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.
Table of Contents
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 crust altogether with a creamy vanilla frosting make this fruit pizza a dream.
This is a fabulous sweet treat to serve the next time you have a summer picnic or backyard barbecue. 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.
- 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
- 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. 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 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 11x7 pan 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 cream cheese in a mixing bowl. Mix on medium-high 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 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!
Note: 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.
This dessert pizza is best stored directly in the baking pan covered with tin foil 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!
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Gluten Free Fruit Pizza
- Standing or hand mixer
- Metal baking sheet
- Measuring cups and spoons
- Rubber Spatula
- Serving spatula
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
- fruit of choice, I used blueberries, blackberries, raspberries, and kiwi
- 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 11x7 pan. 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!
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.
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