Last updated on September 27th, 2020
Gluten-free fruit pizza – cream cheese frosting all slathered on a soft fluffy gluten-free sugar cookie crust then topped with piles of fresh berries. Easy impressive dessert perfect for outdoor summer entertaining.
This post is sponsored by California Strawberries, a long-term partner of Snixy Kitchen.
It’s time, my friends. Time to fill your fridge with loads of fresh strawberries. Use them for all the things from cake, to tarts, to ice cream, to salad, to fruit pizza(!!). Then get more and freeze them – you can’t have too many. We’re coming up on the tail end of peak strawberry season here in California (where 90% of America’s strawberries are grown!) and I want you to embrace it with a big end-of-summer hoopla.
What better way to celebrate than a gluten-free fruit pizza lavishly adorned with berries! This ultimate summer berry dessert is surprisingly easy to whip up.
How to Make Fruit Pizza Video
Gluten-Free Sugar Cookie Fruit Pizza
The base of this fruit pizza is a giant gluten-free sugar cookie. I suppose you could call it a gluten-free cookie pizza, but it’s so much more than that. Topped with cream cheese frosting and piles of ripe strawberries, raspberries, blackberries, and blueberries, this is the stuff of summer dreams.
Gluten-Free Fruit Pizza with Almond Flour
I adapted the recipe from my soft Lofthouse-style gluten-free sugar cookies but baked it as one giant cookie on a pizza pan. With a combination of almond flour, oat flour, and tapioca flour, this gluten-free fruit pizza crust is soft and fluffy, but sturdy enough to make berry-topped pizza slices. The edge bakes up every so slightly crisp, just like any respectable pizza should…only in cookie form.
This gluten-free fruit pizza recipe works best baked on a 12-14 inch pizza pan, but if you don’t have one, you can bake it either on a parchment-lined pizza stone or press it out into a freeform oval on a baking sheet! If your pizza pan is not non-stick, I would recommend a round of parchment paper underneath just to be safe.
What kind of fruit for Gluten-Free Dessert Pizza
You can top the gluten-free dessert pizza with any combination of fruit: berries, stone fruit, kiwi, mango, grapes. Go with your favorites and what you can get your hands on, but don’t skip the strawberries! Paired with the sugar cookie crust and cream cheese frosting, strawberries give it a cheesecake meets strawberry shortcake vibe that makes them the star of the pizza pie.
To celebrate the summer season, I’ve gone full berry, using a combination of strawberries, blackberries, raspberries, and blueberries. You can arrange them in a pattern or layer and mix up the berries. To make it look extra bakery-worthy, try cutting the strawberries in different ways. Leave some small ones with pretty stems whole, halve or quarter others, and hull and slice some too. I find the combination of textures and colors from this method to be extra alluring.
Can you Make Fruit Pizza the Day Before?
You can easily prepare this fruit pizza the day before. Bake the crust the day before and store it at room temperature. Just before serving, prepare and slather on the frosting then top with fresh berries. If you’re extra short on time, you can also frost it the day before. You may lose just a bit of the crisp edge, but it’s hardly noticeable. If frosted in advance, keep it chilled on the baking sheet then add the berries just before serving!
Bring this gluten-free fruit pizza to an end-of-summer celebration, or make your own celebration by delivering slices to all your neighbors like I did! Either way, it’s a fan favorite that everyone will love!
More Gluten-Free Strawberry Recipes
Gluten-Free Fruit Pizza Crust
- 135g (1 cup + 3 tablespoons) superfine blanched almond flour
- 108g (1 cup) gluten-free oat flour
- 70g (1/2 cup + 2 tablespoons) tapioca flour/starch
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter
- ¾ cup (154g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract (I use Rodelle)
- 8oz cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- ¾ cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch kosher salt
- 1lb California strawberries, whole, halved, and/or hulled & sliced
- 6oz blueberries
- 6oz raspberries
- 6oz blackberries
- Optional: 1 tablespoon honey mixed with 1 teaspoon water, for brushing
- 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 freeform 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.
- 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.