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Gluten free fruit pizza topped with fresh fruits and creamy frosting.

Gluten Free Fruit Pizza

This Gluten Free Fruit Pizza features a soft cookie-style crust topped with creamy cream cheese frosting and colorful fresh fruit, making it a quick and delightful dessert for all ages.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1/4 cup unsalted butter, softened Soft butter makes the dough easier to mix and gives a tender crust.
  • 1/4 cup neutral oil (vegetable, avocado, or canola) Adds moisture so the crust stays soft and sliceable.
  • 1 large egg yolk Helps bind the cookie crust and adds richness.
  • 1/2 cup full-fat sour cream Tenderizes the dough and keeps it from being dry.
  • 3/4 cup granulated sugar Sweetens the crust without overpowering the fruit topping.
  • 1/8 teaspoon almond extract Optional flavor boost that pairs beautifully with fruit.
  • 1/2 teaspoon vanilla extract Classic flavor that rounds out the dough and frosting.
  • 1 3/4 cups high-quality gluten free flour Look for a 1:1 blend fortified with xanthan or guar gum.
  • 1/2 teaspoon baking powder A touch of lift for a tender but sturdy crust.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
For the Frosting
  • 8 ounces full-fat block-style cream cheese, room temperature For a creamy, spreadable frosting.
  • 2 tablespoons unsalted butter, room temperature Makes the frosting silky.
  • 2 tablespoons sour cream Lightens the frosting and adds tang.
  • 2 cups powdered sugar Sweetens and thickens the frosting.
  • 1 tablespoon lemon juice Brightens the frosting.
For the Topping
  • 3 cups assorted fresh fruit Aim for a colorful mix like sliced kiwi, strawberries, blueberries, raspberries, and mandarin orange segments.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 12-inch pizza pan lined with parchment.
  2. In a mixing bowl, cream the softened butter until creamy, then add the sour cream and mix until smooth.
  3. Mix in the oil, egg yolk, sugar, almond extract, and vanilla extract until combined.
  4. Carefully measure the gluten-free flour using the scoop and level method and add it to the wet ingredients along with baking powder and salt. Mix until just combined.
  5. Spread the dough evenly in the pizza pan and bake for 13 minutes. Check for doneness by gently pressing the center.
  6. Allow the crust to cool completely before frosting.
Frosting and Topping
  1. Beat cream cheese with a mixer until smooth, then add butter and sour cream, mixing until combined.
  2. Gradually mix in powdered sugar and lemon juice until the frosting is smooth.
  3. Spread the frosting over the cooled crust and arrange the fresh fruit on top.
  4. If desired, brush with apricot glaze for shine, and sprinkle with nuts or coconut.
  5. Slice and serve immediately or store in the fridge for up to 3 days.

Notes

To make this dessert even easier, you can use store-bought gluten-free cookie crust, pre-sliced fruit, or even assemble the components separately to keep the crust crisp.