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A gluten free Fruit Pizza is the perfect recipe for today if you’re trying to repurpose an abundance of fresh summer fruits, are going to a party, need a dessert to share or are just in the mood for a delicious, but not sickeningly sweet dessert.
Once you try this recipe, you’ll understand why this gluten free Fruit Pizza recipe is one of those universally well-loved desserts that everyone will appreciate and no one will know it’s gluten free or even vegan. I mean, what’s not to love about a giant, soft, gluten free sugar cookie topped with whipped, cream-cheesy frosting and all your favorite fruits? I thought so.
This confection is super simple to make and becomes uniquely your own when you start to decorate. Circular, square, triangle, rectangle, free-form … it really doesn’t matter the shape, it’s all about the soft cookie and those delicious fruit toppings!
Some folks call this summer treat a giant gluten free fruit cookie; others a gluten free fruit pizza. Either way sounds a little funny, but when it’s sliced like a pizza, it starts to suddenly make sense. I don’t actually care what it’s called, just give me a slice!
As fresh the fruit is the star of this show, I cut the sweetness of my creamy topping way back, relying instead on the natural flavor from the coconut milk whipped cream. The result is a showy and delicious not-too sweet dessert that would be the highlight of any summer potluck!
Simply mix the dough, roll it out, trace the shape of your dough and cut it out like I’ve done in the photo here below …
and either bake on a silicone baking mat or slide onto parchment. It only takes about 13 minutes to bake this big cookie! Once it cools, the fun begins!
There’s no right or wrong to how you decorate your giant gluten free fruit pizza. Berries, peaches, plums, kiwi, banana … none are uniform in shape or size, so don’t worry if the design isn’t precise; it’s not supposed to be perfect, it’s supposed to be delicious! And with this soft gluten free cookie as the base, it will be!
No grit here — no sir. Use either my award-winning gfJules Gluten Free All Purpose Flour or even easier, just use a can of my gfJules Gluten Free Cut Out Cookie Mix! Either way your cookie will be easy to roll out and easy to love, since all of my gfJules products are light and clean tasting without any grit whatsoever.
Don’t ruin all that yummy fruit with a cookie that leaves a bad taste in peoples’ mouths. There’s just no reason to compromise. Sugar cookie recipes don’t leave bad gluten free flours any place to hide. Trust me.
Decorate with your favorite fruits in whatever designs please you or suit the season. July 4th is a natural for this gluten free fruit pizza recipe!
Because many fruits don’t keep well after being cut, try to assemble this fruit pizza the same day you plan to serve it. The cookie can be made a day ahead, as can the whipped topping.
Brush the fruits that tend to brown with a glaze made from natural preserves (apricot is a great color) to subtly but effectively stop the fruit from browning.
Use the fruits you love, decorate in any pattern or design you like, and I promise it will look pretty and inviting!
1 gfJules Sugar Cut-Out Cookie Mix
*Note: if using Daiya™ Cream Cheese Style Spread, and/or store-bought gluten-free whipped topping instead, add 1/2 teaspoon vanilla extract to the cream cheese topping mixture when mixing.
Cream shortening and sugar (or half of gfJules Sugar Cut-Out Cookie Mix) until very fluffy.
Add egg (or egg replacer), vanilla extract and milk, beating until integrated. Add the remaining mix or dry ingredients last, beating just until dough is holding together. Add slightly more milk if needed to keep dough from being crumbly.
Gather dough and form a flat disc.
Preheat oven to 375ºF (static) or 350ºF (convection).
Dust a silicone baking mat or parchment paper taped to your counter with gfJules™ All-Purpose Gluten-Free Flour. Dust a rolling pin and cookie cutters with Jules Flour as well. Roll the dough from the center in each direction to form a circle at least 12 inches across and 1/4-inch thick (see photo of cut cookie for appropriate thickness).
Lay a pie crust saver, a plate or other round object as a template to cut out your cookie.
Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a large, clean circle of dough. Gather the cut off edges of the dough together and re-roll on a separate piece of parchment, then use cookie cutters to make cookies with remaining dough.
Slide the parchment or silicone baking mat onto a flat cookie sheet. Arrange any cut cookies on a separate baking sheet lined with parchment. Bake cookies for 8–10 minutes, but remove before they begin to brown at the edges. Bake the large cookie for 13-15 minutes – the dough should still be soft, not browned or crispy.
Remove to fully cool on a wire rack.
Prepare homemade coconut whipped cream, then beat together with the softened cream cheese and confectioner’s sugar using the whisk attachment of an electric mixer. Whip until light and the cream cheese is integrated without any lumps.
Spread generously on top of cooled cookie, leaving a slight crust edge of the cookie exposed.
Wash and cut fresh fruit and arrange on top of the pizza however you like.
Warm the preserves and water in a small saucepan, stirring constantly until it is the consistency of a glaze. Brush on top of fruits that tend to brown, like bananas, peaches, pears and apples.
Cover and refrigerate topped pizza until ready to serve.
For another version of gluten free Fruit Cookie Pizza, make a giant gluten free Chocolate Chip or Oatmeal Raisin Cookie, frosted and decorated with fruit for July 4th or any other festive holiday!
I hope you love this recipe as much as we do!
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