Gluten-Free Sugar Cookie Fruit Pizza
Colorful fruit pizza starts with a sugar cookie crust, thick cream cheese frosting, and is topped with your favorite fruits! It can be customized to suit a specific holiday or occasion and makes a great Fourth of July treat! This version is made gluten-free, dairy-free, grain-free, & refined sugar-free but is SO delicious!
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp tapioca flour
- 1/3 cup melted coconut oil, vegan butter, ghee, etc.
- 1/3 cup maple syrup
- 2 tbsp monk fruit or other granulated sweetener *coconut sugar, maple sugar, organic cane sugar, etc.
- 1 tsp vanilla extract
- 1/4 tsp almond extract *optional
- good pinch of sea salt
Topping
- 1 container frosting, of choice *I like Miss Jones baking for store-bought
- fruit, of choice *i used strawberries & blueberries
Homemade cashew "cream cheese" frosting
- 1 cup raw cashews
- 1/4 cup coconut oil
- 1/4 cup maple syrup or honey
- 3 tbsp coconut cream *could also sub coconut yogurt
- 3 tbsp lemon juice
- 1 tsp vanilla extract & good pinch sea salt
Instructions
Homemade frosting
- Simply blend all ingredients in a high powered blender until completely smooth, stopping to scrape down the sides as needed. You can leave it in the fridge to firm up before frosting the cookie cake.
Cookie pizza
- Preheat oven to 350F. Prepare your pan - I like to use a springform pan for easy removal after baking, but you can also use a round cake pan or square pan for square bars. Be sure to grease your pan or line it with parchment paper.
- In a large bowl, combine all of the cookie crust ingredients, mixing well until dough forms. Spread the dough evenly into your prepared pan. Bake for 14-16 minutes until lightly golden on the top. Careful not to over-bake or the cookie base will dry out. Remove from the oven and let cool COMPLETELY.
- Once the cake is completely cool (this is important so the frosting doesn't melt off). Add a thick layer of frosting to the cooled cake, spreading it out evenly.
- Decorate: Add whatever sliced fruit you're using on top. Place in the fridge until ready to serve or cut into slices and serve immediately!
Video
Notes
Note on butter/oil substitutes: Using coconut oil will cause a darker cookie crust. It may also become a bit more crumbly than using butter. You can also use avocado oil as a butter sub.
Fruits to avoid: I don't recommend using fruits that have a high water content like watermelon, as it'll ooze liquid into the frosting/cake and make it soggy. Banana slices brown quickly, so I usually skip those as well.