Gluten Free Fruit Pizza
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Yield: 12 mini fruit pizzas
Delicious and easy gluten free sugar cookie topped with homemade cream cheese frosting and fresh cut fruit. The perfect Fourth of July dessert.
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Equipment
Ingredients
For the Gluten Free Sugar Cookies:
- 1 ½ cups high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- ¾ cup granulated sugar
- 1 ½ sticks of butter cubed
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 large egg
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz. cream cheese
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon freshly-squeezed lemon juice
Assorted Fruit Topping (Optional - Add what you want):
- 1 peach skinned and diced
- handful of fresh-picked blueberries
- handful of fresh-picked raspberries
Instructions
For the Sugar Cookie Crust:
- Preheat the oven to 375 F. Grease two cookie sheets with some butter or nonstick cooking spray, or use a reusable silicone mat. Set aside.
- In a large mixing bowl or bowl of a stand mixer, cream the cubed butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until smooth.
- In a medium mixing bowl, combine the dry ingredients (flour, baking powder, and salt). Add the dry ingredients to the wet ingredients in intervals until fully incorporated.
- Allow the batter to rest for 10 minutes. This allows time for the rice flour to absorb moisture, eliminating any possible grittiness.
- Using a cookie scoop, scoop heaping tablespoons of batter (about 1 ½ - 2 tbsp) onto the cookie sheets, spacing about two inches apart from each other and the sides of the pan.
- Bake for 10-12 minutes, or until lightly browned around the edges and set in the middle. Remove and cool for 5 minutes before removing the cookies to a wire cooling rack. Allow the sugar cookies to cool completely before icing.
For the Cream Cheese Icing:
- Once the cookies are cooled completely, add the cream cheese to a large mixing bowl or bowl of a stand mixer. Beat for one minute, until smooth and fluffy.
- Add in the powdered sugar, vanilla extract, and freshly-squeezed lemon juice. Beat until fully combined.
- Frost the tops of the cookies. Alternatively, you can make the icing and then store in the refrigerator until ready to frost. You can use a piping bag or make your own by spooning the icing into a plastic bag, scraping it to one side, and then cutting a small hole in the corner. You can always use a small knife over the iced cookies to smooth over any imperfections.
- To top: Lightly press the fresh fruit into the icing to secure it in place.
- Enjoy!
Notes
Store Gluten Free Fruit Pizza in a single layer on a cookie sheet or covered Tupperware. Refrigerate immediately and eat within 3 days.
- Great fruit additions: sliced kiwi, sliced strawberries, mandarin oranges, sliced red grapes, mango, blackberries, and sliced banana.
- Making for the Fourth of July? Use only red and blue fruits (the white comes from the frosting!)
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!