Glazed Gluten Free Fruit Pizza

A cut piece of a gluten free Fresh Fruit Pizza being lifted off a serving tray.

Dessert Pizzas are a fun, casual dessert that everyone loves. The cream cheese topping softens the cookie crust so it can easily be cut into wedges and served like pizza. The fun part is creating a random pattern with any combination of colourful fruit.

Course Baking, Dessert, Pastry

Cuisine American, Canadian

Keyword fresh fruit pizza, gluten free fruit pizza

Prep Time 20

Cook Time 10

Final Assembly 15

Total Time 45

Servings people

Calories 321kcal

Author Cinde Little

Ingredients

Sugar Cookie Crust

⅓ cup butter, room temperature
⅓ cup sugar
½ cup brown rice flour (73 g)
¼ cup potato starch (41 g)
¼ cup tapioca starch (35 g)
1 teaspoon baking powder
1 teaspoon xanthan gum
1 egg
1½ teaspoon milk
½ teaspoon vanilla

Cream Cheese Filling

8 oz cream cheese (250 g)
¼ cup icing sugar
1 teaspoon vanilla

Fresh Fruit Toppings

1 peach sliced
⅓ cup blueberries
⅓ cup sliced strawberries
¼ cup raspberries

Jelly Glaze

¾ cup crabapple jelly, melted (apple jelly or red currant jelly)
1 tablespoon Grand Marnier or any orange liqueur, lemon juice or orange juice

Instructions

COOKIE CRUST

Combine dry ingredients in medium bowl and whisk to combine.
In a small bowl mix egg, milk and vanilla. Set aside.
In a stand mixer beat butter and sugar on high speed until fluffy, 2-3 minutes.
Reduce speed to low and slowly spoon in the dry mixture, beating until combined.
With the motor running, add the wet ingredients. Mix until thoroughly combined.
Place the dough on a piece of wax paper and cover it with a second piece. Flatten into a disk about 6-inches in diameter. Cover and refrigerate, at least 30 minutes or overnight. Can be prepared a day in advance.

FILLING

In the small bowl of a stand mixer beat cream cheese, icing sugar and vanilla until smooth, about 2 minutes. Set aside until ready to use. Can be prepared a day in advance.

ROLLING and BAKING COOKIE CRUST

Preheat oven to 350°F. Use a 12-inch pan with removable bottom (the bottom piece only) or a pizza pan.
Lightly sprinkle both sides of the chilled cookie dough with sweet rice flour.
Leaving the plastic wrap or parchment on the dough, roll it into a large circle. When it is almost as big as your pan remove the paper and put the pan on top of the dough. Using a pizza peel or sturdy placemat flip the dough over so it is on the pan ready for the oven.
Bake in preheated oven 8-10 minutes or until barely brown around the edge. Transfer to wire rack and cool completely.

GLAZE

In a small pan on low heat melt jelly. Remove from heat and allow to cool slightly before brushing on the fruit.

ASSEMBLY & SERVING

Spread cream cheese filling over the entire pizza crust.
Top with your choice of fresh fruit in a random pattern.
Brush glaze over the entire surface. Refrigerate until ready to serve. Best served within 4 hours.

Notes

TIP: Gluten free dough can be quite delicate. It is always easier to work with when cold so put it back in the fridge at any point you find it difficult to work with.

*Liqueur thins the jelly slightly but it can be omitted. Heat your jelly until it's spreadable and brush it on while it is still quite warm.

Nutrition