Today’s recipe is for Gluten Free Fruit Pizza. Have you ever had a fruit pizza? It seemed when I had been playing with the recipe that either you grew up eating fruit pizza like myself, or you had never heard of it.
Fruit pizza was a summer dessert I had as a kid, but it was also a dessert I made for my own kids.
For other recipes your kids will love, click here.
Truly, I have not had fruit pizza since my diagnosis of Celiacs over 7 years ago. Silly really, that I have not tried to make a gluten free version. Maybe I needed to become a better gluten free baker to be able to come up with a recipe.
Not only is this recipe gluten free, I decided to make a dairy free version too. What surprised me, as well as the folks who got to sample my first couple of fruit pizzas, is that no one could tell that it was dairy free. To me, that is a great feeling of accomplishment as a recipe developer.
I love to hear comments such as: “I didn’t know it was gluten free.” “Really, there is no dairy in here?”
There are 2 parts to this recipe:
- The gluten free pizza crust is a sweet cookie dough that you can bake the day ahead.
- The creamy dairy free filling that you spread over the pizza crust and then top with an assortment of fresh fruit.
I find it easiest to bake the pizza crust on a simple aluminum foil pizza pan, found at the grocery store.
Recipe: Gluten Free Dairy Free Fruit Pizza
- 1 1/4 cup Sobeys gluten free flour blend
- 1/2 tsp baking powder
- 3/4 cup brown sugar
- pinch of salt
- 1/2 Tbsp cornstarch
- 8 Tbsp softened Earth Balance vegan butter
- 1 large egg
- 1 tsp vanilla
- 2 containers Tofutti dairy free cream cheese
- 1/4 cup white sugar
- 1/2 tsp vanilla
- 1 cup pineapple juice
- 1 Tbsp cornstarch
- 4 cups assorted fresh fruit (sliced strawberries, blueberries, raspberries)
- Preheat oven to 350 degrees.
- Spray pizza pan with coconut oil.
- In a stand mixer cream the butter. Add the brown sugar and beat until light and fluffy.
- Add in the egg and vanilla and beat on medium for a few minutes.
- In a small bowl whisk the gluten free flour, baking powder, cornstarch and salt.
- Add the dry ingredients to the wet and mix on medium speed until combined.
- Cover and chill dough for abut 30 minutes.
- Press the dough into the pizza pan. I dust my hands with gluten free flour to make pressing the dough easier.
- Bake for 20-22 minutes.
- Remove from oven and let cool completely. I bake my pizza the day ahead and find that easier.
- In a small saucepan whisk 1/4 cup of the pineapple juice and the cornstarch. Turn heat to medium/high and add rest of the juice.
- Stir until mixture is thickened.
- Let cool.
- Beat dairy free cream cheese, sugar and vanilla until filling is smooth.
- Spread onto gluten free pizza crust.
- Top with fruit.
- Spoon the cooled pineapple glaze over the fruit. You will only use about 1/2 of the glaze
- Place pizza in refrigerator until ready to serve.
I served this fruit pizza to company a few weeks ago and little Rosie loved it!
You can also bake this fruit pizza in a rectangle foil pan, one that comes with a lid.