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Gluten Free Fruit Pizza

5 from 3 votes
Prep10 mins
Cook15 mins
Total25 mins
Servings12
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.

Equipment

  • Standing or hand mixer
  • Metal baking sheet
  • Measuring cups and spoons
  • Rubber Spatula
  • Serving spatula

Ingredients

For the shortbread crust

  • 2 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
  • cup vanilla Greek yogurt
  • ¼ cup powdered sugar

Instructions

For the shortbread crust

  • Preheat oven to 350°F.
  • In a mixing bowl, add softened butter, sugar, egg white, and lemon extract. Then, beat with a hand mixer until combined.
  • Slowly beat in almond flour. Once added, beat mixture on low for another 10-15 seconds.
  • At this point, your batter should be crumbly, but will firmly stick together when pressed with your fingers.
  • Butter the bottom of a metal pan. I used an 11" x 7" dish. Really grease it up.
  • Put crust dough into your greased pan and press firmly until the bottom of the pan is evenly covered. Run a rubber spatula around the edges of the crust once it's pressed in, angling it so the crust will pull off the edge of the pan. This makes it easier to remove when cooked.
  • Bake for 15-18 minutes or until edges of crust are golden brown. All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.

For the frosting

  • While the shortbread crust is cooking, put vanilla Greek yogurt, powdered sugar, and cream cheese in a mixing bowl.
  • Mix on medium-high until frosting-like consistency is reached.

To assemble the fruit pizza

  • 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 cooking, let it cool. You can remove it from the pan prior to frosting if you’d like.
  • Frost and top with fruit!

Notes

All almond flours and ovens will cook slightly differently. Keep an eye on your shortbread crust after 12 minutes of cooking.
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.
This dish can be served slightly cooled out of the oven or chilled. If you want to serve it chilled, prep the frosting and crust. Refrigerate separately. When you're ready to eat, frost the crust and add fruit.