Gluten Free Fruit Pizza is a sweet, lightened up dessert perfect for summer. Seasonal summer fruit like fresh berries spread on a shortbread crust with a creamy vanilla frosting make this fruit pizza a dream.
About this Fruit Pizza
Don’t get me wrong. I looooove me a steaming hot, cheesy, saucy pizza. But sometimes I’m looking for a sweeter way to enjoy a delicious crust with my favorite toppings. Enter: this Gluten Free Fruit Pizza — oh goodness it’s tasty.
It’s a sweet, lightened up dessert that’s equally delicious as it is refreshing. Seasonal summer fruit like fresh berries, kiwi, cherries, or really any fruit you please, spread on a gluten-free sugar cookie base altogether with a creamy vanilla frosting make this fruit pizza a dream. Making it for Memorial Day or Labor Day? Arrange the fruit in stars and stripes to resemble an American Flag!
This is a fabulous sweet treat to serve the next time you have a summer picnic or backyard barbecue (or these Dirt Cake Cookies if you want something chocolate!). And if you’re needing other fruity desserts, also check out these Dairy Free Lemon Bars, this Blueberry Cherry Cobbler, or this Strawberry Apple Crisp that you’re sure to love, too.
FEATURED COMMENT
Recipe Ingredients
- Almond Flour – I’ve not tested with other flours, so substitute with caution. There isn’t any other dry ingredients in this recipe to keep it gluten free!
- Lemon Extract – A little goes a long way! This adds the perfect amount of fruity flavor to the crust. Substitute with vanilla extract or lemon zest (not lemon juice!) if you don’t have any.
- Egg Whites – Will help make our crust a little fluffy. You can separate whole eggs, or I like to just buy the carton of whites at the store.
- Vanilla Greek Yogurt: A healthier frosting base, but still great flavor! I used Oikos Vanilla. If you want a fluffier whipped topping, you could substitute Cool Whip.
- Cream Cheese: We will mix this with the yogurt for a decadent, creamy frosting texture. You’ll want it room temperature.
- Fruit: I used kiwi and berries (fresh strawberries, blackberries, blueberries, raspberries). I suggest fruits that don’t brown easily so you can make in advance/store easily without having to worry about the fruit changing color.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Gluten-Free Fruit Pizza Recipe
1. Preheat your oven to 350°F. In a medium bowl, add softened butter, sugar, egg white, and lemon extract. Beat with a hand mixer until combined. Then, add in almond flour and mix for another 10-15 seconds. At this point, your batter should be crumbly, but will firmly stick together when pressed with your fingers.
2. Then, heavily grease or line parchment paper along an 11×7 baking sheet or 9 inch round cake pan. Dump the sugar cookie dough into your greased pan and press firmly until the bottom of the pan is evenly covered. Bake for 15-18 minutes or until the crust is golden brown. NOTE: All almond flours and ovens will cook slightly different. Keep an eye on your shortbread crust after 12 minutes in the oven to avoid burning.
3. While the shortbread crust is cooking, put vanilla Greek yogurt, butter, powdered sugar, and softened cream cheese in a mixing bowl. Mix on medium-high with an electric mixer until frosting-like consistency is reached.
4. Wash all fruit and let completely dry. We do not want excess water from the fruit on the frosting or shortbread crust.
5. Once the shortbread crust is done baking, let it cool completely. Stick the cookie sheet in the fridge or freezer to speed this up a bit. Then, once cooled, spread an even layer of cream cheese frosting across entire crust.
6. Top with fresh fruit, slice and enjoy!
Fun Idea
Instead of a whole pizza you can also make mini fruit pizzas. To do so, shape the dough with cookie cutters. Then, bake cookies on a sheet pan with a layer of parchment paper or sprayed heavily with cooking spray for only 10-12 minutes or until the edges are light golden brown. For best results, keep a close eye on the fruit pizza cookies so they don’t burn.
Recipe FAQs
This dessert pizza is best stored directly in the baking pan covered with tin foil or plastic wrap or in an airtight container in the fridge for up to 4 days. Note, depending on the fruit you choose, some of the juices may drip and “stain” the frosting. If you’re planning to serve at a later time, you could also keep the fruit separate and adding it on just before enjoying.
This fruit pizza is a canvas for your favorite fruit! I chose berries and kiwi, although melon, grapes, clementines, or starfruit I think would also be great options.
Fruits I would avoid would be bananas or apples, unless you’re serving it immediately, because these will brown fairly quickly.
