• Email
  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Recipe Filter
    • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Snixy Kitchen logo
menu icon
go to homepage
search icon
Homepage link
  • Recipe Filter
  • Recipe Index
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home / Recipes / Fruit Desserts

    Sugar Cookie Gluten-Free Fruit Pizza

    Modified: Feb 20, 2025 · Published: August 14, 2020 by Sarah Menanix · This post may contain affiliate links

    5 from 4 reviews

    • Share
    • Tweet
    JUMP TO RECIPE
    Sugar Cookie 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.

    Gluten-Free Fruit Pizza Recipe

    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. 

    Gluten-Free Dessert Pizza Recipe

     

    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.

    Gluten-Free Fruit Pizza Crust

    Can you Make Fruit Pizza the Day Before?

    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!

    Gluten-Free Cookie Pizza

    Gluten-Free Fruit Pizza with Almond Flour

    Recipe

    Gluten-Free Fruit Pizza 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
    Prevent 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

    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Swirls of Coconut Frosting in a Bowl
    5-Minute Creamy Coconut Cream Cheese Frosting
    Swirls of Lemon Cream Cheese Frosting in Bowl
    Tangy 5-Minute Lemon Cream Cheese Frosting
    Gluten Free Pumpkin Cheesecake Gingersnap Crust
    Creamiest Gluten-Free Pumpkin Cheesecake
    Gluten-Free Cinnamon Cupcakes with Cinnamon Cream Cheese Frosting
    Moist Gluten-Free Cinnamon Swirl Cupcakes

    6 Comments

      5 from 4 votes (4 ratings without comment)

      Comment & Rate Cancel reply

      Your comments, reviews and questions make my day! If you love this recipe, please rate it when you leave a comment. These star ratings help others discover my recipes. Thank you for your support and being part of this community!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vasana -

      October 06, 2021 at 4:04 am

      How much should the quantity for all purpose flour be if used instead of almond flour? Would I have to use different quantities for the other ingredients?

      Reply
      • Sarah Menanix -

        October 08, 2021 at 10:47 am

        While I haven't tested it, my experience subbing a non nut-flour for almond flour is about 2/3. In this case, I would substitute 90g of all-purpose gf flour (or not gf if you don't need it to be gf) for the 135g almond flour.

        Reply
    2. Helen -

      August 17, 2020 at 6:11 am

      I have 2 in my family that are allergic to nuts. Is there anything i can sub for the almond flour?

      Reply
      • Sarah Menanix -

        August 21, 2020 at 11:34 am

        While I haven't tested it as such, I think you could replace the almond flour with all-purpose gluten-free flour! Alternatively, I would test subbing in sorghum flour, but use a bit less (maybe 100g), but I haven't tested that variation to say for sure it would work the same!.

        Reply
    3. Debbie -

      August 15, 2020 at 10:44 am

      Happy birthday to me! Yum. I’ve made your cookies so I know this will be delicious and my strawberry shortcake loving family will too!

      Reply
      • Sarah Menanix -

        August 15, 2020 at 11:42 am

        Happy birthday!!!

        Reply

    Primary Sidebar

    Sarah Menanix

    I’m Sarah (aka Snix)! Here you'll find gluten-free recipes - from classic staples to special occasion desserts to everyday dinners.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
      Gluten-Free Dumpling Wrappers
    • Matcha Mochi Cake
      Matcha Mochi Cake
    • Gluten-Free Cassava Flour Tortillas
      Gluten-Free Cassava Flour Tortillas
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
      Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    The Ultimate Guide to Matcha Green Tea: What is Matcha?

    Gluten-Free Staples

    • The Best Gluten-Free Pizza Crust Recipe
      Gluten-Free Pizza Crust, Brazilian Cheese Bread Style
    • Gluten-Free Soft Pretzels
      The BEST Gluten-Free Soft Pretzels
    • Gluten-Free Almond Flour Pasta
      Gluten-Free Almond Flour Pasta
    • The BEST Gluten-free Classic Chocolate Layer Cake with Ombre Hibiscus Cream Cheese Frosting
      Favorite Gluten-free Chocolate Cake with Hibiscus Frosting

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2025 Snixy Kitchen

    Rate This Recipe

    Your vote:




    To submit your rating, please write a short comment about the recipe! Click the button to confirm your rating.

    (Note: Your email will NOT appear publicly)

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.