Gluten Free Sugar Cookie Flag Fruit Pizza
Soft and irresistible, this giant gluten free sugar cookie Flag Fruit Pizza is the perfect way to celebrate patriotic holidays, deliciously!
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Servings: 1 large Flag Cookie + extra cookies
Equipment
Ingredients
OR
- 2 1/4 cups gfJules® All-Purpose Gluten-Free Flour OR 248 grams gfJules Nada Flour**
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated cane sugar
PLUS:
- 1/2 cup 8 Tbs butter or vegan butter (I use Earth Balance® Buttery Sticks) OR vegetable or palm oil shortening OR coconut oil (not melted)
- 1 egg or egg substitute e.g. prepared like Ener-G Egg® Replacer
- 1/4 cup + milk dairy or non-dairy -- add slightly more if necessary to keep dough together without being crumbly
- 1 teaspoon pure vanilla extract not necessary if using gfJules® Sugar Cookie Mix
Topping ingredients:
- 1 cup 8 ounces cream cheese, softened (like Go Veggie™ Cream Cheese Alternative; Tofutti® Better than Cream Cheese; or Daiya™ Cream Cheese Style Spread — dairy & soy-free)
- 1 cup homemade coconut whipped cream OR store-bought whipped cream dairy or vegan*
- 1/2 cup sifted confectioner's sugar
- Fresh fruit berries, vegan white chocolate chips, etc.
Instructions
- Preheat oven to 375ºF (static) or 350ºF (convection).
- Cream butter 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.
- 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).
- Using a butter knife or pastry cutter, cut the uneven edges of the rolled dough off so that you are left with a clean rectangle or 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 flag cookie for 13-14 minutes – the dough should still be soft, not browned or crispy.
- Remove to fully cool on a wire rack.
- Prepare homemade coconut whipped cream, if using, 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.
- Cover and refrigerate topped pizza until ready to serve.
Notes
*TruWhip or CocoWhip are vegan, gluten free whipped cream options available at many grocery stores.
**gfJules grain-free Nada Flour
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.