This gluten free Cookie Pizza is a fun party dessert or even a fabulous edible gift. It's a chocolate chip cookie recipe that can be made in a large pan with a removable bottom. I've sent many of these to school over the years and it always got rave reviews! If you've got kids to decorate the box it's a win all around.
Simply substituting a gluten free flour blend for the wheat flour in an old tried-and-true family recipe may not work. If you've put dough balls in the oven and pulled out a mass of greasy, under cooked dough, we all feel your pain. Don't let that stop you. Learn how different flours work, check out this Tips for Making Gluten Free Cookies and eat your way to success.
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Ingredients
For more on quinoa flour check out this post, How To Use Almond Flour and Quinoa Flour. For candy, make sure you get the current years Gluten Free Candy List before you go shopping. Bookmark this page on Celiac Canada.
- quinoa flour
- baking soda
- butter
- white and brown sugar
- vanilla
- eggs
- chocolate chips
Toppings
- miniature marshmallows
- chopped chocolate
- gluten free candy: M&Ms, chocolate bars, coconut, nuts, candy canes, gum drops etc.
See recipe card for exact amounts.
A Single Flour Replacement
Before you get too excited there really is no single flour replacement for gluten free baking. There are more flours and blends that you can imagine but flour plays different roles in different recipes.
In this recipe I use quinoa flour which is an excellent single flour substitute for some recipes. I was extremely happy to learn how it worked early on in my gluten free baking journey. I made perfect peanut butter cookies and my cookie pizza worked, not every time but it worked. This pizza idea is a long time favourite recipe that I enjoy taking to parties and sending to school so I really wanted a gluten free version.
But, and there's always a but, quinoa flour is relatively expensive compared to other gluten free flours and mixes plus some people can't tolerate quinoa. Over time I learned that people can be allergic to quinoa while it causes others tummy trouble. So once again, gluten free baking is not that straightforward.
I continue to try different chocolate chip cookie recipes because one can never have too many chocolate chip cookie recipes, right? And, gluten free baking is always about learning.
Variations
Making different variations of the same recipes is the secret to less stress and unlimited ideas in the kitchen. With a small list of reliable favourites and ways to vary their presentation you've got something of every occasion.
Halloween Variation
- 2-3 types of mini GF chocolate bars, chopped
- M&Ms – orange, yellow, brown or purple
- Drizzle with melted dark chocolate or black chocolate candy
Valentine Variation
- Chopped white chocolate
- M&Ms or cut up gumdrops – red, pink, mauve or white
- Drizzle with melted white chocolate
Christmas Variation
- Chopped white chocolate
- M&Ms or cut up gumdrops – red and green
- Crushed candy canes
- Drizzle with melted white chocolate
How To Serve a Cookie Pizza
Whether I cut my cookie pizza in wedges or squares I love serving it in a pizza box. It is ideal for travelling and to me it goes with the name. Adding a sign on the outside of the box and inside the lid is perfect to include a birthday or thank you message and allergy information. Children love to participate so include their drawing when you can.
Top Tip
Learn as you bake! Baking is part science and part art and requires following some basic rules. Gluten free baking has new rules and the trick is to learn which ones are important. In this post, Tips for Making Gluten Free Cookies, I share them all.
Gluten Free Chocolate Chip Cookie Pizza
Ingredients
- 2¼ cups quinoa flour
- ½ teaspoon baking soda
- 1 cup butter , room temperature
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 teaspoon salt
- 2 teaspoon vanilla
- 2 eggs
- 1¼ cup chocolate chips
TOPPINGS
- ¼-½ cup miniature marshmallows
- ¼-½ cup chopped chocolate
- ¼-½ cup gluten free M&Ms* (or other gluten free candy)
FINISHING
- melted chocolate for drizzling on top
VARIATIONS
- chopped GF chocolate bars, toasted coconut, chopped nuts, crushed candy canes, cut up gum drops etc.
Instructions
- Preheat oven to 350°F.
- In a small bowl mix flour and baking soda. Set aside.
- In an electric mixer beat butter and sugars until smooth and fluffy.
- Add salt, vanilla and eggs. Mix until combined.
- With mixer on lowest setting add the flour.
- Add chocolate chips and mix until combined.
- Press the cookie dough into the pan of your choice (2-8 inch round baking pan or a large 12-14 inch flan pan with removable bottom). It will puff up during cooking so only fill the pan about half way. Make individual cookies with any extra cookie dough.
- Bake in oven for 13-15 minutes. Remove and add marshmallows and other toppings.
- Place back in the oven and continue baking for 8-10 minutes until brown around the edges and marshmallows have melted.
- Transfer to a cooking rack and allow to cool completely.
- Drizzle with melted chocolate if using. Let chocolate set before cutting.
- Cut into wedges or squares. Serve whole on a large platter, pizza board or in a pizza box.
Notes
Halloween version:
- Any gluten free Halloween chocolate bars or candy, chopped
- M&Ms (orange, yellow, brown or purple)
- Drizzle with melted chocolate or candy melts (white, brown, black, orange, green or purple)
Valentine version (can be made in a heart-shaped pan):
- Chopped white chocolate
- M&Ms or cut up gumdrops (red, pink, mauve or white)
- Drizzle with melted white chocolate or red candy melts
Christmas version:
- Chopped white chocolate
- M&Ms or cut up gumdrops (red and green)
- Crushed candy canes
- Drizzle with melted white chocolate or red/green candy melts
Nutrition
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Marn Simmons
Texture is great, but I think I would cut back on the sugar a bit.
Cinde Little
Thanks for your comment Marn. I agree, cookies have too much sugar. I would decrease the sugar in almost any cookie recipe by 2 tablespoons with little to no noticeable change. After that it can affect the texture so it takes a little effort to figure out how low you can go or if you can substitute with something else. Best of luck with your baking!
Alene
I made these as cookies rather than a in a pizza shape. I dropped the dough on the cookie sheets, but I probably made a them bigger than I should have. And this was only the second time I worked with quinoa flour, so I didn't know what to expect. I went light on the chocolate chips just in case they went into the garbage. However, they were great! Good tasting, spread quite a bit, and have stayed crisp over 3 days. I can't wait to make them again, and in the correct smaller shape and with good things added too. I am thrilled that there is a cookie recipe without rice flour, which I can't eat. I'm going to try your recipe for peanut butter cookies with quinoa flour soon. There's just so many cookies I can eat at once! Thank you very much!
Cinde Little
Oh Alene, I am so glad you asked and have found that quinoa flour works for you. A whole new world has opened up! The peanut butter ones will work fine, I can't wait to hear what other exciting cookies you create. (And while I think of it, the Chocolate Quinoa Cake made with cooked quinoa and no flour will also be something you can enjoy.)