Sugar Cookie Gluten-Free Fruit Pizza

This delicious gluten-free fruit pizza has a soft, sugar cookie crust and smooth cream cheese frosting! Almond flour and oat flour are used to create the crust, which bakes up soft and chewy. Top it with fresh strawberries, blackberries, and raspberries for a beautiful dessert.

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 with a combination of almond flour and oat flour. The tasty crust bakes up soft and fluffy, but sturdy enough to make berry-topped pizza slices.

This 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 fruit works best

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.

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!

Recipe

Sugar Cookie Gluten-Free Fruit Pizza

yields: 10 slies, one 14-inch Fruit Pizza

prep time: 25 minutes mins

cook time: 20 minutes mins

Chill Time: 20 minutes mins

total time: 1 hour hr 5 minutes mins

This delicious gluten-free fruit pizza has a soft, sugar cookie crust and smooth cream cheese frosting! Top it with fresh strawberries, blackberries, and raspberries for a beautiful dessert.

5 from 4 reviews

PRINT PIN SAVESaved!

Ingredients

Gluten-Free Fruit Pizza Crust

• ▢ 135 g (1 cup + 3 tablespoons) super-fine blanched almond flour
• ▢ 108 g (1 cup) gluten-free oat flour
• ▢ 70 g (½ cup + 2 tablespoons) Bob’s Red Mill tapioca flour
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup unsalted butter
• ▢ ¾ cup (154 g) granulated sugar
• ▢ 1 large egg, room temperature
• ▢ 1 teaspoon pure vanilla extract, I use Rodelle

Topping

• ▢ 8 oz full-fat cream cheese (blocked), room temperature
• ▢ 6 tablespoons unsalted butter, room temperature
• ▢ ¾ cups (90 g) powdered sugar, sifted
• ▢ 2 teaspoons pure vanilla extract
• ▢ Pinch kosher salt
• ▢ 1 lb strawberries, whole, halved, and/or hulled & sliced
• ▢ 6 oz blueberries
• ▢ 6 oz raspberries
• ▢ 6 oz blackberries
• ▢ Optional: 1 tablespoon honey mixed with 1 teaspoon water, for brushing

Cook ModePrevent your screen from going dark

INSTRUCTIONS

• 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.

Video