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.
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.