Gluten Free Fruit Pizza

Gluten Free Fruit Pizza

Get this tested recipe for gluten free fruit pizza: a sugar cookie crust topped with whipped cream cheese frosting, decorated with fresh fruit.

Gluten Free Fruit Pizza

Imagine it’s spring…

You know those days when it almost feels like spring? When nearly all of the snow from a long, long winter has melted and your kids could even play basketball outside for a while. Shrieks and screams that can drive me to near-madness when the children are inside are downright adorable when they’re outside.

Good strawberries, the kind that are actually red inside and not a million dollars a pound, are even showing up in the grocery store. Hooray! Time to celebrate with an impressive-looking-but-super-easy gluten free fruit pizza.

Gluten Free Fruit Pizza, Step by Step

Tips for making a beautiful fruit pizza that slices cleanly

The cookie crust of this fruit pizza does bake quickly, but be careful not to underbake it. If the “pizza” crust is under-baked, it will be flimsy and may crack as you handle it. For the cleanest slice, chill the filled and decorated pizza before serving and serve it chilled.

To avoid even a slightly fallen strawberry or crushed blueberry completely, focus on each slice individually. Simply bake and fill the crust, then decorate each slice with fruit after slicing the whole pizza with the bare filling alone.

Finally, don’t go overboard on the fruit decorations. If you crowd the filling with too much fruit, slicing becomes much more difficult and the effect is ruined. Plus, you’ll want to decorate with slicing in mind, leaving room for your pizza wheel to do its work.

Gluten Free Fruit Pizza

Ingredients and substitutions

Dairy: It is certainly possible to make the cookie “pizza” crust in this recipe without dairy by replacing the butter. My favorite nondairy butter replacement is Melt or Miyoko’s Kitchen brand vegan butter.

The filling contains quite a bit of dairy that is harder to replace: cream cheese and heavy whipping cream. You may be able to replace the heavy whipping cream with coconut cream, but I haven’t tried a dairy-free alternative cream cheese that tastes authentic to me.

I’d be more inclined to try one of the newer dairy-free frozen alternative whipped toppings like So Delicious brand and others make as a filling. It will need to be kept very cold, though, for serving.

Egg: Since there’s only one egg in the crust recipe, one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) should work well in its place.

Corn: If you’re avoiding corn, just make sure that your confectioners’ sugar is corn-free. Cornstarch is often added to help prevent clumping.

Gluten Free Fruit Pizza


Get this tested recipe for gluten free fruit pizza: a sugar cookie crust topped with whipped cream cheese frosting, decorated with fresh fruit.

Like this recipe?

Prep time: Cook time: Yield: 1 11-inch fruit pizza


For the cookie crust
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

1/2 cup (58 g) confectioners’ sugar

7 tablespoons (98 g) unsalted butter, at room temperature

1 egg (60 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

Lukewarm water by the half-teaspoonful, as necessary

Whipped Cream Cheese Filling
1 cup (8 fluid ounces) heavy whipping cream, chilled

1/2 cup (58 g) confectioners’ sugar

8 ounces cream cheese, at room temperature

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

For the Fruit Topping
8 ounces fresh strawberries, hulled and sliced about 1/4-inch thick

2 fresh kiwis, peeled and sliced about 1/4-inch thick

4 ounces fresh blueberries


  • Preheat your oven to 350°F. Line a 12-inch pizza pan (or large baking sheet) with unbleached parchment paper and set it aside.

  • First, make the cookie dough. In a large bowl, place the flour, xanthan gum, baking powder, salt, granulated sugar and confectioners’ sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition. The dough should come together and be thick but not stiff. If it is stiff, add water by the quarter teaspoonful, mixing to combine after each addition, until the dough reaches the proper consistency.

  • Shape and bake the crust. Place the cookie dough between two sheets of unbleached parchment paper and roll it out into a round about 3/8-inch thick and about 11-inches in diameter. If your pizza pan is smaller, trim the circle to fit the pan. Place the shaped dough on the prepared pizza pan or baking sheet, and place it in the refrigerator for 30 minutes or the freezer for less than 10 minutes to chill until firm. Remove the top sheet of parchment paper and place the pan in the center of the preheated oven. Bake for 8 to 10 minutes, or until the crust is very lightly golden brown on the underside and set all the way to the center. Remove from the oven and allow the crust to cool completely on the pan. The cookie crust can be made days (or even weeks) ahead of time, cooled, and then wrapped tightly and frozen. Defrost at room temperature and continue with the recipe.

  • Make the filling. Transfer 2 tablespoons of the cream to a small bowl and set it aside. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the remaining cream and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks form. Transfer the whipped cream to a separate, large bowl and place in the refrigerator to chill. In the same bowl, place the cream cheese, vanilla, salt and reserved 2 tablespoons cream. With the whisk attachment, whip the cream cheese mixture on medium-high speed until light and fluffy. Remove the whipped cream from the refrigerator and add half of the whipped cream mixture to the cream cheese mixture, and whisk to combine. Add the remaining whipped cream, and fold it into the filling carefully until combined.

  • Assemble the pizza. Place the filling on top of the cooled cookie crust, and spread into an even layer. Decorate the top with the fruit in whatever pattern you like. Slice and serve immediately, or, for a cleaner slice, place the assembled fruit pizza in the refrigerator for about an hour to allow the filling to set.


Comments are closed.

  • Merci Hake
    April 4, 2015 at 2:00 PM

    How many carbs?

