I have always loved fruit pizza and used to make it frequently for family events. Of course I used to use store bought sugar cookie dough and powdered sugar to sweeten the cream cheese. Now I can enjoy this dessert pretty much guilt free without compromising on taste! For the sugar cookie, I used a recipe that I found on The Baking Beauties blog. I changed the rice flour to almond flour, margarine to organic butter, cow milk to almond milk, and sugar to xylitol. It turned out amazing and both my husband and I have been devouring it! His exact words were: “I would never guess that this wasn’t regular white sugar and flour”. He eats lots of white sugar and flour, so when I hear those words I know for sure it was a success!
| Gluten Free Fruit Pizza |
Recipe Type: Dessert
Author:
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 8-10
Ingredients
- Sugar Cookie Layer:
- 1/4 cup organic salted butter
- 1/2 cup almond flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/2 teaspoon xantham gum
- 1/2 teaspoon unflavored gelatin
- 1/3 cup xylitol
- 1 1/2 teaspoons almond milk
- 1 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- Cream Cheese Layer:
- 8 oz reduced fat cream cheese, softened
- 1 1/2 to 2 tablespoons raw honey
- 1/2 teaspoon vanilla extract
- Topping:
- Strawberries, kiwi and blueberries (or fruit of choice)
Instructions
- Preheat oven to 350 degrees.
- Mix together the dry ingredients for the cookie layer in a medium bowl.
- Blend together the wet ingredients in a large bowl.
- Add dry ingredients to the wet just until combined.
- Place dough on lightly greased pizza pan.
- Place a piece of plastic wrap on top of the dough and smooth it out in the shape of a circle.
- Bake for about 10 minutes, or until lightly browned on the edges.
- Blend the cream cheese with the honey and vanilla.
- Spread the cream cheese on the cookie once it has completely cooled.
- Top with fruit and store in refrigerator.
I was wondering if I could something else besides potatoe starch?
You could use more tapioca starch or any other kind of starch. I’d like to come up with a healthier cookie crust with no starch. But this one tasted pretty close to the real thing!