Easy Gluten Free Fruit Pizza
Make gluten free fruit pizza with a sugar cookie base and delicious fruit topping.
Make a colorful, vibrant, and delicious dessert with Gluten Free Fruit Pizza. This sugar cookie crust paired with whipped topping and fresh fruit makes for a wonderful Gluten Free Dessert Pizza Recipe!
This fresh dessert happens to be one of my all-time favorite gluten-free desserts, it’s not only easy but it’s a crowd-pleaser, and everyone will love it. This versatile dessert can be customized to your taste, plus you can easily make it unique for every occasion.
What ingredients do you need for a Gluten-Free Fruit Pizza Recipe?
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Milk
- Vanilla Extract
- Gluten-Free All-Purpose Flour
- Baking Powder
- Tsp Salt
- Cool Whip or Whipped Topping
- Fruit (Strawberries, Pineapple, Blueberries, Raspberries, Mandarin Oranges, Blackberries, Peaches, Kiwi, Bananas and More!)
The fruit can be chosen based on your preference or depending on which fresh berries are in season.
What is used for the Sugar Cookie Base?
This is a very simple recipe that uses these Gluten-Free Sugar Cookies as the base of the crust of the Fruit Pizza using this gluten-free cookie dough. Once the sugar cookie is baked to a light golden brown color. The cookie will be cooled on a baking sheet or baking stone until it’s time to with the whipped topping and fresh fruit.
What flour should you use for Gluten-Free Fruit Pizza?
If you need to make this gluten-free as directed, you must use a 1:1 Gluten-Free All-Purpose Flour. This could be Better Batter, Cup4Cup, or King Arthur Flour. These flours already have the Xanthan Gum in the flour, so no additional gluten-free flour will be needed.
It can be any 1:1 flour of your choice that you prefer, but it must be an even swap with regular all-purpose flour to work.
Tips for Making Gluten-Free Fruit Pizza:
The sugar cookie dough will be best made in a stand mixer or with hand mixer, this will allow the dough to get fully mixed and make it workable.
Once you have the dough made in the bowl, roll it out onto a workable floured surface and then shape it to fit the pan you are using. This is easiest done on a round baking stone, sheet pan, or baking sheet. The entire pan can be lined with parchment paper and then the dough will be shaped to fit the pan.
If you do it in a rectangular sheet pan, you will end up being able to slice it into more bite-size pieces and get more servings out of it than you would in a circular sheet pan.
It will roll out to fit about a 12-inch pizza pan or a quarter-size (9×13) sheet pan.
Once the dough is prepared it will be time to bake the cookie dough, this will create the crust of the fruit pizza. The cookie dough will come out of the oven and cool. It’s best to place the cooled cookie into the fridge to fully chill this way the whipped topping will be nice and cold and will not melt.
Once you have frosted and topped it with fruit, it can be served immediately or stored in the refrigerator until you are ready to serve.
If you are fancy, feel free to make a fun fruit design on the pizza or if you are like me, just top it with the fruit and let it just speak for itself! It’ll look pretty either way.
This Gluten-Free Fruit Pizza is more than just a dessert, it’s a beautiful colorful explosion that will make a splash at your party or celebration. If you are looking for a patriotic twist for Memorial Day or Fourth of July, try this Gluten-Free American Flag Cookie Cake too!
If you enjoy this one, you will also love this Gluten-Free Cherry Dump Cake!
More Gluten Free Desserts:
Ingredients
Sugar Cookie Crust
Topping
Steps
- 1
Preheat the oven to 350°F.
- 2
Begin by creaming togeter the butter, granulated sugar, and brown sugar in a stand mixer or large mixing bowl with a handheld mixer.
- 3
Add in the eggs, milk, and vanilla.
- 4
Carefully whisk in the flour, baking powder, and salt.
- 5
Mix this for 1-2 minutes until the dough fully forms.
- 6
Carefully remove dough to a floured surface if needed and roll out into the shape of the fruit pizza that you would like. This will not rise much so make the dough about 1/4in thick. This can be done on a round baking or pizza sheet or a sheet pan.
- 7
Add parchment to the baking sheet and place the rolled out dough on top of the parchment.
- 8
Bake in the oven for about 12-15 minutes or until the dough is lightly browned on top.
- 9
Carefully remove it and let it fully cool on the parchment paper. This can also be set into the fridge for 1-2 hours to chill before frosting. The cookie needs to be cold before frosting.
- 10
Once the cookie is fully cooled or cold, place it on the serving tray you plan to serve it from then frost it with the Cool Whip or Whipped Topping and add the sliced fruit as you prefer.
- 11
Slice and Serve.
- 12
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories
- 533
- Carbs
- 111 g
- Protein
- 9 g
- Fat
- 9 g
- Fiber
- 6 g
- Sodium
- 300 mg
- Sugar
- 69 g
Estimates for one serving.
Filed under Recipes Gluten Free Dessert Cookies
