Gluten Free Fruit Pizza

5 from 19 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, brunch, Dessert

Cuisine: American

Servings:

Calories: 142kcal

Author: Courtney Paige

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 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!

Video

Notes

All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.

Store 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.

Nutrition