Gluten Free Fruit Pizza

The dark days of winter will soon be over and we are eagerly anticipating spring with warm days and green grass!  During the long winter it is great to take time to get together with family and friends.  When it's cold outside visiting, playing games or celebrating important milestones helps the winter months pass a little more quickly. This week we are celebrating Four Weeks Till Spring Day!  This important day calls for a special dessert!  Fruit pizza is perfect, it's like sunshine on a plate!



 It starts off with a crust that is basically a big almond sugar cookie!

Followed by a layer of cream cheese and whipped cream, lightly sweetened with honey.
Top that with your choice of sliced fruit.  We like strawberries, bananas, peaches, mandarin oranges, grapes, or kiwi. 
Finally, and very important!  A citrus fruit glaze that keeps your fruit fresh and tastes amazing!
A beautiful and delicious dessert!

Gluten Free Fruit Pizza


  • 1/3 cup butter, softened
  • 2 Tbsp. cane sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 Tbsp. milk
  • 1 cup Gluten Free Flour Blend
  • 1/2 cup almond flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. xanthin gum
  • 1 tsp. gluten free baking powder   
Combine butter, sugar and egg.  Beat until light and fluffy.  Mix in milk and vanilla.  Combine dry ingredients and add to mixture.  Spread with buttered hands onto a 12 inch pizza pan.  Bake at 350 F. For 10 to 12 minutes.  Cool.

Cream Cheese Layer:

  • 250 g (8 oz.) cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1/2 tsp. vanilla
  • 2 Tbsp. honey
Whip cream cheese until smooth.  In a separate bowl, whip heavy cream until stiff peaks form, add vanilla, honey and cream cheese.  Mix until combined.  Spread on cooled cookie base.

Fruit Layer:

  • 1 pint strawberries
  • 1 banana 
  • 1 can peaches
  • 1 1/2 cups grapes
  • Other fruit of choice
Slice fruit and arrange on pizza.

Citrus Glaze:

  • 1/4 cup cane sugar
  • 1 Tbsp. corn starch
  • 2 Tbsp. lemon juice
  • Juice of one orange (1/2 cup)
Bring all ingredients to a boil over medium heat.  Stir constantly until thick.  Cool and spoon over fruit. Best eaten the same day, store extra in fridge up to 24 hours.

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