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
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 1/2 cup vegan butter or grass-fed butter softened
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 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
Healthier cream cheese frosting
- 1 cup cream cheese (dairy-free or regular)
- 2/3 cup greek yogurt or coconut yogurt
- 3/4 cup powdered monk fruit sweetener or regular powdered sugar
- 1 tsp vanilla extract
Instructions
Homemade frosting
- Simply add everything to a stand mixer (pr use a hand mixer). Whip it for a few minutes until fluffy. Taste and adjust as you'd like (add more vanilla, sweetener, etc). Place in the fridge until ready to use.
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 ingredients, mixing well until dough forms. Spread the dough evenly into your prepared pan. Bake for 20 minutes or so, 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
This is the affordable springform pan I love!
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. I don't recommend :/
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.