on a cookie sheet or covered Tupperware. Refrigerate immediately and eat within 3 days.