  • Elena, Age 11
    March 31, 2015 at 6:38 PM

    i made your hoagie rolls from gfoasbb today. actually i made the dough sunday and baked it after school today . we just ate them with italian beef and sausage and they were AMAZING. they were just like wheat bread in texture and they tasted very yeasty. i used expandex that my grandma had and i subbed almond flour for the milk powder since my mom cant have dairy and milk powder is not super good for you. i also used unwatered down coconut milk in place of the yogurt. i also had to add a 1/4 cup more water to get the right consistency. it barely rose in the fridge and it also barely rose in the second rise but the oven spring was huge ! im totally bringing these to school tomorrow.
    as of a year ago ive really wanted to make fruit pizza so this is definitly a keeper. do you have a recomendation for a different fruit than kiwi since i dont like them? i was thinking maybe banana.

  • March 31, 2015 at 9:04 AM

    YUM! I love fruit pizza but haven’t made one in years. I’ll be making one soon to celebrate the change in weather (if and when that ever happens! ha!). Thanks for the awesome recipe!

    • March 31, 2015 at 3:08 PM

      It’s currently snowing in NY right now. :(

      • March 31, 2015 at 3:10 PM

        Yikes! Not quite that bad here in DC. Hoping Spring shows up for you soon!

  • Jennifer
    March 30, 2015 at 9:14 PM

    Can i substitute applesauce for the egg?

    • Jennifer S.
      March 31, 2015 at 8:41 AM

      I don’t think that would work out well. have you tried the egg replacers out there?

  • Carole
    March 30, 2015 at 4:38 PM

    This wonderful pizza and my book just arrived . Savannahs, oyster crackers, multi grain town house crackers, pecan sandies ,oh I’m going to be very busy.

    • Jennifer S.
      March 31, 2015 at 8:42 AM

      Me too Carole – isn’t it lovely??? :)

    • March 31, 2015 at 3:08 PM

      That’s my favorite kind of busy, Carole!

  • Kathy Simkins
    March 30, 2015 at 3:00 PM

    I think that you deserve a NOBEL PRIZE! I have missed Fruit Pizza and you have provided a super recipe!

  • Jennifer S.
    March 30, 2015 at 1:54 PM

    I adore fruit pizza. I’m pretty sure I always use our favorite sugar cookie dough recipe to make mine. I used to freak out and make the day of and then realized I always thought the left over pieces were more yummy so now I make it the night before and it’s freakin’ awesome!!! :)

    • March 30, 2015 at 2:25 PM

      Good point, Jennifer!

    • Jennifer S.
      March 31, 2015 at 8:42 AM

      I also got my cook book yesterday!!!!!! The pics are beautiful and the recipes are just to die for. cannot wait to make something yummy today!

      • March 31, 2015 at 3:08 PM

        Hooray, Jennifer!!

  • Laura
    March 30, 2015 at 11:52 AM

    I have a recipe for fruit pizza BUT I have been waiting for a GFOAS version b/c I know it will be better! It snowed in my part of NY last night so I will be waiting to make this yummy spring recipe! Classic snacks will be here tomorrow!!!!

    • March 30, 2015 at 2:24 PM

      It snowed in my part of NY too last night, Laura! It seems mostly to have melted by now, but it was enough to make me a little sad. :/ But I’m thrilled you received Classic Snacks, and I can’t wait to hear how you like it!!!

  • Brenda
    March 30, 2015 at 11:43 AM

    This looks positively scrumptious! It’s on the list to make this week. On a related note – Amazon says my copy of Classic Snacks is going to be delivered today! WOO HOO!! Can’t wait. :-)

    • March 30, 2015 at 2:22 PM

      That’s awesome, Brenda! I can’t wait to hear how you like the book!! :)

  • Kayla
    March 30, 2015 at 10:50 AM

    Before the days of no gluten, our family used to make this on an 11 by 14 cookie sheet, and cut it into squares. Would that work for this recipe or must it be in a circle? Thanks for all you do, Nicole!! Planning on this for an Easter party later this week!!

    • March 30, 2015 at 11:06 AM

      I’m sure that would be fine, Kayla! Just be sure that the thickness is as directed in the recipe and you won’t have any problem. The cooking time may vary slightly, so just keep an eye on it. You’re so welcome. :)

      • Kayla
        March 30, 2015 at 5:45 PM

        Thanks! Can’t wait to try it!! Love your recipes and make them whenever I can—I’m 15 and love to bake and cook!! :) You make having Celiac so much easier!!

  • Kim
    March 30, 2015 at 10:22 AM

    I’m adding this to my Easter menu. Looks so pretty and delicious AND Spring-y. Which after this winter, we all need to be reminded of spring time.

    • March 30, 2015 at 11:08 AM

      I insist upon enjoying this spring, however brief it is, Kim! It’s so often gone before I even take note. Can’t let that happen this time. :)

  • Lucy
    March 30, 2015 at 9:07 AM

    So pretty, you made me smile :)
    We had a warmer than usual winter, spring came early for us. The tree frogs were out and about in February which was unbelievable! As sign that spring was going to stay.
    Have a wonderful day Nicole :)

    • March 30, 2015 at 11:08 AM

      Wow, Lucy, that’s incredible. We had an awful winter! Glad you got off easy. Someone should! :)

  • Michelle
    March 30, 2015 at 8:53 AM

    I haven’t had fruit pizza in years. What a good idea! It would be perfect for Easter. Thanks!

    • March 30, 2015 at 11:07 AM

      You bet, Michelle! :)

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