I tested this Gluten Free Fruit Pizza with two different types of almond flour: Bob’s Red Mill Almond Flour and Walmart’s Great Value Almond Flour. That being said, we liked BOTH of them, however Bob’s Red Mill Almond Flour made the crust much fluffier, similar to a shortbread cookie. Great Value Almond Flour was more crumbly and cooked a smidge faster, so it had more of a graham cracker taste and texture. Again, you can’t go wrong with either. It’s just something to note! 🙂
Note: This recipe hasn’t been tested with any other flours. Baking with different flours creates different dough consistencies and will require different amounts of dry and wet ingredients. Substitute with caution!
Serving suggestions
Deciding on your backyard barbecue menu? Make this Elote in a Cup as an app with Oklahoma Onion Burgers with a side of Deviled Egg Egg Salad. Serve your GF Fruit Pizza as the finale maybe with some Crinkle Top fudgy brownies for the chocolate lovers, too.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Gluten Free Fruit Pizza
Equipment
- Standing or hand mixer
- Metal baking sheet
- Measuring cups and spoons
- Rubber Spatula
- Serving spatula
Ingredients
For the shortbread crust
- 2 ¼ cups almond flour
- 6 tbsp butter, softened
- ¼ cup white sugar
- 1 tbsp egg white
- 1 tsp lemon extract
For the frosting
- 4 oz cream cheese, softened
- 4 tablespoons butter, softened
- 2 tablespoons vanilla greek yogurt
- 1 ½ – 2 cups powdered sugar, for desired consistency
- 1 tsp lemon extract
For topping:
- fruit of choice, I used blueberries, blackberries, raspberries, and kiwi
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, add softened butter, sugar, egg white, and lemon extract. Beat with a hand mixer until combined. Then, add in almond flour and mix for another 10-15 seconds. At this point, your batter should be crumbly, but will firmly stick together when pressed with your fingers.
- Then, heavily grease or line parchment paper along an 11×7 baking sheet. Dump the dough into your greased pan and press firmly until the bottom of the pan is evenly covered.
- Bake for 15-18 minutes or until the crust is golden brown. NOTE: All almond flours and ovens will cook slightly different. Keep an eye on your shortbread crust after 12 minutes in the oven to avoid burning.
- While the shortbread crust is cooking, put butter, powdered sugar, lemon extract and cream cheese in a mixing bowl. Mix on medium-high until frosting-like consistency is reached.
- Wash all fruit and let completely dry. We do not want excess water from the fruit on the frosting or shortbread crust.
- Once the shortbread crust is done baking, let it cool completely. Stick in the fridge or freezer to speed this up a bit. Then, once cooled, spread an even layer of frosting across entire crust.
- Top with fresh fruit, slice and enjoy!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find GLUTEN FREE FRUIT PIZZA calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
I’ll be the first to admit- I was skeptical! I don’t love gluten free desserts, but I do LOVE Paige, so I gave it a shot and MAN I’m so glad I did. So delicious and sweet, yet still decently healthy with the yogurt topping! Nice work court😀
While most desserts that are healthier and contain less sugar don’t taste great compared to the original, this recipe does not! It had an incredible crust topped with flavorful frosting. I seriously couldn’t tell that the frosting was made with yogurt!
This was so good! I’d been thinking about fruit pizza since you posted a teaser the other day. Luckily I had all of the ingredients and whipped it up for dessert tonight. It was a huge hit!
looks delicious, Darci. Thanks for the kind review 🙂
This was delicious! I brought it to a 4th of July party and everyone loved it! Was super easy to make and a really fresh dessert
Could you use coconut sugar in place of regular sugar for the crust? Thanks!
Hey Kaitlyn – I haven’t tried, but baking with coconut sugar is a 1:1 ratio with cane sugar. Note, the crust itself isn’t overly sweet, so coconut sugar will not enhance the sweetness. It should work though! Keep me posted on how it works out 🙂
Incredible!!!! The perfect summer dessert after dinner on the grill. Will be making again and again. Thank you!
I used coconut sugar instead of white sugar and turned out amazing!! Will definitely make them again 🙂
Was totally skeptical about gluten free as I made it but was the MOST delicious dessert! Gobbled up at a barbecue faster than anything else on the table and I still dream of eating it often! Yum.
LOOK AT YOU GO! Love it, Carly!
Fruit Pizza was always what I brought for my birthday in elementary school to share so this feels so nostalgic! This recipe, however, is way better than I remember it being then 🙂
Fruit pizza in the summertime is THE BEST!! Love seasonal fruit and the yogurt topping.
I’m back this summer as promised! Just made for tonight… Still incredible!!!
Has anyone tried doubling this recipe and using a large pan? Please let me know as I’d like to make a larger size to feed more people=)
Hi Anna! If you’re using a larger pan, you should have no issue doubling the recipe. The only thing you’ll want to watch out for is if the pan isn’t double the size, your crust will be thicker so you may need a slightly longer bake time to ensure it cooks through. Let us know how it turns out. Enjoy!